Perfectly garlicky, lightly cheesy, and easy enough for a weeknight — these Garlic Parmesan meatballs are the kind of recipe that becomes a family favorite fast. Made with a simple mix of ground beef or turkey, Parmesan, breadcrumbs, garlic, and parsley, they’re seared for a golden crust then baked in marinara so they stay tender and saucy. If you enjoy bold garlic flavors across the table, you might also appreciate this baked salmon with garlicky spinach and mozzarella as another quick, flavorful protein option.
Why you’ll love this dish
These meatballs hit a sweet spot: fast prep, budget-friendly ingredients, and big flavor. They’re family-approved (kids love rolling meatballs), flexible (sub beef for turkey or swap breadcrumbs), and perfect for meal prep or entertaining.
“Crisp on the outside, tender inside, and loaded with garlic — the sauce makes them spoonable and comforting. A 10/10 for busy dinner nights.” — a home-cook review
This recipe works for weeknight dinners, hearty appetizers at parties, or sandwich night. You get the comfort of classic Italian flavors with minimal fuss.
How this recipe comes together
Expect three main stages: mix, brown, and bake. First you mix ground meat with binders (egg, breadcrumbs), Parmesan, herbs, and garlic. Then sear the meatballs in hot olive oil to develop color and flavor. Finally, nestle them in marinara and finish in the oven so they cook evenly and soak up saucy goodness. Total hands-on time is about 20 minutes; oven time is 15–20 minutes.
What you’ll need
- 1 pound ground beef or ground turkey (beef gives more richness; turkey keeps it lean)
- 1/2 cup breadcrumbs (regular or panko)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced (or 1 tsp garlic paste)
- 1/4 cup chopped fresh parsley
- 1 large egg
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for searing)
- 1 cup marinara sauce (store-bought or homemade)
Ingredient notes and substitutions:
- To make gluten-free, use GF breadcrumbs or crushed gluten-free crackers.
- For extra-moist meatballs, soak the breadcrumbs in 1–2 tablespoons milk before mixing.
- Swap Pecorino Romano for Parmesan if you want a sharper cheese profile.
Step-by-step instructions
- Preheat oven to 400°F (200°C). Grease a baking dish or use a shallow ovenproof skillet.
- In a large bowl, combine the ground meat, breadcrumbs, Parmesan, minced garlic, chopped parsley, egg, and a pinch each of salt and pepper. Mix gently — don’t overwork the meat or it will become dense.
- Shape into meatballs about 1 inch in diameter (yields roughly 20–24 small meatballs). For even cooking, keep them uniform.
- Heat the olive oil in a skillet over medium heat. Add meatballs in batches without crowding. Sear, turning occasionally, until browned on all sides, about 5–7 minutes total for each batch. Browning adds flavor and helps them hold together.
- Transfer browned meatballs to the prepared baking dish. Pour marinara sauce evenly over the top.
- Bake in the preheated oven for 15–20 minutes, until meatballs reach a safe internal temperature — 160°F (71°C) for ground beef, 165°F (74°C) for ground turkey. Use an instant-read thermometer for accuracy.
- Let rest for 3–5 minutes, then serve.
Best ways to enjoy it
- Over spaghetti or your favorite pasta, with extra grated Parmesan and chopped parsley.
- Stuffed into a toasted sub roll with melted provolone or mozzarella for a classic meatball sub.
- Skewer for party appetizers with toothpicks and a side of extra sauce for dipping.
- For a surf-and-turf twist, serve with roasted vegetables and pair alongside brown sugar garlic-glazed salmon for a special weeknight dinner.
- Turn leftovers into a meatball melt — meatballs on bread with sauce and cheese, broiled until bubbly.
Storage and reheating tips
- Refrigerator: Store cooked meatballs in an airtight container with sauce for up to 3–4 days.
- Freezer: Freeze cooled meatballs (in sauce or flash-frozen on a tray then bagged) for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Oven method — place meatballs in a saucepan or baking dish, cover, and heat at 325°F (160°C) until warmed through (about 15–20 minutes). Microwave — cover and heat in 30–45 second intervals until hot. Always reheat to 165°F (74°C) for safety.
Pro chef tips
- Don’t overmix: Use a fork or your hands just until ingredients combine. Overworking tightens proteins and makes meatballs tough.
- Chill briefly: If the mix feels sticky, chill 10–15 minutes before shaping — easier to form and less likely to fall apart.
- Sear first: Browning creates a Maillard crust for richer flavor; finishing in the oven ensures even doneness.
- Use a thermometer: Visual cues vary; a quick-read thermometer ensures food safety for both beef and turkey.
- Make-ahead: Form and freeze raw meatballs on a tray. Once frozen, transfer to a bag and bake straight from frozen, adding an extra 10–15 minutes to cook time.
Creative twists
- Spicy: Add 1/2 tsp red pepper flakes and 1/4 cup shredded pepper jack or cheddar.
- Herby lemon: Add 1 tsp lemon zest and swap parsley for basil for a fresher profile.
- Cheese-stuffed: Place a small cube of mozzarella in the center of each ball for a molten surprise.
- Asian-inspired: Swap marinara for a teriyaki glaze and add scallions and sesame seeds.
- Vegetarian: Use cooked lentils or mashed chickpeas as a base with oats or breadcrumbs and the same seasonings.
Common questions
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey makes a leaner meatball but runs drier; add a splash of milk or an extra egg and be careful not to overbake. Check temperature: turkey should reach 165°F (74°C).
Q: How long do I bake meatballs after searing?
A: Bake at 400°F (200°C) for 15–20 minutes. Exact time depends on size; use an instant-read thermometer to confirm safe internal temperature.
Q: Can I skip searing and just bake them?
A: You can bake directly, but searing adds flavor and a better crust. If skipping sear, bake a little longer (about 20–25 minutes) and consider broiling 1–2 minutes at the end for color.
Q: Are these meatballs freezer-friendly?
A: Absolutely. Freeze cooked or raw meatballs. For raw, flash-freeze on a tray then bag raw balls; bake from frozen, adding extra time.
Q: How do I keep meatballs moist?
A: Don’t overmix, include some fat (use beef or add a splash of olive oil), soak breadcrumbs in milk for added moisture, and avoid overcooking.
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