Cody Casey
Making homemade meatballs in a frying pan is a quick and easy way to get delicious, juicy, and tender meatballs. With just a few simple ingredients, you can have a meal that's perfect for the whole family and can be served with pasta, rice, potatoes, or even in a sandwich. You can also make them ahead of time and store them in the fridge or freezer for a quick and convenient meal when you need it. So, if you're looking for a tasty and simple dish that can be prepared and cooked in minutes, homemade meatballs in a frying pan are a great option.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick, cast iron skillet, frying pan |
| Oil | Olive oil |
| Temperature | Medium heat |
| Cooking time | 2 minutes on each side, 15 minutes in total, or 10-20 minutes depending on meatball size |
| Meatball characteristics | Crispy on the outside, juicy on the inside |
| Meatball size | Equal-sized |
| Deglazing | 1/2 cup of water |
| Internal temperature | 165° |
| Storage | Refrigerate covered for up to 4 days, freeze covered for up to 6 months |
| Reheating | Re-fry in a small amount of oil over low heat |
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What You'll Learn
Meatball ingredients and preparation
Homemade meatballs can be made in a frying pan with just a few simple ingredients. They can be served as appetizers, in subs, or with pasta, rice, or potatoes.
A classic meatball recipe includes ground beef, breadcrumbs, eggs, Parmesan cheese, and onions. Some variations include using half ground beef and half Italian sausage or ground turkey, and adding herbs, garlic, and seasonings like oregano, salt, black pepper, and red pepper flakes.
To prepare the meatballs, start by mixing the ground beef with the binder (eggs) and other ingredients until they are just combined. Be careful not to overwork the meat, as this can make the meatballs tough. You can use your hands or a stiff spatula for this step.
Next, form the meatballs into the desired size. You can use a medium cookie scoop or a spoon to scoop and roll the mixture into balls. If the mixture is sticking to your hands, grease them with a bit of olive oil.
At this point, you can choose to cook the meatballs right away or prepare them ahead of time. Raw meatballs can be shaped and stored in the fridge for up to 24 hours before cooking. They can also be frozen for future use. To freeze uncooked meatballs, arrange them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer container or bag.
To cook the meatballs in a frying pan, heat a non-stick pan or cast-iron skillet over medium heat. Add some oil, let it heat up, then add the meatballs. Cook the meatballs until they are golden on all sides (approximately 2 minutes per side) and cooked through (approximately 15 minutes total), using tongs to turn them.
You can also braise the meatballs in a sauce by pan-frying them until golden brown and then transferring them to a hot sauce to finish cooking.
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Frying pan setup
To make homemade meatballs in a frying pan, you will need a non-stick pan or cast-iron skillet, some tongs, and a paper towel-lined tray for draining excess oil.
Heat a frying pan over medium heat and add some oil—olive oil is a popular choice—letting it heat up before adding your meatballs. You will need enough oil to cover the base of the pan. You can test if the oil is hot enough by adding a tiny piece of bread; if it sizzles, it's ready.
Add your meatballs and fry until golden brown on all sides. This should take around 2 minutes for each side, and you can use tongs to turn them carefully. For even cooking and to prevent sticking, rotate the meatballs in the pan. You can also sear the sides of the meatballs for a crispy texture. If your meatballs are browning too quickly, turn the heat down to low-medium or low.
Once the meatballs are browned, you can deglaze the pan with a small amount of water and steam cook them until they are cooked through. Ensure that the meatballs' internal temperature reaches 165°F or 74°C.
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Cooking the meatballs
To cook the meatballs, first heat a non-stick or cast-iron skillet or frying pan over medium heat. Add some olive oil and let it heat up. You'll know it's ready when it starts shimmering.
Next, add your meatballs. For even cooking, rotate them in the pan, ensuring they don't stick. Sear the meatballs on all sides until golden brown. This should take about 2 minutes for each side and 20-25 minutes in total. You can also deglaze with half a cup of water and steam-cook the meatballs until they are cooked through and reach 165°F internally.
When the meatballs are fully cooked, transfer them to a paper towel-lined baking tray to absorb any excess oil.
If you're making a large batch, you can keep the cooked meatballs warm in the oven while you fry the rest. Alternatively, you can store them in an airtight container in the fridge for up to four days or freeze them for a quick and easy weeknight meal later on.
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Meatball storage
Meatballs are a great make-ahead meal and can be stored in various ways to be enjoyed later. Here is a detailed guide on meatball storage:
Storing Raw Meatballs
Raw meatballs can be shaped and stored in the fridge for up to 24 hours before cooking. It is best to use shallow, airtight containers for storage. Make sure to keep them in the main area of the fridge, not the door, as door temperatures fluctuate and can affect food safety.
Refrigerating Cooked Meatballs
Cooked meatballs can be stored in the refrigerator for 3 to 4 days. It is crucial to refrigerate them within two hours of cooking to ensure food safety. To store, place the cooked meatballs in shallow, airtight containers or wrap them tightly in foil or plastic wrap. Ensure the meatballs are in a single layer and use freezer bags as well if needed.
Keep the refrigerator temperature below 40°F (4°C) to slow bacterial growth and extend the shelf life of the meatballs. Label the containers with dates to track freshness and place newer meatballs behind older ones.
Freezing Meatballs
Freezing is an excellent option for both raw and cooked meatballs. Raw meatballs can be placed on a baking sheet, ensuring they do not touch each other, and then flash-frozen for a few hours until firm. Once frozen solid, transfer the meatballs to freezer-safe bags or containers, removing as much air as possible to prevent freezer burn.
Cooked meatballs should be cooled to room temperature before freezing. They can be stored in covered airtight containers or heavy-duty freezer bags, and like raw meatballs, ensure all air is removed before sealing. Frozen meatballs will maintain their best quality for up to 3 to 4 months but will remain safe to eat beyond that time if kept at a constant 0°F.
Reheating and Food Safety
To reheat meatballs, avoid using a microwave as it can dry them out. Instead, gently warm them in a simmering sauce on the stovetop to keep them moist and flavorful. When reheating, ensure the meatballs reach above 140°F to prevent bacteria growth.
To check if cooked meatballs have gone bad, use your senses of smell and sight. Discard meatballs with a sour smell or a slimy texture.
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Meatball serving suggestions
Homemade meatballs can be served as an appetizer or a main course. They can be added to your favourite sauces and served with pasta, rice, or potatoes.
If you're serving them as an appetizer, consider making the meatballs smaller than you would for a main course. You can also flatten the meatballs to speed up the cooking time and increase the crispy parts that will absorb the sauce. For a flavorful appetizer, serve the meatballs with a tangy vinegar sauce with onions, garlic, and cherry peppers.
If you're serving the meatballs as a main course, you can cook them directly in a sauce. Bring a marinara or other pasta sauce to a simmer and add the meatballs. Cover and simmer for 30 to 35 minutes. You can serve the meatballs on a roll or with pasta.
If you want to freeze the meatballs for later, let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer the frozen meatballs to a freezer container or bag and freeze for up to two months.
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Frequently asked questions
To make homemade meatballs in a frying pan, start by forming 12 equal-sized meatballs from your chosen meat mixture. Next, add 2 tablespoons of olive oil to a large frying pan over medium heat. Fry the meatballs on all sides until golden brown, searing the sides as well. Finally, deglaze with ½ cup of water and steam cook the meatballs until they are cooked through.
Meatballs should be cooked on medium heat. If they are browning too quickly, turn the heat down to low-medium or low.
It should take around 20-25 minutes to cook meatballs in a frying pan. Each meatball should be fried for approximately 2 minutes on each side, and cooked for around 15 minutes in total.
Cover and refrigerate the meatballs for up to 4 days. They can also be frozen for up to 6 months.
