Ground Beef Garlic Parmesan Meatballs – Tender, Savory, and Easy

These Ground Beef Garlic Parmesan Meatballs are the kind of weeknight dinner that feels special without a lot of effort. You get juicy, cheesy meatballs packed with garlic and finished with a golden crust. They’re simple to make, great for meal prep, and versatile enough to pair with pasta, salad, or a quick marinara.

If you’re craving comfort food with bold flavor, this recipe hits the sweet spot. It’s the kind of dish that gets requested again and again.

Transform Your Body in just 6-Weeks. Get Fit, Save Time, and Eat Smart.

Ready to get real results without long workouts or complicated diets? Our 6-week plan is made for busy people who want quick wins and lasting changes.

Get Your Program Today

What Makes This Recipe So Good

Close-up detail: Juicy oven-baked garlic Parmesan meatballs just out of the oven, golden-brown crust

Big flavor, minimal fuss: Garlic, Parmesan, and a touch of herbs bring restaurant-quality taste with pantry staples.
Moist and tender: The combination of egg, breadcrumbs, and milk keeps the meatballs juicy instead of dense.
Oven-baked for ease: No splattering oil or babysitting a skillet. Baking gives you even cooking and a beautiful crust.
Versatile: Serve with marinara, cream sauce, pesto, or just a squeeze of lemon and a shower of Parmesan.
Great for meal prep: They reheat well, freeze beautifully, and make fast meals throughout the week.

Shopping List

Ground beef (80/20 or 85/15), 1.5 pounds
Fresh garlic, 4–5 cloves (or 1.5 teaspoons garlic powder in a pinch)
Parmesan cheese, finely grated, 3/4 cup
Breadcrumbs (plain or Italian), 3/4 cup
Whole milk, 1/4 cup (or water)
Large egg, 1
Fresh parsley, chopped, 2–3 tablespoons (or 1 tablespoon dried)
Onion, finely grated or minced, 1/4 cup (optional but recommended)
Italian seasoning, 1 teaspoon
Red pepper flakes, 1/4 teaspoon (optional for heat)
Kosher salt, 1.25 teaspoons (adjust to taste)
Black pepper, 1/2 teaspoon
Olive oil, 1–2 tablespoons (for brushing)
Lemon, 1 (optional for serving)
Marinara sauce or your favorite dipping sauce (optional)

Step-by-Step Instructions

Cooking process: Meatballs on a wire rack mid-bake at 425°F, brushed with olive oil for browning, s

Preheat the oven: Set your oven to 425°F (220°C).
Line a rimmed baking sheet with foil and place a wire rack on top, if you have one. Lightly oil the rack. This helps air circulate and keeps the meatballs from sitting in grease.
Make a quick panade: In a large bowl, mix the breadcrumbs and milk.
Let it sit for 2–3 minutes until the crumbs absorb the liquid and soften. This step keeps the meatballs tender.
Add flavor: To the same bowl, add the egg, Parmesan, garlic (minced or grated), parsley, onion, Italian seasoning, red pepper flakes, salt, and black pepper. Stir until well combined.
Add the beef: Crumble the ground beef into the bowl.
Using clean hands, gently mix just until combined. Don’t overwork the meat or your meatballs can turn dense.
Shape the meatballs: Scoop about 2 tablespoons per meatball (a medium cookie scoop works well). Roll into balls with lightly oiled hands.
You should get around 20–22 meatballs. Place them on the prepared rack or sheet.
Brush with oil: Lightly brush or drizzle the meatballs with olive oil. This helps them brown.
Bake: Bake for 14–18 minutes, until the centers are cooked through and the tops are lightly browned.
For deeper color, switch to broil for 1–2 minutes at the end. Internal temperature should reach 160°F (71°C).
Rest and serve: Let them rest for 3–5 minutes. Finish with a squeeze of lemon and extra Parmesan if you like.
Serve with marinara, over spaghetti, or alongside a crisp salad.

How to Store

Refrigerator: Store in an airtight container for up to 4 days. Reheat in a 325°F oven for 8–10 minutes or microwave gently with a splash of water or sauce.
Freezer: Freeze baked meatballs on a sheet until solid, then transfer to a freezer bag. Keep up to 3 months.
Reheat from frozen: Simmer gently in sauce for 15–20 minutes or bake at 350°F for 20–25 minutes, covered.
Meal prep tip: Portion meatballs into containers with sauce and cooked pasta or rice for easy lunches.

Final dish top view: Overhead shot of spaghetti and marinara topped with 5–6 garlic Parmesan meatb

Why This is Good for You

Protein-rich: Ground beef delivers a satisfying protein boost to keep you full and energized.
Calcium and flavor from Parmesan: Parmesan adds umami and a bit of calcium without needing heavy amounts of cream or butter.
Balanced carbs and fats: The small amount of breadcrumbs and healthy fat from olive oil help round out the meal.
Customizable: You can use leaner beef or mix in turkey to reduce fat, and add chopped spinach for extra micronutrients.

Common Mistakes to Avoid

Overmixing the meat: This compacts the beef and makes the meatballs tough.
Mix just until everything looks combined.
Skipping the panade: The milk-and-breadcrumb mixture prevents dryness. Don’t skip it, especially with lean beef.
Using too much Parmesan: It’s tempting, but too much can make the mixture salty and overly dense. Stick to the measured amount.
Underseasoning: Meat needs salt.
Taste the mixture by cooking a tiny patty in a skillet and adjust seasoning before shaping.
Overbaking: Dry meatballs are usually cooked too long. Check at 14 minutes and use a thermometer for accuracy.

Recipe Variations

Half beef, half pork: Adds tenderness and a richer flavor. Keep the same seasoning.
Garlic herb butter finish: Toss baked meatballs in melted butter with minced garlic and chopped parsley for a glossy finish.
Lemon-pepper: Add 1 teaspoon lemon zest and extra black pepper to the mix for a brighter flavor profile.
Pesto Parmesan: Mix 2 tablespoons basil pesto into the meat mixture and reduce salt slightly.
Low-carb/keto: Swap breadcrumbs for 1/2 cup almond flour or crushed pork rinds.
Use heavy cream instead of milk if you prefer.
Spicy arrabbiata: Add 1/2 teaspoon red pepper flakes to the meat and serve with a spicy tomato sauce.
Cheese-stuffed: Press a small cube of mozzarella into each meatball and seal before baking.

FAQ

Can I make these on the stovetop instead of baking?

Yes. Heat a thin layer of oil in a large skillet over medium heat. Brown the meatballs on all sides, then lower the heat, cover, and cook until they reach 160°F.

You can also simmer them in sauce after browning for extra moisture.

What kind of ground beef should I use?

An 80/20 or 85/15 blend works best. The little bit of fat keeps the meatballs juicy. Leaner beef can work, but be sure to keep the panade and avoid overcooking.

Can I prep these ahead of time?

Absolutely.

Shape the meatballs and refrigerate, covered, for up to 24 hours before baking. You can also freeze them raw on a sheet tray, then bag and bake from frozen, adding a few extra minutes.

Do I need fresh Parmesan, or can I use pre-grated?

Freshly grated Parmesan melts and blends better, giving you a smoother texture and cleaner flavor. Pre-grated can work in a pinch, but it may be a bit drier.

What should I serve with these meatballs?

They’re great with spaghetti and marinara, creamy polenta, roasted vegetables, or a simple arugula salad with lemon and olive oil.

Garlic bread never hurts, either.

How do I keep the meatballs from falling apart?

Make sure you include the egg and breadcrumbs, and don’t overload the mix with onions or cheese. Compact them gently when shaping and chill for 15 minutes if the mixture feels soft.

Can I use an air fryer?

Yes. Air fry at 380°F for 10–12 minutes, shaking the basket halfway through, until the centers reach 160°F and the outsides are browned.

Wrapping Up

These Ground Beef Garlic Parmesan Meatballs are simple, dependable, and packed with flavor.

They’re easy enough for a Tuesday night but tasty enough to serve to guests with a pile of pasta and a bottle of red. Keep a batch in the freezer, and you’re never far from a comforting meal. A little garlic, a lot of Parmesan, and the right technique—that’s all you need.

Enjoy every bite.