I am a huge fan of meatballs. I have great recipes for baked Italian meatballs, Greek meatballs, spicy Korean meatballs and chicken parmesan meatballs…. you get the idea. Well today, yet another fabulous meatball recipe is being added to this all star cast.
These garlic butter meatballs can be made with ground beef, Italian sausage, chicken or turkey and after they are pan seared to crispy perfection, they are finished off in a flavorful garlic butter.
These meatballs are fabulous. Crispy on the outside, juicy on the inside and bursting with flavor. They are perfect over some parmesan orzo, buttery noodles or creamy mashed potatoes. Comfort food at its finest.
Let’s get started…
Begin by gathering 2 pounds of ground meat (today, I am using turkey), 1 finely minced small yellow onion, 6 finely minced large cloves of garlic, 1 large egg, 1/4 cup of finely chopped fresh parsley, 1/2 cup of finely shredded parmesan and a big pinch of salt and black pepper in a large bowl.
Mix until everything is fully combined and evenly distributed. I usually use my hands, but a silicone spatula works great too.
The best way to create uniformly shaped meatballs is to use a greased cookie dough scoop to gather even amounts of the mixture and then roll them into balls with clean, damp hands and transfer them onto a plate.
This recipe will make about 40 medium sized meatballs or 24 large meatballs.
The meatballs can be seared in either a few tablespoons of olive oil and butter or in about 1/4 inch of vegetable oil. Place a large skillet over medium heat, add your oil of choice and give it a few minutes to warm. Begin searing a single layer of meatballs until they are crisp on all sides. This should take 2 batches with a large skillet.
Transfer the browned meatballs into a bowl and add 8 tablespoons of butter into the skillet. Use a wooden spatula to work all of the browned bits left behind from the meatballs into the melted butter. Add 6 large finely minced garlic cloves and cook for about 60 seconds stirring consistently.
As soon as the garlic has softened and smells fragrant, add 2/3 cup of chicken stock and bring to a low simmer.
Add the seared meatballs into the mixture and toss until all of them are coated in garlic butter and let them simmer until they are warm and cooked through.
The meatballs are typically cooked through after being seared on all sides, but just take one out of the pan and cut it in half to be sure before taking the skillet off of the heat.
Garnish the meatballs with parsley and some finely shredded parmesan and prepare yourself, because these meatballs are something else…
Now that your meatballs are done, add a few over some orzo, pasta or mashed potatoes and be sure to add any garlic butter that was left behind.
Garnish with a little extra parsley and parmesan (of course) and enjoy these delicious buttery, garlicky meatballs.
These meatballs are crispy on the outside and beautifully juicy on the inside. They are so garlicky and finishing them off in the butter sauce just adds a layer of flavor you may not have known that your meatballs have been craving.
They are delicious and quite easy to bring together!
Buon appetito!
Garlic Butter Meatballs
Ingredients
Garlic Meatballs
- 2 pounds of ground beef, Italian sausage, chicken or turkey
- 1 small yellow onion, finely minced
- 6 clove of garlic, finely minced
- 1 large egg
- 1/2 cup of parmesan, finely shredded
- 1/4 cup of fresh parsley, finely chopped
- salt and black pepper
Garlic Butter Sauce
- 8 tablespoons of butter
- 6 cloves of garlic, finely minced
- 2/3 cup of chicken stock
- salt and black pepper
- 1/2 cup of parmesan, finely shredded (garnish)
- fresh parsley, finely chopped (garnish)
Instructions
- Combine 2 pounds of ground turkey, 1 finely minced small yellow onion, 6 finely minced large cloves of garlic, 1 large egg, 1/4 cup of finely chopped fresh parsley and 1/2 cup of finely shredded parmesan in a large bowl
- Form mixture into meatballs (about 2 tablespoons in size)
- Place a large skillet over medium heat with a few tablespoons of olive oil
- Brown the meatballs on all sides and then transfer them onto a plate and set aside
- Add 8 tablespoons of butter into the skillet and use a wooden spatula to work the brown bits into the melted butter
- Add 6 finely minced cloves of garlic and cook while stirring for about 60 seconds or until softened and very fragrant
- Add 2/3 cup of chicken stock and bring to a low simmer
- Add the seared meatballs into the sauce and simmer until they are fully cooked and warmed through
- Garnish with parmesan and fresh parsley
