This recipe for Parmesan Meatballs is quick and simple! They make a fantastic protein for dinner or a delicious party appetizer. Pair them with your favorite sauce and pasta or add them to a salad. No matter how you serve them, you can't go wrong! This is one of my go-to recipes when I want a basic and flavorful homemade meatball.
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Between the herbs, sharp cheese, and fresh garlic, these meatballs are incredibly flavorful and moist. They have a light brown color on the outside, while the beef remains soft and tender.
If you like parmesan recipes, you will love Air Fryer Parmesan Green Beans and Baked Parmesan Potato Halves.
Why You'll Love This Recipe
- It consists of basic ingredients. There are no obscure or unusual ingredients used in this meatball recipe, so all of the items should be easily found at almost any grocery store.
- It's inexpensive. The items needed to make these garlic parmesan meatballs are affordable even with a super strict budget.
- It goes well with several sides. I love the simple flavors of these meatballs because it makes them so versatile. They work well in so many dishes!
Ingredients
These are all of the ingredients needed to make this meatball recipe with parmesan cheese and fresh garlic. Everything should be easy to find at almost any grocery store, and some things you may already have on hand.
- Ground beef: I like 80% lean ground beef for most recipes, including this one. It adds just the right amount of fat to keep the meatballs moist, but not too much so they're greasy. Try a combination of beef and pork or veal.
- Garlic: Fresh garlic imparts so much flavor into this parmesan meatball recipe. It complements the spices and parmesan cheese, too.
- Eggs: I add eggs for moisture and to help bind the ingredients, so the meatballs keep their structure as they bake.
- Parmesan cheese: For this recipe, I switch between pre-grated parmesan and grating it myself. I find it doesn't make much of a difference as long as it's good quality!
- Seasonings: I use dried parsley, oregano, salt, and pepper. It's just enough to give the meatballs plenty of flavor.
- Breadcrumbs: Italian-style breadcrumbs are my go-to for this recipe but panko works well, too.
- Water or milk: A splash of water or milk helps to ensure there's plenty of moisture in the meatballs. I start with a small amount and add a little more if needed.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Lemon herb parmesan meatballs: Mix some lemon zest and herbs like basil and thyme into the meatball mixture to add fresh flavors.
- Chicken parmesan meatballs: Try this meatball recipe using ground chicken instead of beef.
- Parmesan turkey meatballs: Swap the ground beef for turkey to make a leaner version.
- Stuffed meatballs: Form the meat mixture around a cube of mozzarella cheese for a gooey center.
How to Make Parmesan Meatballs
Here are the directions on how to prepare and bake these parmesan meatballs. Ensure that your oven is preheated to 350°F before you get started.
Step 1: Combine all the ingredients. Add the ground meat, garlic, eggs, cheese, seasonings, breadcrumbs, and about ¼ cup of milk to a large bowl.
Step 2: Mix it. Use your clean hands to mix the ingredients until they are well incorporated. If it feels too dry, add a little more milk.
Step 3: Form the meatballs. Make golf ball-sized meatballs and place them on the baking sheet. Ensure there is some space in between them so they become an even, nice brown color.
Step 4: Bake and serve. Pop the pan into the oven for 20-25 minutes or until they are cooked through. Enjoy with your favorite sauce or a tasty side dish!
Recipe Tips
- Don't overwork the beef. If you mix the meat mixture too much, it can cause the meatballs to become dense and dry. Combine the ingredients until they are just mixed.
- Make them all the same size. Ensure all of your parmesan meatballs are uniform, so they cook properly and evenly in the oven.
- Freeze them uncooked. Place the formed, raw meatballs on a sheet pan and freeze them for 30 minutes. Transfer them to a large freezer bag and freeze them for up to 6 months.
If you love recipes like this easy meatball recipe, you may also enjoy these Costco Chicken Meatballs or these Enchilada Meatballs!
Storage Directions
- Storing: Store the meatballs in an airtight container or Ziploc bag in the refrigerator for up to 4 days. Place them in a freezer bag and freeze them for up to 3 months.
- Reheating: They are best reheated in a simmering sauce on the stovetop or for 2-3 minutes in the microwave.
- Make Ahead: Form the meatballs and place them in the refrigerator up to 24 hours before you're ready to bake them. This can make dinner or appetizer prep a breeze.
Serving Suggestions
- Try serving these meatballs over risotto pasta for a unique pasta and meatball meal.
- These would go great with rice, too. Pair them with cheesy broccoli rice as a side dish.
- Make meatball pizzas or sandwiches using Texas toast pizza.
- Enjoy delicious meatball sliders by adding them to these air fryer dinner rolls.
- Use leftover meatballs in this Greek pasta salad for lunch the next day.
Recipe FAQs
If they are overcooked, it can make them tough. Only cook them until they are browned and cooked through. Then, allow them to rest before serving to ensure they are soft and tender.
Sure. Brown all sides over medium heat and add the lid to finish them in the middle. Watch the heat so they don't burn.
I recommend using a slow cooker only if you plan to finish them in a sauce. They need moisture to cook properly in a slow cooker.
More Delicious Ground Beef Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Juicy Parmesan Meatballs
Ingredients
- 2 pounds ground beef or pork, veal or turkey
- 4 tblsp garlic minced
- 2 large eggs
- 1 cup parmesan cheese grated
- 2 teaspoons dried parsley or 2 tablespoons chopped fresh italian flat leaf
- 1 teaspoon dried oregano ground or leaves
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 cup Italian style breadcrumbs or panko
- ¼ - ½ cup lukewarm water or milk as necessary
Optional
- cubed mozzarella cheese to stuff inside meatballs
Instructions
- Combine beef, veal, and pork or turkey in a large bowl.
- Add garlic, eggs, cheese, parsley, salt, pepper and lastly breadcrumbs.
- Slowly add the water or milk ¼ cup at a time. The mixture should be very moist but hold its shape. Usually I only need ¼ cup of the water or milk.
- Make medium sized meatballs, golf ball size or larger.
- If you are stuffing them place a small mozzarella cube inside and make sure the meatball is sealed completely.
- You can freeze these meatballs right now and cook them later or preheat your oven to 350°F.
- Place the meatballs on a rimmed baking sheet and in the oven for 20-25 minutes.
- If putting the meatballs in a tomato based pasta sauce you can simmer the meatballs in the sauce for about an hour, depending on the size of the meatballs. Simmering the meatballs will give them great flavor and texture. Either way absolutely delicious.
Video
Notes
- Store leftovers in an airtight container or resealable bag in the refrigerator for up to 4 days.
- Mix the meatball ingredients until they are just combined. If you overwork the mixture, it can make the meatballs tough and dry.
- Freeze the uncooked meatballs in a freezer bag or container for up to 3 months.
Nutrition
This post was originally published in October 2019. It's been updated with new content and images.
Eva says
These were so delicious. We made a double batch and frozen half to pull out later. We had them on their own, with pasta and on a sandwich. So versatile! Love this one.
Karin and Ken says
I’m so happy you enjoyed them! Thank you for taking the time to let me know. You just made my day. All the best. Karin