Beef/ Quick and Easy

Parmesan Meatballs

Parmesan Meatballs
Yes, that’s a mountain of meatballs. There, I said it. When I get down and dirty with ground meat to make meatballs, I make meatballs like I mean it. Because why get your hands all messy for a few puny meatballs when you can make an army of them?

Parmesan Meatballs

You can send that army marching off into Ciabatta rolls and make a meatball sub. Or drown them in marinara sauce to have a shotgun marriage with spaghetti. You can even make a meatball casserole and bury them with a mountain of cheese! RIP meatballs, helloooo cheese!

So what comes to mind when you think of meatballs? Some might remember as far back as Lady and the Tramp and the romantic scene shared over a plate of meatballs. Or you might think of Subway’s pretty decent meatball sub with marinara sauce (which is my favorite). Some might even think of trips to Ikea and the inevitable plate of Swedish meatballs that somehow go hand in hand with buying furniture. I am guilty of this. When I go to Ikea, I must have my Swedish eating meatball ritual and only then do I think about furniture. It annoys the heck out of Mr. Cooking Jar.

Parmesan Meatballs

So if you decide to go on this meatball journey with me, don’t forget that if you find yourself getting bored after one too many meatball filled days, you can even freeze them for another day. Versatile, forgiving and packed with meaty goodness. What’s not to love?

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Parmesan Meatballs

Parmesan Meatballs

  • Author: The Cooking Jar


  • 2 lb. ground beef
  • 2 tablespoons garlic, minced
  • 2 eggs, beaten
  • 4 teaspoons Worcestershire sauce
  • 1 cup Italian breadcrumbs
  • 1 cup dry Parmesan
  • Salt and pepper to taste


  1. Combine all the ingredients in a large mixing bowl and mix them together throughly with your hands
  2. Scoop out about 1 tablespoon worth of meatball mixture and squeeze it several times to pack it tightly
  3. Roll the mixture between the palms of your hands to form a 1 1/2″ meatball
  4. Arrange each meatball on a baking sheet
  5. Bake the meatballs at 425 degrees F for 10-12 minutes
  6. Once cooked, remove from oven and place on cooling rack
  7. Allow the meatballs to cool down before trying to pick them up or they will break apart
  8. Enjoy!


Makes 55 delicious meatballs



  • Reply
    Navaneetham Krishnan
    August 4, 2013 at 1:05 AM

    Beautifully fried, the crispness is very tempting. We don’t eat beef but I guess lamb will do.

  • Reply
    Man Ridwan
    August 4, 2013 at 1:16 PM

    Looks perfectly done, I like that you add parmesan in this meat balls,sound tasty 🙂

    • Reply
      The Cooking Jar
      August 5, 2013 at 5:12 PM

      That Parmesan cheese takes it to a whole other level!

      • Reply
        Dana E
        July 9, 2017 at 7:09 PM

        Is that grated parmesan?Thanks

        • Reply
          The Cooking Jar
          July 9, 2017 at 7:29 PM

          It’s the kind in the green shaker. It distributes more evenly than the grated kind and the taste is more pronounced in the meatballs. Good luck, Dana!

  • Reply
    Nagi {RecipeTin Eats}
    August 14, 2014 at 2:56 AM

    Be still my beating heart! You are the meatball QUEEN!

    • Reply
      The Cooking Jar
      August 14, 2014 at 4:56 PM

      Haha! Yeah I love me some meatballs! It’s so easy mass producing these and freezing them. I can live with Meatball Queen. 😉

  • Reply
    Jamie Gies
    May 31, 2019 at 8:44 PM

    This is fantastic! Thank you for this recipe. It always makes me sad when I read reviews on how good people think the recipe will be but most don’t post on how it actually ended up being. This recipe was so good that my 5 year old picky eater ate just the meatballs. 😂 Easy to make as well as kid and parent approved. This one is a keeper and I will be make them again but with mozzarella in the middle 😉

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