We’ve always seed meatballs as a recipe for the oven, so it’s normal to assume cooking them on a skillet is impossible. But the truth is you can make a tasty batch of meatballs on the stove if you can’t use an oven for some reason. You don’t have to worry though, as your table guests will lap up these delicacies just as they’ll do for those you cook in the oven. But to ensure you produce the juiciest results with every try, you must learn how long to cook meatballs on the stovetop.
Meatballs Nutrition Facts
Why Cook Meatballs on a Stove?
The stovetop idea for meatballs may sound strange to those who’ve gotten comfortable with using the oven. But you may not realize you need such a technique until you find yourself in a situation that does. So, before you brush off the possibility that you’ll ever need to cook meatballs on the stove, picture these scenarios;
- Your oven is out of service for some reason.
- You’re cooking a small batch but can’t stand your oven heating the entire house.
- You’re using the meatballs in a sauce or another recipe.
- You don’t want to do extra dishes.
Anyone can find themselves in these situations, including you. And this makes the stovetop method for cooking meatballs a worthy addition to your knowledge bank.
Preparing the Meatballs
The first thing to do is prepare the meatballs by gathering the ingredients, and at this stage, you can prepare any meatball recipe you prefer. The stovetop technique works whether you’re making regular meatballs or varieties made from turkey, chicken, or pork. Gather the ingredients you’ll need and combine them with the ground meat in a bowl. Then, mix until the ingredients are incorporated, and prepare a lined baking pan for the meatballs.
Forming the Meatballs
Scoop the seasoned ground meat and roll it into a ball in your palms to form the meatballs. The size of the meatballs depends on your preference, but a good hint is to never roll more than 1½ tablespoons of ground meat into meatballs. Larger meatballs take a long time to cook, and may not render well on the stove, so stick to the regular-sized options. Once all the meatballs are formed, prepare the stovetop for cooking.
Cooking Time for Stovetop Meatballs
You’ll need to heat a large, non-stick skillet over medium-high heat on the stove and add oil. Then, let the oil shimmer before adding the meatballs to cook. Ensure that the pan isn’t crowded so the meatballs can evenly cook, and if the amount is more than the skillet can take, then cook in batches.
It takes 10 to 12 minutes for meatballs to cook at medium-high heat on the stove, depending on their size. And with this method, the meatballs can still be cooked in a sauce without issues. A good way to check for doneness as you cook is using a meat thermometer. Carefully stick the probe at the center or through the side of the meatball to detect an internal temperature of 160F before concluding it’s done. Then, transfer the meatballs to a serving plate with a slotted spoon.
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Freezing Meatballs
You can freeze meatballs for future use after cooking them on the stove, and they’ll hold in cold storage for up to two months. Arrange the cooked meatballs in one layer on the lined baking pan and place them in the freezer. Let the meatballs freeze into a solid texture, then transfer them into labeled freezer containers. The frozen nature will stop the balls from sticking together during cold storage. And remember to sue the meatballs within two months of freezing, and thaw them before cooking.
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Stovetop Meatballs (8 Servings)
Ingredients
- Two pounds of ground beef, lean
- One cup of panko breadcrumbs
- Two large eggs, lightly beaten
- One large white onion, minced
- One tablespoon of minced garlic
- One tablespoon of olive oil
- One teaspoon of caraway seeds
- One teaspoon of black pepper
- One teaspoon of salt
- Half teaspoon of red pepper flakes
Instructions
- Combine the ground beef with the eggs, breadcrumbs, onion, pepper, garlic, red pepper flakes, and caraway seeds. Then, gently mix the ingredients with your hands until they incorporate.
- Prepare a baking sheet by lining it with parchment paper, scoop one to one-and-a-half tablespoons of the beef mixture and form it into a ball between your palms. Place the meatball on the lined baking pan and repeat the process until all the beef mixture is used.
- Place a non-stick skillet on medium-high heat and add the oil. When it starts shimmering, add the meatballs in batches, so the pan isn’t overcrowded.
- Cook the meatballs until fully browned on all sides, for about 10 to 12 minutes. You may also check for an internal temperature of 160F with a meat thermometer. Then, remove the meatballs with a slotted spoon and use them as desired.