A juicy center and a golden crust are what you get when you make these Deep Fried Meatballs. A true comfort food that is easy to make in less than 30 minutes!
Don’t think that these fried meatballs are only good for spaghetti. They’re good to be served as a main dish over a creamy mashed potato, next to a bowl of delicious coconut rice, or in a bread roll.
This recipe is made with simple ingredients like ground beef, grated onion, breadcrumbs, and parmesan cheese. All you have to do is mix the ingredients, shape, and fry! You’ll get tender and flavorful meatballs.
I love this recipe because I can make days ahead. Very useful for when I want a quick weeknight dinner.
The best part of these fried meatballs is that they can also be served as a delicious appetizer. When I make them for a party or as a game day snack I serve them with a cilantro sauce or sweet guava sauce to dip. A mayonnaise and ketchup sauce is also really good to drizzle over.
Jump to:
Ingredients
Some people make meatballs using 2 types of ground meat to avoid dryness. I only use ground beef but the trick to avoid dry meatballs is the fat. Use meat that has between 20 to 30 percent fat.
- Ground Beef- I used ground beef that was 80% lean and 20 % fat. I like to use high-fat meat because it will yield a more juicy and flavorful meatball.
- Breadcrumbs- I used plain breadcrumbs but you can use Italian style or make your own if you prefer.
- Parmesan Cheese- I used fresh grated parmesan cheese but store-bought cheese will also work.
- Onion- I used one small onion, to add moisture and flavor. You can use a food processor or the smaller side of a box grater to get the onion to almost to a paste consistency.
- Egg- I added 1 egg to help the meat bind together. It also adds moisture and richness.
- Parsley- I used fresh parsley. You can use dry parsley but fresh is better for this recipe because it is stronger in taste.
- Seasonings- We use salt, black pepper, garlic powder, and oregano to make the right balance between flavors.
How to make it
Step 1: First you want to add the meat, egg, onion, cheese, all seasonings, and half of the breadcrumbs to a large bowl. Mix everything preferably with your hands. Try not to overmix the mixture.
Step 2: Make the meatballs with 2 tablespoons of meat. Use a spoon or a medium-size cookie scoop. It doesn’t have to be perfect as long as they’re fairly the same in size.
Step 3: Softly roll the meatballs in the breading of your choice. No need to pass the balls through an egg wash.
Step 4: Fry the meatballs in a large pan, dutch over, or deep fryer. Add the oil and set it to medium heat. Fry for 5 minutes.
Recipe tips
- Stir the meatballs in the oil to make sure they cook evenly and get a uniform color all around. Make you you keep an eye while cooking because depending on the size of the balls, they can cook faster.
Variations
- You can make this same recipe and spice it up with some red chili flakes. You can also use a little bit of cayenne pepper.
- A fun way to make this recipe is to make these deep-fried meatballs on a stick. Then just fry as directed in the recipe. Is like making chicken pinchos but with meatballs. This is a great way to make as a party food.
Making ahead and storing
- Making ahead- First, shape, bread, and then freeze. The best way to freeze them is by placing them in a tray. Do not stock them because they can lose their shape. Once they’re frozen, or hard enough to help their shape you can transfer them to a freezer bag.
- Storing- Keep for no more than 3 days in the fridge and for 3 months frozen. You can use an airtight container, or freezer bag or wrap them tightly in a plastic wrapper.
- Cooking from frozen- To get better results and make sure our meatballs cook thoroughly you have to thaw before frying. This will avoid burning the meatballs on the outside by cooking too long.
Frequently Asked Questions
The simple answer is no. A lot of people seem to think that eggs will make your meatballs softer. The reality is that the purpose of the egg is to bind everything together along with other ingredients. So try not to skip the eggs.
Yes, you can use flour instead of breadcrumbs for the coating. But you will notice a difference in the finished result. When using flour, the finished meatball will be smooth. So when you fry it you won’t get a crunchy outside layer but if you don’t mind then go ahead and use it.
You don’t need to chill meatballs before frying. Many people believe that if you chill your meatballs, they won’t fall apart. But unless you are making this recipe ahead, there is no need. Your meatballs will bind with the help of the egg and breadcrumbs.
More dinner recipes
💬 If you enjoyed this Deep Fried Meatballs recipe, give it a 5-star rating and leave a comment, or question below. I read all the comments and appreciate all the feedback. Thank You!
If you rather watch how to make a recipe you can follow us on YouTube and our Facebook Page. Or keep up with us on Instagram and Pinterest.
Deep Fried Meatballs
Ingredients
- 1 pound ground beef 20% fat
- 1 small onion (grated) (68g)
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- 2 tablespoon parsley
- ½ cup breadcrumbs
- ½ cup parmesan cheese (grated) (35g)
- 3 cups oil
Instructions
- In a big bowl, add the ground beef, grated onion, egg, salt, black pepper, garlic powder, oregano, parsley, grated parmesan cheese, and only ¼ cup of the breadcrumbs. Mix until everything is well combined but don't over mix.
- Roll the ground beef mixture into about 1 ounce balls. To get this measurement I take 2 scoops of mixture with a tablespoon.
- In a small bowl add ¼ of a cup of breadcrumbs and roll the meatballs in it until fully covered.
- In a large pan, add 3 cups of oil or enough oil to completely cover the meatballs over medium heat. Cook for 5 minutes. Remove from oil and place the meatballs onto a paper towel or a cooling rack to remove any excess oil.
Stephenie says
Hi Marie, yes you can add the meatballs to simmer in sauce. The only thing is that they won’t be as crunchy but they’ll be delicious!
Marie says
After breading and frying, can these meatballs be simmered in sauce?