THE WORLD’S BEST ITALIAN FRIED MEATBALLS (GRANDMA’S UNBEATABLE RECIPE)
Fried Meatballs are a classic, quick, super easy and super yummy second meat dish!
They are made with ground meat, cheese, bread, eggs and flavorings of your choice.
A tasty dough that you roll in your hands where the meatballs take a round shape and in a few minutes they are fried in extra virgin olive oil.
Imagine morsels golden on the surface and soft to the bite, with a rustic flavor: the World’s Best Fried Meatballs!
Grandma’s fried meatballs were the ones you would scramble for at the table and there were never enough of them!
Despite the fact that she used to make a mountain of them!
They are made with her eyes closed.
They are those surefire, sure-fire dishes that don’t even need precise doses!
There is one trick, however, that Grandma used and it makes all the difference in making the fried meatballs soft: and that is the choice of ground pork, higher in fat, which not only gives an unbeatable flavor to the meatballs, but also a unique tenderness to the bite!
Why you will like this recipe:
- Quick and easy: Deep-fried meatballs are an effortless recipe. Perfect for a busy evening or when you are short on time.
- Unbeatable flavor: The combination of ground pork, cheese and rosemary creates a rustic, savory taste that is hard to resist.
- Golden perfection: Lightly fried in extra virgin olive oil, these patties achieve a crispy, golden surface while remaining irresistibly tender inside.
- Family favorite: Inspired by Grandma’s classic recipe, these meatballs bring nostalgia and comfort to any meal.
- Versatile: Pair with salads, pasta or simply enjoyed on their own as a delicious appetizer.
Preparation Time:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 14 oz of ground pork (for the ultimate tenderness and flavor)
- 2 small to medium eggs
- 5 tablespoons of grated Grana Padano or Parmigiano Reggiano cheese
- 2–3 slices of semi-hard bread (preferably slightly stale, with thick crumb)
- Whole milk (lactose-free works too)
- Rosemary (finely chopped, to taste)
- Salt (to taste)
- Extra virgin olive oil (for frying)
- Optional: a sprig of rosemary for seasoning the oil
METHOD:
Prep the Bread: Start by removing the crust from the bread. Crumble it into small pieces and soak them in milk for about 5 minutes. This step ensures soft, moist meatballs.
Mix the Ingredients: Squeeze the excess milk from the bread and combine it with ground pork, eggs, grated cheese, chopped rosemary, and salt in a large bowl. Knead the mixture with your hands until it forms a cohesive dough.
Shape the Meatballs: Roll small portions of the dough between your palms to form round meatballs, approximately 1.2 inches in diameter.
Prepare for Frying: Heat extra virgin olive oil in a high-sided saucepan over medium heat. Add a sprig of rosemary to the oil for an aromatic touch.
Fry to Perfection: Gently place the meatballs in the hot oil, ensuring the temperature stays consistent to avoid burning. Fry in small batches for about 1 ½ minutes per meatball, turning occasionally for even browning.
Drain and Serve: Remove the fried meatballs with a slotted spoon and place them on paper towels to absorb excess oil. Serve immediately for the best taste and texture!
Pro Tips for Perfect Fried Meatballs:
- Bread Matters: Use slightly stale bread for better texture; avoid overly soft or fresh bread as it may make the mixture too moist.
- Control the Oil Temperature: If the oil is too hot, the meatballs will burn on the outside without cooking through. Use a kitchen thermometer to maintain a temperature of around 350°F (175°C).
- Don’t Overcrowd the Pan: Fry in small batches to ensure even cooking and crispiness.
- Flavor Boost: Add a pinch of garlic or grated onion to the mixture for an extra punch of flavor.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 15 g |
| Fat | 20 g |
| Carbohydrates | 8 g |
| Fiber | 0.5 g |
| Sodium |
| 450 mg |
The World’s Best Italian Fried Meatballs (Grandma’s Unbeatable Recipe)
Ingredients
- 14 oz of ground pork for the ultimate tenderness and flavor
- 2 small to medium eggs
- 5 tablespoons of grated Grana Padano or Parmigiano Reggiano cheese
- 2 –3 slices of semi-hard bread preferably slightly stale, with thick crumb
- Whole milk lactose-free works too
- Rosemary finely chopped, to taste
- Salt to taste
- Extra virgin olive oil for frying
- Optional: a sprig of rosemary for seasoning the oil
Instructions
- Prep the Bread: Start by removing the crust from the bread. Crumble it into small pieces and soak them in milk for about 5 minutes. This step ensures soft, moist meatballs.
- Mix the Ingredients: Squeeze the excess milk from the bread and combine it with ground pork, eggs, grated cheese, chopped rosemary, and salt in a large bowl. Knead the mixture with your hands until it forms a cohesive dough.
- Shape the Meatballs: Roll small portions of the dough between your palms to form round meatballs, approximately 1.2 inches in diameter.
- Prepare for Frying: Heat extra virgin olive oil in a high-sided saucepan over medium heat. Add a sprig of rosemary to the oil for an aromatic touch.
- Fry to Perfection: Gently place the meatballs in the hot oil, ensuring the temperature stays consistent to avoid burning. Fry in small batches for about 1 ½ minutes per meatball, turning occasionally for even browning.
- Drain and Serve: Remove the fried meatballs with a slotted spoon and place them on paper towels to absorb excess oil. Serve immediately for the best taste and texture!
