Ingredients
Scale
- 2 pounds ground beef
- 4 eggs
- ¾ cup crushed saltine crackers
- ½ cup powdered parmesan
- 3 tablespoons dried parsley
- 4 whole fresh garlic cloves, pressed
- 1 teaspoon salt
- 1 teaspoon oregano
- ½ teaspoon pepper
Instructions
- If you have a stand mixer, use it for easier mixing; otherwise, take a large bowl.
- Combine all ingredients in the bowl. If using a mixer, attach the paddle and mix until well combined.
- Heat a large frying pan over medium heat and add about 2 tablespoons of vegetable oil.
- Shape the mixture into balls about the size of ping pong balls and roll each one into the pan.
- Cook the meatballs until they are evenly browned on all sides, which takes about 15 minutes.
- Ensure there is no pink left in the center and the meatballs are fully cooked through.
- Prepare a large baking pan with parchment paper. Place cooked meatballs on the pan and freeze for at least 6 hours.
- After freezing, remove the meatballs from the pan and store them in zip-lock bags for easy future meals.
Notes
For added flavor, you can substitute fresh herbs for dried ones if available.
Experiment with different spices to customize the flavor to your liking.
Meatballs can be served with pasta, on subs, or enjoyed on their own.
Nutrition
- Serving Size: 1 meatball
- Calories: 90
- Sugar: 0g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.