These easy skillet meatballs are moist and tender, thanks to the combination of ground beef, pork, and veal, and the addition of heavy cream. Made on the stovetop, they’re ready within minutes for a quick dinner.
These easy skillet meatballs are simple to make, kid-friendly, and essentially foolproof. They’re also incredibly versatile, whether mounded atop spaghetti and smothered in pasta sauce, displayed on an elegant holiday buffet, served Swedish-style with a cream sauce, tucked into buns as sliders, napped with a dipping sauce, or simply savored by the forkful. They’re inspired by a recipe from the grandfather of Swedish traditional cooking, Tore Wretman. But they’re welcome in any cuisine. And we didn’t mention crazy delicious. Not overly fettered with extraneous ingredients. Just pure and simple meatballs. Kindly let us know in a comment below how you creatively or simply you served yours.–Angie Zoobkoff
Easy Skillet Meatballs
- Quick Glance
- 25 M
- 45 M
- Serves 4
- 2 tablespoons unsalted butter (1 oz), plus more as needed
- 1 onion, finely chopped (about 1 cup)
- 3/4 cup plus 2 tablespoons fresh white breadcrumbs
- 3/4 cup plus 1 tablespoon heavy cream
- 1 large egg
- 7 to 8 ounces ground beef
- 3 1/2 to 4 ounces ground veal
- 3 1/2 to 4 ounces ground pork
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon white pepper, or to taste
- 1. Melt 1 tablespoon butter in a skillet over a medium heat. Add the onions and cook until softened and golden, 15 to 20 minutes. Tip the onions out of the pan and onto a plate to cool.
- 2. Combine the breadcrumbs with the cream in a large bowl and let them sit until they soak up most off the cream and swell, 3 to 5 minutes. (The bread may not soak up all the cream and that’s okay.)
- 3. Add the cooled onion and the egg to the breadcrumb mixture and mix everything together well. (If you prefer a less crumbly meatball, first squeeze the soaked breadcrumbs gently and drain the excess cream.) In a separate bowl, mix the beef, veal, and pork until thoroughly combined. Add the meats to the bread mixture, season well with salt and pepper, and then mix everything together, preferably with your hands.
- 4. Shape the meatballs mixture into balls the size of a small walnut using a heaping tablespoon for each. You should have about 20 meatballs.
- 5. Melt the remaining tablespoon butter in a large skillet over a medium heat. Fry the meatballs, working in batches if necessary, and turning as necessary, until brown all over, about 15 minutes total. You may need to add more butter to the skillet. Serve plain, with a dipping sauce, atop spaghetti, or however else you please.