Side Of Meatball Recipe
Ground meat rolled into small spheres, prepared with bread crumbs, minced onion, eggs, butter, and seasoning.
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Ingredients
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Meatballs
Method
Meatballs
Prepare pan and wet mixture
Preheat oven to 375°F (190°C). Place a rimmed baking sheet on the middle rack or line with parchment. In a small bowl combine the breadcrumbs and whole milk; stir and let soak 2–3 minutes until moistened.
Mix meatball ingredients
In a large bowl add the ground meat, soaked breadcrumbs, minced onion, egg, melted butter, Parmesan (if using), garlic powder, dried oregano, salt, and black pepper. Using clean hands or a fork, gently combine just until evenly mixed—avoid overworking to keep meatballs tender (about 20–30 strokes).
Form meatballs
Portion the mixture into small spheres: for a typical 'side' size, use about 1 tablespoon of mixture per meatball (yields roughly 20–24 meatballs from 1 lb). Roll between your palms to form compact spheres about 1 inch in diameter. Place formed meatballs on a plate or shallow tray.
Brown (optional) and finish cooking
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning with tongs, about 6–8 minutes total. Transfer browned meatballs to the prepared baking sheet. If you prefer not to pan-sear, place raw meatballs directly on the baking sheet.
Bake until cooked through
Bake in the preheated oven for 10–12 minutes (if browned) or 15–18 minutes (if not browned) until internal temperature reaches 160°F (71°C) and meatballs are cooked through. Remove from oven and let rest 3–5 minutes.
Serve
Transfer meatballs to a serving dish. Serve as a side order plain, with dipping sauce, or with a small garnish of chopped parsley. Keep hot for service.