Meatballs are infinitely versatile; they can be filled with lots of vegetables (think chopped carrots and celery) and they can be dressed in different sauces. They can be made with ground chicken, turkey, beef, lamb, or veal (or even a combination). I hope these six meatball variations inspire you in the kitchen to reinvent this dinner staple. My basic recipe yields 35 1-inch balls.
Fried Meatballs in Pita
- Cook & Prep: 50 m
- Serving: 6
Cook the Meatballs
Mix up a batch of my Basic Meatballs, and then continue cooking here.
To prepare meatballs, place flour, egg, and bread crumbs each in separate medium-sized bowls. Season bread crumbs with salt and pepper. Dredge each meatball in flour, then in egg mixture, then in bread crumbs.
Heat a large fry pan over medium heat and pour in one inch of oil. Once oil is very hot, reduce heat to medium low. Fry meatballs until golden brown, about three minutes on each side. Transfer to a plate lined with paper towels and allow to cool.
Serve with pita and salad and your favorite condiments.
In order to ensure that the meatballs are fully cooked all the way through, the oil needs to be hot, but not too hot. I always use a thermometer to check how hot the oil is, and for this recipe, the oil should be at 350°F. If you don't have a thermometer you can cut open the first few meatballs to make sure they are fully cooked and no longer pink inside. If the center is still pink, reduce heat a bit.