ADVERTISEMENT
Instructions:
1. Mix the Ingredients:
In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper.
Quick Trick: Add a splash of milk or water (about 1/4 cup) to keep the meatballs juicy without them being too dense or dry. This trick helps retain moisture quickly while you mix.
Use your hands or a spoon to mix everything together until well combined. Don’t overwork the meat—this keeps the meatballs tender.
2. Shape the Meatballs:
Using your hands, quickly form the mixture into small, bite-sized meatballs (about 1-inch in diameter). The key is to make them small so they cook faster.
For even cooking, try to keep the meatballs a consistent size.
3. Cook the Meatballs Fast:
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the meatballs in batches (don’t overcrowd the pan).
Quick Trick: Instead of browning each meatball individually, gently roll them around in the pan for about 5 minutes to brown the sides. Then, cover the skillet with a lid to help them cook through in just a few more minutes. This method cooks them faster while keeping them juicy.
4. Serve and Enjoy:
After about 8-10 minutes, check the meatballs by cutting one in half to ensure they’re cooked through.
Serve with pasta, on their own with dipping sauce, or even as a sandwich filler.
Extra Fast Tips for Success:
Use Pre-Seasoned Breadcrumbs: Save time by using Italian-style breadcrumbs for extra flavor. If you don’t have any, just toss in a bit more dried herbs into regular breadcrumbs.
Skip the Oven: Pan-frying meatballs in the skillet is a great shortcut compared to baking them in the oven. It gives you a crispy exterior and keeps them moist inside.
Add Extra Flavor Quickly: A dash of garlic powder, onion powder, or even a sprinkle of crushed red pepper flakes can enhance the flavor without any extra prep.
ADVERTISEMENT
