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!
I love making these Italian Deep Fried Meatballs. Not only because they’re delicious but how easy they are to make. Just mix, shape, fry, and enjoy!
While they can be served with spaghetti, they can also be served as your main meal next to mashed potatoes, a bowl of delicious coconut rice, or in a sweet bread roll.
I like to make them as party food by themselves or with a cilantro sauce or sweet guava sauce to dip. A mayonnaise and ketchup sauce is also really good to drizzle over.
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Why This Recipe Works
- This recipe can be used as part of other recipes. You can make these meatballs in guava sauce.
- I love this recipe because it can be made days ahead. It is very useful when I want a quick weeknight dinner.
- It is the perfect appetizer or finger food for gatherings, just like my garlic butter wings or delicious fried cheese pieces!
Recipe Ingredients
- Ground Beef- I used ground beef that was 80% lean and 20 % fat. 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, and 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 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.
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.
How To Make Deep Fried Meatballs
- 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 oven, 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. Keep an eye while cooking because depending on the size of the balls, they can cook faster.
- To make ahead first, shape, the 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, and once they’re frozen, you can transfer them to a freezer bag.
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.
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.
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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.
Recipe Notes
- Meatballs- I used a tablespoon to measure the size of my meatballs. I took 2 tablespoons of mixture to make each one. You can also use a medium ice cream scoop. Each meatball weighs about 1 ounce (35g) and the whole mix yields about 24 meatballs.
- Making ahead- You can shape, bread, and freeze your meatballs. Place them in a tray to freeze. Then transfer to a freezer bag or an airtight container.
- Storing- When storing make sure to cover your meatballs. Wrap them in plastic, or foil or place them in an airtight container. Keep in your fridge for up to 3 days. Freeze for 3 months.
- When ready to make the meatballs when frozen- Make sure you thaw them first. It doesn’t matter if they are raw or pre-cooked. The reason for this is that if you make it from frozen you risk burning the outside and leaving the inside of the meatball raw.
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?