Bea’s Recipes presents the recipe for crispy and tasty Fried Meatballs. It is a recipe by Sonia Peronaci, the former mother of the Giallo Zafferano site, which is the big family of my little blog. As always, I’ve tweaked and modified it to my taste!
They are ideal to serve as an appetizer, both hot and cold, during a happy hour, accompanied by some tasty and maybe even spicy sauces, or as a main course with a side of vegetables or with fried potatoes, maybe homemade, what do you think?
If like me you love Fried Meatballs and don’t want to turn on the deep fryer for a simple fry, try these recipes too:
– ricotta with pistachio meatballs
– fried rice and tuna meatballs
On the blog you will also find the Meatball Recipe Collection with all those I’ve made over these years! To read them, click here!
I look forward to seeing you on the social media profiles of the blog Bea’s Recipes on the Facebook fan page by clicking here or on the Instagram profile by clicking here.
- Difficulty: Easy
- Cost: Economic
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Energy 184.72 (Kcal)
- Carbohydrates 1.65 (g) of which sugars 0.23 (g)
- Proteins 5.96 (g)
- Fat 17.25 (g) of which saturated 3.41 (g)of which unsaturated 12.50 (g)
- Fibers 0.14 (g)
- Sodium 107.84 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fried Meatballs
- 14.11 oz Beef (ground)
- 1 Sausage
- to taste Salt
- to taste Black pepper
- to taste Nutmeg
- 1 Garlic (clove)
- to taste Cheese (grated)
- to taste Breadcrumbs
- to taste Chives (or Chopped Parsley)
- 2 Eggs
- to taste Seed oil (for frying)
Tools
- Deep fryer
- 1 Bowl
- 2 Plates
- 1 Fork
- 1 Frying pan
Preparation
In a bowl, mix together the ground beef, sausage, salt, pepper, finely chopped garlic, nutmeg, grated cheese, breadcrumbs, and chives or parsley, depending on which one you’ve chosen. Now add just one egg, the other will be used for the breading of our fried meatballs. Then start forming the meatballs, not too large and not too small, considering that you’ll be frying them. If they’re too large, the meat may not cook evenly, and if they’re too small, they may burn. Place them on a plate well-spaced from each other.
At this point, beat the remaining egg and pour some breadcrumbs onto another plate. Roll the meatballs first in the egg and then in the breadcrumbs, placing them back on the plate, always well-spaced, to coat them all properly.
In my case, I let them rest in the refrigerator for about 30 minutes before frying them so that the breading adheres well to the meat.
After this time, I heated the seed oil for frying. I fried the meatballs 4 at a time to monitor them well. Once golden, let them rest on a sheet of straw paper or frying paper, so they can lose some of the excess oil.
If you choose to use a deep fryer, set the temperature not too high, otherwise you risk over-darkening the outside and leaving them a bit raw inside.
You can also opt for air fryer cooking, of course.
The crispy and tasty fried meatballs are ready; all that’s left is to serve them to your guests and enjoy with them down to the last one.
Enjoy your meal!
If you liked the Fried Meatballs recipe, why not try the fried rice and tuna meatballs recipe
Tips:
The Fried Meatballs can be stored in the refrigerator for one day, so you can prepare them well in advance if you want to serve them cold. Otherwise, to enjoy the Fried Meatballs hot and crispy as I like them, you can prepare and fry them a few seconds before serving.
