This Pan fried meatballs recipe is simple, and you get juicy, tender, flavor-packed, delicious meatballs that can be served on its own, with sides like mashed potatoes, and vegetables, or used in sauces and stews. Pan frying meatballs on the stove top is easy, quick, and ready in under 15 minutes. Let me show you how to fry meatballs.
Add the minced beef, breadcrumbs, Italian seasoning, onion, garlic granules, black pepper, egg, and salt into a mixing bowl and mix till combined.
Cover the bowl with clingfilm and put in the fridge for 30 minutes to chill the mix.
Bring it out of the fridge and mold the mixture into 20-24 meatballs.You can use a cookie scoop or meatball mold to measure out the meat mixture before rolling so you get uniform sizes.
Place a skillet on medium heat and add oil to it.When the oil is heated, arrange the meatballs in the skillet leaving spaces in between them. Don't overcrowd the skillet. If you use a large skillet all the meatballs should fit, if all don't fit, then cook them in batches.
Cook meatballs on one side for 1 minute without moving them then turn frequently until all sides are brown and they are cooked inside and no longer pink. The outer will be browned. This takes about 5-8 minutes.
Transfer the meatballs to a paper towel lined plate.Serve and enjoy or use as desired.
Notes
Use minced meat with some fat for moist tender, juicy meatballs. I recommend 80 to 85% lean mince.
You can add flavorings of your choice. Some seasonings you can use are cajun seasoning, steak rub, or ground beef seasoning.
Put the meat mixture in the fridge for 30 minutes so it firms up a bit and is easier to mold in balls and hold shape when frying.
Use a large skillet that has enough room to fry the meatballs comfortably. If all the meatballs don't fit in the pan at a time, cook them in batches. Don't overcrowd the pan.
A Nonstick skillet will ensure the meatballs don't stick to the pan and retain their shape.
If the meatballs are getting browned too quickly, reduce the heat so they fry slowly and have time to cook on the inside without burning on the outer.
Regularly turn the meatballs so they hold the round shape and brown evenly on all sides.