This recipe was adapted from a recipe featured in Cooking Light in April. I tried the recipe because I happen to have all the ingredients on hand and I am always looking for a new meatball recipe. My boyfriend is quite the meatball lover so it is hard to impress him with just a normal meatball. Needless to say he loved the Garlicky Meatballs so much that they have become a regular around here. It is such an easy meal to pull together with my homemade sauce and whole grain pasta, I usually schedule this dinner on a night I go to the gym after work. I only serve us each three meatballs to keep the calories down. We then take the leftovers for lunch the next day. Even the leftovers of these meatballs are fantastic.
What is your go to recipe for an easy yet satisfying dinner?
- 1.2-1.3 pounds of ground beef (I use 95% Beef, 5% fat)
- ¾ cup panko bread crumbs
- ½ cup chopped fresh basil
- 3-4 garlic cloves, minced
- ½ teaspoon kosher salt
- ¼ teaspoon crushed black pepper
- 2 eggs
- 2 teaspoons olive oil
- In a large bowl, combine beef, panko, basil, garlic, salt, pepper, and eggs.
- With your hands mix all the ingredients together so that everything is mixed in.
- In a cast iron skillet, heat 1 teaspoon of olive oil.
- Form the meatball mix in 24 meatballs.
- Cook 12 at a time in skillet turning ever 2-3 minutes, cooking all sides.
- Once meatballs are cooked, place on a paper towel lined plate and cook then next batch.
- Serve with red sauce and pasta
- *I freeze half a batch of these after they cool and let them thaw in the fridge and heat them up in the sauce when I serve them again.
Source– adapted slightly from Cooking Light April 2012 Magazine
