Beef Meatballs

These meatballs are for spaghetti and meatballs- or, if you feel like going crazy, serve them as an appetizer with some marinara dipping sauce!

Ingredients:

• 1 lb of ground beef

• 3 eggs

• 3/4 cup of panko breadcrumbs

• 1/4 cup of shredded Parmesan or Romano cheese

• 2 cloves of garlic; finely chopped

• Salt & pepper

• 3-4 tbsp of olive oil

Preheat your oven to 350F and line a baking sheet with parchment paper.

In a large mixing bowl, beat together the eggs, breadcrumbs and the cheese until you have a thick paste. Add in your ground beef and salt and pepper.

With a fork, mix everything together until you have a smooth mixture. Totally fine to still see the chees in there, but you want to make sure the meat will stick together.

Roll your meatballs by making sure your hands are wet (so the mixture doesn’t stick to your hands), and rolling them between your palms. I personally like a meatball a bit bigger than a golf ball, but you can totally make them as big or small as you want- just adjust the cooking time slightly.

In a large pan on medium heat, heat up your olive oil. Once the oil is hot, add in as many meatballs in the pan that will fit with keeping about an inch between them.

Cook the meatballs until they are brown and crispy, flipping them so you get both sides. When your meatballs are about 3/4th cooked, pull them off and place them on the parchment paper lined baking sheet.

Pop the baking sheet in the oven for about 15- 20 minutes (depending on how big they are). Pull them out and pop them on top of some sauced spaghetti!

Enjoy!