After seeing this, I’m never making meatballs any other way again!

**After Seeing This, I’m Never Making Meatballs Any Other Way Again!**

Meatballs are a timeless comfort food—whether you enjoy them with spaghetti, in a sub sandwich, or as a simple appetizer. They’re versatile, easy to make, and always satisfy. But what if I told you there’s a way to take your meatball game to a whole new level? After trying this recipe, I’m certain you’ll never go back to your old ways of making meatballs. These meatballs are perfectly tender, full of flavor, and have the right balance of crispy edges and juicy interior.

Get ready to experience the best meatballs you’ve ever tasted with this easy yet irresistible recipe that will have you rethinking how you prepare them. Let’s dive in!

### **Ingredients:**

For these game-changing meatballs, you’ll need the following ingredients. The magic lies not only in the seasoning but also in the technique—so make sure you have everything prepared before you start.

– **1 pound ground beef** (or a mix of ground beef and pork for added flavor)
– **1/2 cup breadcrumbs** (preferably panko for extra crunch)
– **1/4 cup grated Parmesan cheese**
– **1 large egg**
– **1/4 cup milk** (this helps make the meatballs super moist)
– **2 cloves garlic**, minced
– **1 teaspoon dried oregano**
– **1 teaspoon dried basil**
– **1/2 teaspoon onion powder**
– **Salt and freshly ground black pepper**, to taste
– **1/4 cup fresh parsley**, chopped (for extra freshness)
– **1 tablespoon olive oil** (for frying)

For the sauce:
– **2 cups marinara sauce** (store-bought or homemade, depending on your preference)
– **1 tablespoon sugar** (to balance the acidity of the sauce, optional)
– **Fresh basil** (for garnish)

### **Step 1: Combine the Meatball Mixture**

In a large bowl, combine the ground beef (or beef-pork mix) with the breadcrumbs, Parmesan cheese, egg, milk, garlic, oregano, basil, onion powder, salt, and pepper. Use your hands or a spoon to mix everything together gently. Be careful not to overwork the mixture, as it can lead to tough meatballs.

Once everything is evenly combined, add in the fresh parsley. This not only adds flavor but gives your meatballs a vibrant, fresh touch.

### **Step 2: Shape the Meatballs**

Now comes the fun part—shaping the meatballs. Take about a tablespoon of the mixture at a time and roll it between your hands to form a ball. Aim for uniform-sized meatballs so they cook evenly. You should be able to make about 16–18 meatballs, depending on the size.

Tip: If you want your meatballs to cook more evenly, consider using a small ice cream scoop to portion out the meat mixture.

### **Step 3: Fry for Perfect Crispy Edges**

The secret to the best meatballs lies in the technique, and frying them first is key. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the meatballs, being careful not to overcrowd the pan.

Cook the meatballs for about 3-4 minutes on each side, or until they’re golden brown and crispy. This step gives them the perfect texture on the outside, sealing in the juicy goodness on the inside. Don’t worry about cooking them all the way through at this stage—they’ll finish cooking in the sauce later.

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