5.0 from 3 votes
Juicy Parmesan Meatballs
These easy Parmesan Meatballs are cheesy, yet traditional. They’re made with garlic and Parmesan for plenty of flavor, and then baked to perfection.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 30
Calories: 96 kcal
Course:
Main Course , Appetizer , Lunch
Cuisine:
Italian , American
Ingredients
- 2 pounds ground beef or pork, veal or turkey
- 4 tblsp garlic minced
- 2 large eggs
- 1 cup Parmesan Cheese grated
- 2 teaspoons dried parsley or 2 tablespoons chopped fresh italian flat leaf
- 1 teaspoon dried oregano ground or leaves
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 cup Italian style breadcrumbs or panko
- ¼ - ½ cup lukewarm water or milk as necessary
Optional
- cubed mozzarella cheese to stuff inside meatballs
Instructions
- Combine beef, veal, and pork or turkey in a large bowl.
- Add garlic, eggs, cheese, parsley, salt, pepper and lastly breadcrumbs.
- Slowly add the water or milk ¼ cup at a time. The mixture should be very moist but hold its shape. Usually I only need ¼ cup of the water or milk.
- Make medium sized meatballs, golf ball size or larger.
- If you are stuffing them place a small mozzarella cube inside and make sure the meatball is sealed completely.
- You can freeze these meatballs right now and cook them later or preheat your oven to 350°F.
- Place the meatballs on a rimmed baking sheet and in the oven for 20-25 minutes.
- If putting the meatballs in a tomato based pasta sauce you can simmer the meatballs in the sauce for about an hour, depending on the size of the meatballs. Simmering the meatballs will give them great flavor and texture. Either way absolutely delicious.
Cup of Yum
Notes
- Store leftovers in an airtight container or resealable bag in the refrigerator for up to 4 days.
- Mix the meatball ingredients until they are just combined. If you overwork the mixture, it can make the meatballs tough and dry.
- Freeze the uncooked meatballs in a freezer bag or container for up to 3 months.
- Store leftovers in an airtight container or resealable bag in the refrigerator for up to 4 days.
- Mix the meatball ingredients until they are just combined. If you overwork the mixture, it can make the meatballs tough and dry.
- Freeze the uncooked meatballs in a freezer bag or container for up to 3 months.
Nutrition Information
Calories
96kcal
(5%)
Carbohydrates
4g
(1%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
37mg
(12%)
Sodium
270mg
(11%)
Potassium
136mg
(4%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
68IU
(1%)
Vitamin C
2mg
(2%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 96
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 37mg | 12% |
| Sodium | 270mg | 11% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.