Italian Fried Meatballs Recipe: Crispy and Delicious

Italian Fried Meatballs are a delightful, crispy-on-the-outside, tender-on-the-inside treat that will transport you to a classic Italian kitchen. These authentic Italian meatballs are packed with flavor, using a combination of ground meat, breadcrumbs, Parmesan, garlic, and herbs. The secret to their deliciousness lies in the frying process, which creates a perfect golden crust that locks in the juiciness of the meat. Whether served as an appetizer or paired with spaghetti and marinara sauce, these fried meatballs are a crowd-pleaser for any occasion.

Ingredient Notes and Substitutions

• Ground Meat: Use a mix of beef, pork, or veal for added flavor. You can substitute with turkey or chicken if you prefer a lighter option.
• Breadcrumbs: Fresh or panko breadcrumbs work best. If you’re gluten-free, use gluten-free breadcrumbs.
• Cheese: Parmesan adds richness, but feel free to swap with Pecorino Romano for a sharper taste.
• Herbs: Fresh parsley adds brightness, but dried parsley works in a pinch.

Step-by-Step Directions

• Step 1: Prepare the Meatball Mixture
• In a large bowl, mix together 1 pound of ground beef and pork, 1/2 cup of breadcrumbs, 1/4 cup grated Parmesan, 2 cloves minced garlic, 1 egg, 1 tablespoon chopped parsley, and salt and pepper to taste. Knead until everything is well combined.
• Step 2: Form the Meatballs
• Shape the mixture into 1-1.5 inch balls using your hands or a small ice cream scoop. Place the meatballs on a lined baking sheet and set aside while heating the oil.
• Step 3: Heat the Oil
• In a large frying pan, heat about 1/4 inch of olive oil over medium heat. You want the oil hot but not smoking. Test with a small piece of bread—if it sizzles, it’s ready.
• Step 4: Fry the Meatballs
• Carefully place the meatballs in the pan, making sure not to overcrowd. Fry in batches, turning every few minutes to ensure even cooking. Cook for about 10-12 minutes total, until golden brown and fully cooked through.
• Step 5: Drain the Meatballs
• Once the meatballs are crispy and golden, transfer them to a plate lined with paper towels to drain excess oil.
• Step 6: Serve and Enjoy
• Serve hot with marinara sauce on the side, or toss them with pasta for a complete meal. You can also store leftovers in an airtight container in the fridge for up to 3 days.

Pro Tips

• Avoid Overcrowding: Fry in small batches to ensure the meatballs cook evenly and stay crispy.
• Freezing: Make extra and freeze uncooked meatballs. Just thaw and fry whenever you need a quick meal.
• Internal Temperature: Use a meat thermometer to ensure the internal temperature reaches 160°F for fully cooked meatballs.