Pan Fried Meatballs
Pan-fried meatballs served with a tangy vinegar sauce with onions, garlic, and cherry peppers is one of the most flavorful dishes you'll ever make!
Servings: 4
Ingredients
For the topping
- 1/4 cup (60ml) extra virgin olive oil
- 1 large onion sliced
- 12 cloves garlic chopped
- 2-3 large cherry peppers chopped, seeds and stems removed
- 1/2 cup dry white wine
- 2 tablespoons red wine vinegar
- 1 cup (240ml) low-sodium chicken stock
- salt and pepper to taste
- 2 tablespoons unsalted butter cubed
For The Meatballs
- 1 pound (454g) ground chuck
- 1 pound (454g) ground pork
- 3/4 cup(75g) plain breadcrumbs
- 1/2 cup (45g) grated Pecorino Romano
- 1/2 cup minced flat-leaf Italian parsley
- 2 large eggs beaten
- 3 cloves garlic paste
- 2 teaspoons Diamond Crystal Kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup flour for dusting
- 1 cup (240ml) olive oil for frying
Instructions
For the topping
- Heat the olive oil in a large pan to medium heat and add the onion and a pinch of salt. Once the onions turn translucent add the garlic and cook until all the cloves turn golden. Add the cherry peppers and cook for another 30 seconds.
- Add the wine, vinegar, and stock and bring a boil. Once the sauce reduces by half, turn off the heat and mix in the cold butter, one cube at a time. Season with salt and pepper to taste. Keep the sauce warm while frying the meatballs.
For the meatballs
- Add the beef and ground pork to a large mixing bowl and season with salt and pepper.
- Add the breadcrumbs, grated pecorino, parsley, garlic paste, and beaten eggs and mix gently together.
- With wet hands roll approximately 2" diameter meatballs then press them down into a thick patty. Dredge each patty in flour and set on a parchment paper lined baking sheet.
- In a large frying pan, pour the olive approximately a 1/4" high and heat over medium heat. Once the oil is shimmering add the meatballs and fry until brown on both sides and cooked through (about 4-5 minutes per side). Work in batches to not overcrowd the pan.
- When the meatballs are finished, serve in a platter and top with the sauce. Enjoy!
Video
Notes
- Shape. These pan fried meatballs can be rolled into traditional round meatballs and fried in the same manner. Just turn them to achieve even cooking, making sure they are cooked all the way through.
- Flour. The dredging in flour step can be omitted but it helps the meatballs stay together and creates a more browned texture.
- Cheese. Parmesan can be subbed for pecorino.
- Baking. You can bake the meatballs in a 400°F oven for 7-10 minutes per side, or until the meatballs are golden and reach an internal temperature of 165°F. You can broil for the last minute to crisp them up but watch carefully to prevent burning.
- Leftovers. These can be saved for up to 3 days in the fridge and can be reheated in the microwave, oven, or stovetop.
Nutrition
Calories: 959kcal | Carbohydrates: 16.9g | Protein: 59.4g | Fat: 71.4g | Saturated Fat: 22.4g | Cholesterol: 292mg | Sodium: 1056mg | Fiber: 1.4g | Sugar: 2.5g | Calcium: 167mg | Iron: 6mg
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