Beef/ Quick and Easy/ Sheet Pan

Parmesan Meatballs

Parmesan Meatballs

Yes, that’s a mountain of meatballs. When I decide to get my hands dirty with ground meat to make meatballs, I make meatballs like I mean it. This Parmesan meatballs recipe makes about 55 delicious, Parmesan-infused meatballs. Because why get your hands all messy for a couple of measely meatballs when you can make an army of them? THere’s a whole slew of recipes you can use with these meatballs and they freeze really well for easy weeknight dinners.

You can send that army marching off into some provolone topped rolls and make a hot meatball sub. Or drown them in marinara sauce to have a marriage with spaghetti for a cozy plate of spaghetti and meatballs.

You can even make a meatball pasta bake and bury them under a mountain of cheese! Or better yet, add them to a cast iron skillet, top them with some cheese and marinara sauce and melt that cheese down for some epic cheese strings. So let’s start cooking!

Parmesan Meatballs


Ground beef – Try to use lean ground beef so less fat is rendered while baking the meatballs.

Garlic – Two tablespoons of minced garlic should be about three to four medium cloves of garlic. If you don’t have any fresh garlic around, you could try substituting it with garlic powder but I highly recommend it fresh!

Parmesan cheese – Use grated Parmesan cheese so it spreads more evenly in the meatball mixture.

Making the meatballs – Use an ice cream scoop as a baseline of how to size your meatballs. Then pack them in together, smoothing over any cracks so they don’t fall apart. Roll them around a few times in the palm of your hand to smooth them over but try not to overmix! You still want the meatballs to have a little texture to them.

Freeze them – Freeze any leftover meatballs and use them for another day.

And that’s about it! 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?

Enjoy these Parmesan meatballs and happy cooking!


♡ If you liked this recipe, giving it a star rating ★★★★★ in the comments below really helps! For more recipes, subscribe to my newsletter or follow me on Facebook, Instagram and  Pinterest.

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Parmesan Meatballs

Parmesan Meatballs

  • Author: The Cooking Jar


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


  1. Combine all the ingredients in a large mixing bowl and mix them well with your hands.
  2. Scoop out about one ice cream scoop 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 round 1 1/2″ meatball.
  4. Arrange each meatball on a non-stick or greased baking sheet.
  5. Bake the meatballs at 425°F  for 10-12 minutes or until fully cooked.
  6. Allow the meatballs to cool down before trying to pick them up or they will break apart.
  7. Enjoy!


Makes 55 delicious meatballs.

♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from You can learn more about it here.


  • Reply
    Annelise Spence
    December 5, 2021 at 9:29 PM

    Really easy and great recipe. I cut it in half and it worked perfectly. Kids loved it too!!

    • Reply
      The Cooking Jar
      December 12, 2021 at 4:18 PM

      Glad it was a hit with everyone, Annelise. Thanks for letting me know!

  • Reply
    Glen C
    June 4, 2021 at 5:06 PM

    These were perfect. Rather than bake them, I simmered them overnight in a slow cooker with fresh marinara sauce so all that meaty goodness cooked into my sauce. What great meatballs. Delicious.

    • Reply
      The Cooking Jar
      June 14, 2021 at 11:24 AM

      That’s a great idea, Glen. Thanks for chiming in and letting us know what else you can do with them.

  • Reply
    April 21, 2021 at 10:01 PM

    just made these can confirm theyre good

    • Reply
      The Cooking Jar
      April 24, 2021 at 10:17 AM

      Woohoo! Congrats on your mountain of meatballs 😉

  • 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 ?

    • Reply
      The Cooking Jar
      April 24, 2021 at 10:21 AM

      I agree! I 100% prefer reviews from someone who has made it and what changes they made if any. It helps future, diligent readers who bother to sift through the comments. So thanks for coming back and rating!

      This is my go-to meatball recipe and it’s honestly ruined all meatballs in the wild for me since I know I can make better at home. So much for being lazy and ordering meatballs outside. And if you’re trying a cube of mozzarella in the middle, try making them a teeny bit bigger to fully wrap it up so that cheese doesn’t melt onto the pan while baking.

  • 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
    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

          Yup, use grated Parmesan. It distributes more evenly than shredded Parmesan and the taste is more pronounced in the meatballs. Good luck, Dana!

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