Ingredients:

• 1 lb ground beef (80/20) or a mix of beef & pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped parsley (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1–2 tbsp olive oil (for frying)

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Instructions:

1. Make the Mixture
   • In a bowl, combine breadcrumbs and milk. Let sit 2–3 minutes.
   • Add ground meat, egg, garlic, Parmesan, parsley, salt, and pepper.
   • Mix gently with your hands or fork until just combined — don’t overmix.
2. Form the Meatballs
   • Roll into 1.5-inch balls (about the size of a golf ball).
   • Place on a plate or tray.
3. Cook the Meatballs
   • Heat oil in a skillet over medium heat.
   • Add meatballs in batches, don’t overcrowd.
   • Sear on all sides, turning every 2–3 minutes to brown evenly.
   • Cook until fully browned and center is no longer pink (see guide below).
4. Optional: Finish in Sauce
   • For extra flavor, simmer browned meatballs in marinara sauce for 10–15 minutes on low.
5. Serve & Enjoy
   • Serve over pasta, on a sub roll, or as appetizers with dipping sauce.

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Meatball Doneness Guide

(1.5” meatballs)

Cooking Method	Internal Temp	Total Time	Notes
Pan-Fried Only	160°F	10–12 min	Browned outside, juicy inside
Pan-Fried + Sauce Simmer	160°F	8 min fry + 10–15 min simmer	Adds flavor, stays moist in sauce
Oven-Baked (400°F)	160°F	18–20 min	Easy, hands-off method with even cooking
Air Fryer (375°F)	160°F	10–12 min	Crispy outside, faster cook time

Tip: Use a meat thermometer to ensure they reach 160°F for safety and perfect texture.