Garlic Parmesan Meatballs
These Garlic Parmesan Meatballs are savory, quick to prepare, and perfect for weeknight dinners or game-day snacks, delivering restaurant-quality flavor with minimal effort.
Ingredients
Main ingredients
- 1 lb ground beef (80/20) Provides good flavor and moisture
- 1/2 cup breadcrumbs (plain or Italian) Panko can be used for lighter meatballs
- 1/4 cup grated Parmesan cheese Freshly grated is best
- 2 cloves garlic, minced Can substitute with 1 tsp garlic paste
- 1 egg Helps bind the meat mixture
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped parsley Optional for freshness
- 1/2 cup marinara sauce Optional, for serving or baking
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, add the ground beef, breadcrumbs, grated Parmesan, minced garlic, egg, salt, pepper, and chopped parsley.
- Gently mix with your hands or a spoon until ingredients are evenly distributed. Avoid overworking the meat to keep it tender.
- Roll the mixture into small balls about 1 inch in diameter, creating roughly 24–28 meatballs. Place them spaced on the prepared baking sheet.
Cooking
- Bake for 20 minutes, or until the internal temperature reads 160°F (71°C) and the exterior is lightly browned.
- If using marinara sauce, warm it separately and serve the meatballs with the sauce for dipping or spoon the sauce over the meatballs before serving.
Notes
Store cooked meatballs in an airtight container for up to 3–4 days in the refrigerator. The meatballs can be frozen for up to 3 months and reheated gently for best texture. Use a small cookie scoop for uniform meatballs so they cook evenly.