These juicy, flavor-packed meatballs are the kind of comfort food that never goes out of style.
Made with simple pantry ingredients and a bold blend of seasonings, they deliver a savory bite with just the right amount of warmth and spice.
The crushed croutons keep them tender, while Worcestershire sauce and garlic add rich depth to every mouthful.
They’re incredibly versatile, too. Serve them piled high over a plate of spaghetti, spooned into a toasted sub roll, or brushed with barbecue sauce and paired with rice for a hearty dinner.
However you plate them, these skillet-seared meatballs come out beautifully browned on the outside and juicy on the inside.
Ingredients
- 1 pound lean ground beef
- ¾ cup crushed seasoned croutons
- ¼ cup finely chopped sweet onion
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 3 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon red pepper flakes
- 1 teaspoon Cajun seasoning
- 1 tablespoon butter
- 1 teaspoon extra virgin olive oil
Directions
- Prepare all ingredients so they are measured and ready to use.
- In a large mixing bowl, combine the ground beef, crushed croutons, chopped onion, beaten egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Mix gently until evenly incorporated, being careful not to overwork the meat.
- Shape the mixture into evenly sized meatballs using your hands.
- Heat the butter and olive oil in a large skillet over medium heat until melted and hot. Add the meatballs in a single layer and cook, turning frequently to brown all sides evenly. Continue cooking for about 20 minutes, or until fully cooked through.
- Check for doneness with an instant-read thermometer inserted into the center of a meatball; it should register at least 165°F (74°C).