Skillet meatballs
An egg holds the ball together. It is not there to add richness.
Heat
Medium
Time
About 25 minutes
Skip this
Do not pack the balls hard.
Unlike supermarket beef
- Unlike supermarket beef, brown the meatballs in a dry skillet.
Before you start
- A 1 lb pack needs overnight in the fridge. Never thaw it on the counter.
- Take it out 20 to 30 minutes before you cook.
Tools: Skillet, Instant-read thermometer.
What you need
- 1 lb ground beef
- Salt
- Pepper
- 1 clove garlic, minced
- 1 egg
- 1 jar spaghetti sauce
Steps
- 1
Mix the beef gently with salt, pepper, garlic, and the egg.
- 2
Roll 12 balls. Do not pack them hard.
- 3
Brown them in a dry skillet on medium, about 8 minutes.
- 4
Pour in the sauce and cook 10 minutes more.
- 5
Check a meatball in the center reaches 160°F.
Temperature
USDA safe temperature: 160°F. Use a thermometer. Color is not a test.
Serve it withPasta or rice
LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.
Feeds1 lb feeds 4. Use 2 packs for 8.
Supermarket beef: add oil, then drain the pan.
This beef: no oil. Leave the rendered fat in the pan.
Skip: Breadcrumbs piled in · A hard press
Sources: USDA food safety