Deep Fried Meatballs

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5 from 1 vote

These juicy deep fried meatballs are breaded in seasoned breadcrumbs then fried until golden brown and delicious!

Prep Time10

Cook Time5

Total Time15

Course: Appetizer

Cuisine: Italian

Servings:

Calories: 507kcal

Author: Fox Valley Foodie

Equipment

Meat Thermometer

Ingredients

Meatballs

1 pound ground beef
1 pound ground pork
1 cup plain breadcrumbs
⅓ cup grated Parmesan cheese
2 tablespoons chopped parsley
2 tablespoons fresh oregano
¼ cup grated onion
4 cloves garlic minced
2 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes
⅓ cup milk
1 teaspoon worcestershire sauce
2 eggs beaten

Meatball breading

1 cup Italian style breadcrumbs
1 teaspoon table salt

Frying

olive oil (enough to fill pan one-two inches deep)

Instructions

Making Meatballs

Crumble the ground beef and pork in a large bowl and add dry dry ingredients - plain breadcrumbs, Parmesan cheese, parsley, oregano, onion, garlic, salt, and pepper.
In a separate small bowl, add wet ingredients - eggs, milk, and Worcestershire sauce. Beat the mixture together with a fork until well blended, then pour the egg mixture into the large bowl with the meatball mixture.
Combine the meatball mixture together with clean hands until everything is blended together well.
Form the meatballs by rolling 1 ½ tablespoons of filling between the palms of your hands until they form round balls. It is best to wet your hands to prevent the meat from sticking.
Prepare the meatball breading by combining the table salt with the Italian seasoned breadcrumbs in a small dish.
Working in batches, add the raw meatballs to the breadcrumb mixture and roll the balls around to evenly coat.

Frying Meatballs

Add olive oil to a tall-sided skillet set over medium heat and bring the oil temperature to 350 degrees.
Gently place the breaded meatballs in the frying oil and cook for approximately 5 minutes, or until the exterior has turned golden brown and the internal temperature reaches 160 degrees.
Place fried meatballs on a wire rack, or on paper towels, to drain and cool slightly, then serve.

Notes

This recipe makes approximately 64 meatballs. Feel free to cut this recipe in half for a smaller batch.

Your cook time will vary depending on the size of your meatballs. Larger meatballs will require additional time to cook through compared to smaller meatballs.

If desired, a deep fryer can be used instead of pan-frying in a skillet.

Nutrition