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Garlic Parmesan Meatballs

Garlic Parmesan Meatballs

Looking for an incredibly flavorful and easy dish that screams comfort? These Garlic Parmesan Meatballs are your answer, offering a mouthwatering combination of savory ground meat, pungent garlic, and salty Parmesan cheese, all simmered in a rich, delicious sauce. Whether you're a seasoned cook or just starting out, this recipe is designed to be straightforward and yields incredibly satisfying results every time.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Meatball Mixture
  • 1 pound ground beef (80/20 blend recommended for flavor and moisture)
  • 1/2 cup breadcrumbs (panko or Italian-style work well)
  • 1/4 cup grated Parmesan cheese , plus more for serving
  • 1 large egg , lightly beaten
  • 3 cloves garlic , minced
  • 1 tablespoon fresh parsley , finely chopped (plus more for garnish)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Sauce Ingredients
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic , minced
  • 1 (15-ounce) can crushed tomatoes
  • 1/2 cup beef broth
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
  • 1/4 cup heavy cream (optional, for a richer sauce)

Equipment

  • Large bowl
  • Parchment-lined baking sheet
  • Large, deep skillet or Dutch oven
  • Measuring cups and spoons
  • Knife
  • Cutting Board

Method
 

  1. In a large bowl, combine the ground beef, breadcrumbs, 1/4 cup grated Parmesan cheese, beaten egg, minced garlic (from the 3 cloves), chopped fresh parsley, salt, and black pepper. Use your hands to gently mix everything together until just combined. Be careful not to overmix, as this can result in tough meatballs.
    1 pound ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 3 cloves garlic, 1 tablespoon fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Roll the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. You should get around 20-24 meatballs. Placing them on a parchment-lined baking sheet can help prevent sticking.
  3. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding the pan. Brown the meatballs on all sides, about 5-7 minutes total. Once browned, remove the meatballs from the skillet and set them aside on a plate.
    2 tablespoons olive oil
  4. In the same skillet (pour off any excess grease if needed, but leave some of the browned bits for flavor), add the diced onion and the remaining 2 minced garlic cloves. Cook over medium heat until the onion is softened and translucent, about 5 minutes. The aroma will start to fill your kitchen!
    1/2 cup diced onion, 2 cloves garlic
  5. Pour in the crushed tomatoes and beef broth. Add the dried oregano and red pepper flakes (if using). Stir everything together and bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan. This adds fantastic depth of flavor to your sauce.
    1 (15-ounce) can crushed tomatoes, 1/2 cup beef broth, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes
  6. Gently return the browned meatballs to the simmering sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce for at least 15-20 minutes, or until cooked through and tender. This allows the flavors to meld beautifully.
  7. If you desire a richer, creamier sauce, stir in the heavy cream during the last 5 minutes of simmering. Taste and adjust seasoning with salt and pepper as needed.
    1/4 cup heavy cream
  8. Garnish with extra grated Parmesan cheese and fresh parsley. These Garlic Parmesan Meatballs are delicious served over pasta, with crusty bread for dipping, or even as a delightful appetizer.
    1/4 cup grated Parmesan cheese, 1 tablespoon fresh parsley

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.