Before we dive into the detailed steps, let me assure you that making these meatballs is straightforward and fun. You’ll get your hands a little dirty, and it’s totally worth it! Now, grab your apron, and let’s get started.

Start by gathering all your ingredients. Chop the garlic if using, and find a big bowl for mixing. There’s something therapeutic about getting everything organized.

In that large bowl, combine your ground beef, beaten eggs, bread crumbs, grated Parmesan cheese, Italian seasoning, salt, pepper, and garlic. If you love a little kick, toss in those red pepper flakes too. With clean hands, mix everything together. You want to combine the ingredients without overworking the meat.

Once everything is mixed well, it’s shaping time! Take about a generous tablespoon of the mixture and roll it into balls, about the size of a golf ball. You can make them smaller or larger if you prefer, just keep in mind that cooking times will vary.

In a large skillet, pour a healthy amount of olive oil. You want just enough to coat the bottom of the pan and provide that golden crust. Heat it over medium heat until it shimmers—listen for that delightful sizzle when the meatballs hit the pan.

Add half of your meatballs to the hot skillet, avoiding overcrowding. This is the secret to getting that crispy exterior. Cook them for about 6-8 minutes, turning occasionally until they are browned on all sides and cooked through. You’ll know they are ready when they reach an internal temperature of 160°F (71°C). Repeat with the other half.

Once cooked, remove the meatballs from the skillet and place them on a plate lined with paper towels. This will help absorb any excess oil.