These skillet meatballs are tender on the inside and have a neutral taste, so they can be used any way you like —in pasta, soup, sandwiches, or as appetizers.
Ingredients
- ground beef: 1 pound
- egg: 1 piece (beaten)
- milk: 1 Tbsp (or as needed)
- panko breadcrumbs: 0.25 cup
- onion: 0.5 piece
- Parmesan cheese: 0.25 cup (grated)
- granulated garlic: 0.5 tsp
- salt: 0.5 tsp
- black pepper: 0.25 tsp (freshly ground)
- oil: 3 Tbsp
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
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In a small bowl, beat egg, and add in 1 tablespoon milk. Stir in panko breadcrumbs; let stand for 1 minute to soften slightly. Add ground beef.
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Place onion in the bowl of a food processor and pulse until finely chopped.
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Add onion, Parmesan, garlic, salt, and pepper to the bowl of ground beef. Using clean, gloved hands, combine mixture gently. If mixture feels tough, add 1 tablespoon milk. Shape mixture into 1 1/2-inch meatballs.
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Heat oil and butter in a heavy skillet over medium heat. Place meatballs in a single layer, without crowding, into the skillet, and cook, turning and moving them around every 2 or 3 minutes, until well browned on all sides and no longer pink at the center, 10 to 14 minutes, adjusting temperature as needed. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). You may have to cook meatballs in batches.
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Remove meatballs to a foil-lined drip tray. Serve with pasta and sauce if desired.
