High Protein Fried Meatballs
Packed with flavor and brimming with protein, these High Protein Fried Meatballs combine the hearty richness of ground beef with the lean nutrition of ground chicken for a perfectly balanced bite. Infused with the savory notes of Parmesan cheese, garlic, and a medley of fresh and dried herbs, each meatball is tender on the inside thanks to soaked panko breadcrumbs and golden-crisp on the outside from pan-frying in olive oil. Quick to prepare in under 40 minutes, this recipe is ideal for a satisfying dinner or meal prep. Serve these protein-rich meatballs over pasta, in a sub sandwich, or alongside a fresh salad for a versatile and delicious meal that will keep you energized throughout the day. Keywords: high-protein meatballs, fried meatballs, easy meatball recipe, savory dinner ideas, pan-fried meatballs.
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Recipe Information
Ingredients
- 500 grams Ground beef (85% lean)
- 250 grams Ground chicken
- 2 large Eggs
- 50 grams Parmesan cheese, grated
- 60 grams Panko breadcrumbs
- 60 ml Milk
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 15 grams Fresh parsley, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 60 ml Olive oil
Instructions
In a large bowl, combine the ground beef, ground chicken, eggs, and grated Parmesan cheese.
In a separate small bowl, soak the panko breadcrumbs in milk for about 5 minutes. This will ensure the meatballs stay tender and juicy.
Add the soaked breadcrumbs to the meat mixture along with the finely chopped onion, minced garlic, and chopped parsley.
Season the mixture with salt, black pepper, and dried oregano, then mix thoroughly using your hands or a wooden spoon until all ingredients are well combined.
Shape the mixture into meatballs, about 1.5 inches in diameter, rolling them between your palms until smooth. You should have approximately 16-20 meatballs.
Heat the olive oil in a large non-stick frying pan over medium heat.
Once the oil is hot, add the meatballs in batches, ensuring not to overcrowd the pan.
Fry the meatballs, turning occasionally, until they are golden brown on all sides and cooked through, about 10 minutes per batch.
Remove the meatballs from the pan and drain excess oil on a plate lined with paper towels.
Serve the meatballs hot, either on their own, with pasta, or as part of a sandwich.
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 4303 mg | 187% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.7 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 891 mg | 69% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3205 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
