Juicy Parmesan Meatballs

5 from 1 vote

These easy Parmesan Meatballs are cheesy, yet traditional. They’re made with garlic and Parmesan for plenty of flavor, and then baked to perfection.

Prep Time20

Cook Time25

Total Time45

Servings:

Calories: 96kcal

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.

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.