Kate's Cuisine

Aug 31 2010

Fried Breaded Meatballs

1 pound lean ground beef $4.11
1/2 cup Parmesan cheese $1.50
1/2 cup bread crumbs $0.21
1 egg, lightly beaten   $0.17
1/2 cup chopped fresh parsley $0.50
6 cloves garlic, minced $0.06
1 onion, diced   $0.47
2 tablespoons Worcestershire sauce $0.24
1 tablespoon dried basil $1.38
Salt and pepper $0.02
1 cup all-purpose flour $0.22
2 eggs, beaten   $0.34
2 cups bread crumbs $0.84
3 tablespoons vegetable oil $0.21

Total Cost   $10.27

1.) In a large bowl mix together: lean ground beef; 1/2 cup Parmesan cheese; 1/2 cup bread crumbs; 1 egg; fresh parsley; garlic; onion; worcestershire sauce; basil; and a pinch of salt and pepper. Mix with your hands until thoroughly combined.

2.) Then, prepare your breading area. In one large bowl, place 1 cup all-purpose flour. In another large bowl, place 2 beaten eggs; and in the third bowl, place two cups of bread crumbs.

3.) Using the meat mixture, take a tablespoon of meat and form it into a ball with your hands. Then, roll the meatball around in the breading flour. Then dip it into the egg, rolling it to make sure it’s entirely covered. Lastly, roll the meatball in the bread crumb mixture until the entire ball is covered with bread crumbs. Set aside on a plate and do this with the rest of the meat mixture – first forming it into small balls, and then breading each of the balls separately.

4.) In a large skillet, heat vegetable oil over medium-high heat. When the oil is hot, add enough meatballs to fill the pan, but still leave them enough room to breathe. You may have to cook them in batches. Cook first one one side, and then turn, making sure that all sides of all balls are thoroughly browned and cooked. When meatballs are done, place onto plate and continue with another batch, if necessary.

5.) Serve and enjoy!

Read the review here

18 responses so far

18 Responses to “Fried Breaded Meatballs”

  1. Tammieon 13 Dec 2010 at 2:40 pm

    SO GOOD!!! These were so awesome! My husband made dinner for a change and it was so amazing. This recipe will be made again for sure!!

  2. kateon 13 Dec 2010 at 3:38 pm

    That’s awesome, Tammie! I’m so glad you liked them, and that you were treated to dinner!!!

  3. LaKishaon 20 Jul 2011 at 1:43 pm

    I will be trying this recipe for a book club meeting that I am hosting. Will post how they turned out! Thanks.

  4. kateon 20 Jul 2011 at 3:47 pm

    Awesome, LaKisha, I can’t wait to hear about it! They are by far, my sister’s most favourite thing that I cook. Ever. lol Enjoy your meeting, and the meatballs!

  5. Victoriaon 17 Jan 2012 at 6:50 pm

    They were sooo good! and so easy!! thanks for posting!
    I think i will follow your blog, have found several things i like :D

  6. kateon 19 Jan 2012 at 11:44 am

    Glad they worked out and that you liked them so much, Victoria!! Thanks for following, no I’ve gotta do my part and get on with the posting :)

  7. Sandion 28 May 2012 at 12:42 pm

    This recipe sounds good, and I’d like to try them for dinner. Just wondering what you would serve with them?

  8. kateon 28 May 2012 at 1:53 pm

    Hi Sandi,

    Thanks so much for visiting, and for checking out the meatballs! These ARE really good and you can serve them with any side that you like – noodles in butter sauce works beautifully but so do mashed potatoes, rice, baked potatoes, or any other fave of yours. Whenever I’m breading AND frying something, salad’s always a must, too. But that’s just at my table :)

  9. Steveon 20 Jan 2013 at 11:51 am

    I’ll be making these today for the NFL playoff games. I am going to use 2# beef and 1# pork. I don’t see any reason that won’t work, do you?

  10. kateon 20 Jan 2013 at 12:00 pm

    Beef and pork, or either on their own, would be fantastic! Enjoy the game – GO PATS GO!!!!

  11. Steveon 20 Jan 2013 at 3:24 pm

    I decided to do something a little different by putting the meatballs on the smoker for a little while before breading them. I’ll let you know how that works, but I think it will be a good twist!

  12. Steveon 20 Jan 2013 at 3:25 pm

    Great site, by the way. Thanks for all of this!!

  13. Steveon 20 Jan 2013 at 3:50 pm

    Oh, and RISE UP FALCONS!!!!!!

  14. kateon 20 Jan 2013 at 6:32 pm

    As long as people are still visiting and appreciating, I may just come back to putting more stuff up. Haven’t done so since August, busy learning guitar in the meantime. But seeing people who are still so appreciative and looking for good stuff keeps me motivated, for sure. Sounds great about putting them on the smoker – I think that would be delish, and it’s something I’ve never thought of. I love my smoker though, and try to use it as much as possible!

  15. JONATHAN SALGADOon 15 Mar 2013 at 11:09 am

    I was a bit dissapointed with my results… it really needs more then a pinch of salt. At least for my taste. I may have over cooked them too…. all in all this is a very messy recipe if your not careful. If i were to do it again, i would cook them lightly while seasoning at that time. then flour..eggs..breading. Or maybe try adding some garlic powder/salt/ favorite seasoning to the breading.

    will have to give this another try!

  16. kateon 18 Mar 2013 at 6:32 am

    Sorry you were disappointed, Jonathan. Yes, whenever you’re breading anything it does seem to get a bit messy, doesn’t it? A pinch of salt when I cook is a three-finger pinch, maybe I should just say “to taste.” I do usually add seasoning to the breading, too. It’s weird that I didn’t here, but I do think that’s a great idea!

  17. Katyon 24 Nov 2013 at 10:29 pm

    I haven’t got to try the recipe yet, but I’m excited to! I didn’t even know these existed until I dreamed about having them at some fancy restaurant. I had been pondering how to make them for the past 2 days and finally decided to Google it. Your recipe was the first to pop up. Lol Thank you for your wonderful site and I’ll let you know how they turn out! ;-)

  18. kateon 25 Nov 2013 at 7:44 am

    Hi Katy! Thanks for looking me up and for the kind words about the site. Please do let me know how you like them – and if they stack up to the fancy dream restaurant’s ;)

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