Crispy Meatballs

Meatballs are one of those things that once you get the right recipe and perfect your own cooking method it will come naturally each time you prepare them. There is a basic meatball recipe that I stick to, except one day the worst thing for meatballs happened…no breadcrumbs…no bread. Unfortunately I had everything ready and all I needed were the breadcrumbs or at least a slice of white bread. Looking to find another substitution for it, I saw a box of Panko breadcrumbs and figured if it said breadcrumbs it would be okay. Well! They definitely were not the average crispy on the outside and tender in the inside meatballs! In fact, they were actually crispy with a hint of chewiness and packed with flavor. OMG they were good! Surprisingly it paired up nicely with Spaghetti but personally I think this would be perfect served as an appetizer with a dipping sauce. So with Superbowl around the corner, this sure will be a crowd pleasing appetizer!

Yields: 17-20 Prep Time: 8 minutes Cook Time: 15 minutes

  • 1 lb. Ground Meat
  • 1 Egg
  • 1 Tbsp. Milk
  • 1 tsp. Italian Seasoning
  • 1/8 tsp. Paprika
  • 1/8 tsp. Onion Powder
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Black Pepper
  • 1 tsp. Salt
  • 1/3 cup Panko Breadcrumbs
  • 1 Tbsp. Butter
  • 1 Tbsp. Olive Oil

In a large bowl combine ground meat, egg and milk.

Add Italian seasoning, paprika, onion powder, garlic powder, black pepper and salt.

Combine Panko breadcrumbs.

Roll out about 1/2 inch to 1 inch meatballs.

In a skillet melt butter in Olive Oil on medium to medium-high heat and place meatballs, do not overcrowd.

Cook for about 6-8 minutes per side.

When cooked through, set aside and let the excess grease drain.

*I like using a plate and a paper towel, easy clean up!

There you have it! Serve hot over a plate of Spaghetti or as an appetizer with your favorite dipping sauces (marinara, ranch or bbq).

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