Italian Style Meatballs

My son's favorite food is meatballs. He is crazy about them! In fact, he requests that I make them for his birthday each year, which is in late June.  That time of year may be a little hot for meatballs, but that doesn't seem to bother him!! This is my absolute "go to" recipe for meatballs. Everyone I've made them for, loves them. I also get a lot of people asking for the recipe, so here it is :) These are great simmered in sauce and used in spaghetti, or for meatball subs. They are also great just as they are! I usually make a double batch, because they go so quick.

Here's what you'll need:

1 lb of ground beef (you can use ground turkey to be healthier, but I prefer beef for this)
2 eggs
1/2 cup of grated parmesan or romano cheese
1/2 cup of Italian bread crumbs
2 tbsp of fresh chopped parsley
1 tsp of fresh minced garlic
1 tsp of salt
pepper to taste
1-2 tbsp of olive oil


Start by combining all of the ingredients, except for the olive oil, in a bowl. Make sure you mix until everything is evenly incorporated.

Roll the meat mixture into even sized balls. You can make them any size you want, depending on your preference. I usually try to do bite sized ones. Remember, the bigger you make them, the longer they will take to cook in the middle.

Heat the oil in a pan, until it is hot. Carefully add the meatballs into the pan, but try not to crowd them.

Cook until the meatballs are browned on each side. Carefully move them to a paper towel covered plate, in order to remove the excess grease from cooking. At this point you can choose to serve them, or simmer them in sauce for several hours, or as long as desired. The longer they cook in sauce, the juicier they will be. They also help to make the sauce a lot richer. Enjoy! :)