Name: Garlic Parmesan Meatballs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 pound ground beef; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley); 1 large egg; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon onion powder; 1/2 teaspoon Italian seasoning; 1/4 cup marinara sauce (for serving); Extra Parmesan cheese for garnish (optional)

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These garlic Parmesan meatballs are one of my favorite savory bites to whip up when I want something quick, comforting, and full of flavor. Made with ground beef, fresh garlic, herbs, and plenty of Parmesan, they come out juicy on the inside and golden on the outside. I like to drizzle them with warm marinara and finish with a sprinkle of extra cheese for that perfect Italian-inspired touch.

Why You’ll Love This Recipe

I love how easy and versatile these meatballs are. They’re baked—not fried—so cleanup is a breeze. The combination of garlic, Parmesan, and Italian herbs gives them rich flavor without the need for complicated ingredients. Whether I’m serving them as a main dish, appetizer, or tossing them into spaghetti, they always disappear fast. Garlic Parmesan Meatballs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/4 cup marinara sauce (for serving)
Extra Parmesan cheese for garnish (optional)

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, I combine the ground beef, breadcrumbs, Parmesan, garlic, parsley, egg, salt, pepper, onion powder, and Italian seasoning. I mix everything until it’s well blended, being careful not to overmix to keep the meatballs tender.
I roll the mixture into 1 to 1.5-inch meatballs and place them evenly spaced on the prepared baking sheet.
I bake the meatballs for 20–25 minutes until they’re browned on the outside and fully cooked through.
While the meatballs bake, I warm up marinara sauce in a small saucepan over medium heat.
Once the meatballs are ready, I serve them hot with marinara sauce drizzled on top and garnish with more Parmesan if I’m feeling extra cheesy.

Servings and Timing

This recipe makes about 16 meatballs and serves 4 people.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Spicy version: I add 1/4 teaspoon of red pepper flakes for a little heat.
Lighter option: Ground turkey or chicken works well if I want to cut back on fat without losing flavor.
Cheese burst: I sometimes tuck a small cube of mozzarella into the center of each meatball for a gooey surprise.
Meal prep: I double the batch and freeze half for easy weeknight meals.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm them gently in a skillet with a bit of marinara or pop them into the oven at 350°F (175°C) for about 10 minutes.
They also freeze well—either raw or cooked. I just let them cool, freeze them on a tray, then transfer to a freezer bag. They reheat beautifully in sauce straight from frozen. Garlic Parmesan Meatballs

FAQs

Can I make these meatballs ahead of time?

Yes, I often mix and shape the meatballs a day in advance and store them in the fridge until I’m ready to bake. They’re great for prepping ahead.

What kind of Parmesan should I use?

I go for freshly grated Parmesan whenever possible for the best flavor and texture. Pre-shredded will work in a pinch, but fresh really shines.

Can I pan-fry instead of bake?

Yes, I’ve pan-fried them in a bit of oil over medium heat, turning until browned and cooked through. Baking is easier and less messy, but frying gives a crispier exterior.

What should I serve with these meatballs?

I usually serve them over pasta, rice, or alongside a green salad. They also make great meatball subs on toasted rolls.

How do I keep them from drying out?

I make sure not to overmix the meat and not to overbake. Using breadcrumbs and egg also helps lock in moisture.

Conclusion

These garlic Parmesan meatballs are a flavorful, protein-packed dish I keep in my regular rotation. Whether I’m looking for a quick dinner, something to impress guests, or an easy meal prep option, they never disappoint. The crispy edges, gooey cheese, and herby aroma make them one of those recipes I come back to again and again.