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Cooked Parmesan meatballs stacked together on a white plate and topped with fresh chopped parsley.

Parmesan Meatballs

  • Author: The Cooking Jar
  • Total Time: 27 minutes
  • Yield: 55 meatballs 1x


This baked Parmesan meatballs recipe makes a huge batch of flavorful and delicious homemade meatballs for the whole family.


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


  1. Combine all the ingredients in a large mixing bowl and stir to mix everything evenly.
  2. Portion out about one ice cream scoop worth of meatball mixture and squeeze it several times with your fingers to form the meatballs.
  3. Roll the mixture between the palms of your hands a few times to form a 1 1/2″ sized meatball (see notes on overmixing).
  4. Arrange the meatballs on a non-stick or greased baking sheet and bake at 425°F  for 10-12 minutes or until the meatballs are fully cooked.
  5. Allow the meatballs to cool down before trying to pick them up or they will break apart.
  6. Enjoy!


  • Overmixing – Try not to overmix when forming the meatballs. Overmixing will give you really dense and spongy meatballs.
  • Add more flavor – Try a 50-50 mix of ground Italian sausage or pork with the ground beef for more flavorful meatballs.
  • Add some herbs – Add some freshly chopped parsley or parsley flakes to the meatball mix before baking.
  • Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes