Do you love a lot of garlic? How about tons of mozzarella and a hint of spice? If you answered “yes,” then these Italian meatballs are for you!
I grew up with meatballs cooked in the sauce. So I very much appreciate that version! However, as with anything fried, there’s just an extra level of flavor and crispiness when you cook the in some good olive oil stovetop.
When you bite into one of these meatballs you first delight over the crispy outer shell, then give way for the flecks of Italian bread, garlic and savory cheeses. Just. So. Good.
You can eat these meatballs as-is (which I do while cooking in batches; who can resist?!), or with some sauce and grated Parmesan cheese (an EXCELLENT lunch, btw) or you can go the traditional Sunday Dinner route and have macaroni and meatballs. Whichever is your piece of cake, they promise to be delish!
- 1 pound meatloaf mix (beef/pork/veal)
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons dried parsley (use fresh if you can - up it to 3-4 sprigs)
- 5 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1/4 cup shredded mozzarella
- 1/4 cup Parmesan, grated
- 1/4 loaf hard Italian bread, soaked in water and squeezed dry (crust removed)
- 1/4 cup mozzarella, pulled apart (optional)
- 4 tablespoons olive oil, plus extra
- In a large bowl, mix the meat, eggs, salt, pepper, parsley, garlic, red pepper flakes, shredded mozzarella, Parmesan and squeezed dry bread.
- Once well incorporated, roll the meatball mixture into 2-3" round balls. If you'd like them stuffed with mozzarella, place a pulled piece of it in the center of the ball.
- Repeat until all of the meat is used up.
- Heat a large pan over medium-high heat and drizzle olive oil to coat evenly.
- Once hot, add the meatballs in a 3x3 or 4x4 pattern (depending on how big your pan is). Brown on each side. Repeat for all, replenishing the olive oil when necessary.
- Place cooked meatballs on a large dish covered in paper towels to absorb the extra oil.
- Serve immediately - with macaroni, sauce, etc.