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Updated: Dec 30, 2018

This is my son’s favorite meal that I make, so it’s appropriate that I nicknamed him “meatball” as an infant. These meatballs are a home run. Simple ingredients, specific technique, and a little patience, and you’ve got yourself a new family favorite. These freeze wonderfully, so once the work is done, you can pop them in the freezer and save them for a busy weeknight meal.


  • 2 tablespoons olive oil

  • 1 Lb. ground beef, 80/20

  • 1 egg

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • ⅓ cup grated parmesan

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • ½ cup breadcrumbs

  • ½ cup milk

  • 6 cups marinara, jarred or homemade


In a large bowl, mix together the egg, onion powder, garlic powder, parmesan, salt, and pepper.

Add beef, breadcrumbs, and milk, and toss gently with a fork until just combined. Do not over-mix or you will get rocks instead of meatballs.

Roll out golf ball-sized balls.

Heat oil in a large heavy bottomed pan over medium heat. Add meatballs, leaving a little space between each ball and fry for about 4 minutes, or until golden brown.

Gently turn each meatball and brown until all sides are golden. Be careful not to be too pushy with the meatballs or they will fall apart. Gently coax them to roll. If they resist or stick to the pan, they’re not ready!

Once browned, transfer to a large pot of simmering marinara.

Cover and simmer over low heat for 30 minutes.

Servings: 4-6

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