Parmesan beef meatballs are tender, savory, and quick to roll, with grated cheese and breadcrumbs keeping them soft inside. They bake until browned and then simmer briefly in tomato sauce, which seasons them through.
A light hand with the mixing is the secret to a tender bite. Chill the rolled meatballs for a short time and they hold their shape in the oven.
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Why This Parmesan Beef Meatballs Recipe Works
Breadcrumbs and a splash of milk hold moisture in the meat, so the meatballs stay soft even after baking. Grated Parmesan adds salty depth that makes extra seasoning unnecessary.
Grating the onion instead of chopping it lets it melt into the mixture without leaving chunks. Garlic and Italian seasoning add a familiar savory background.
Baking is easier than frying, because you can cook the whole batch at once with no splatter. A quick simmer in tomato sauce adds moisture and flavor at the end.
Ingredients for Parmesan Beef Meatballs
- 1 pound ground beef
- 1 cup plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon milk
- 2 cloves garlic, minced
- 1/2 small onion, grated
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups tomato sauce
Ground beef. A blend that is not too lean keeps the meatballs juicy, and lean beef works if you add the milk.
Breadcrumbs. Plain breadcrumbs soak up the milk and egg, which keeps the texture tender instead of dense.
Parmesan. Finely grated cheese melts into the mixture and seasons the meat from the inside.
Egg. One egg binds the mixture so the meatballs do not fall apart during cooking.
Tomato sauce. A warm sauce for simmering adds moisture and turns the meatballs into a ready to serve meal.
How to Make Parmesan Beef Meatballs
1. Mix the meatballs Combine the beef, breadcrumbs, Parmesan, egg, milk, garlic, onion, salt, pepper, and Italian seasoning in a bowl and mix with your hands until just combined.
2. Chill the mixture Cover the bowl and refrigerate for twenty minutes so the breadcrumbs hydrate and the meat firms up for easier rolling.
3. Heat the oven Heat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
4. Roll the meatballs Roll the mixture into about twenty golf ball sized meatballs and set them on the baking sheet with a little space between each one.
5. Bake until browned Bake for twenty to twenty five minutes until browned and the centers reach 160 degrees F, turning the pan once for even color.
6. Simmer in sauce Warm the tomato sauce in a wide pan, add the meatballs, and simmer gently for five to ten minutes until they are coated and hot.
7. Serve warm Spoon extra sauce over the meatballs and serve them right away with your favorite side.
How to Serve Parmesan Beef Meatballs
Serve the meatballs over creamy Yukon Gold mashed potatoes or tuck them into toasted rolls for sandwiches. A crisp Italian house salad and cheesy garbage bread make it a full meal, and parmesan garlic roasted Brussels sprouts add a roasted vegetable.
How to Store and Reheat Parmesan Beef Meatballs
Cool the meatballs within two hours and store them in sauce in an airtight container in the refrigerator for three to four days. Freeze them in sauce for up to three months and thaw overnight in the refrigerator. Reheat on the stove until they reach 165 degrees F.
Tips and Variations for Parmesan Beef Meatballs
Mix gently. Overworking the meat makes the meatballs tough, so stop mixing as soon as the ingredients look combined.
Keep them even. Meatballs of the same size finish baking at the same time, so use a scoop to portion them.
Cook the beef safely. Ground beef is safe at 160 degrees F, so check the center of one meatball with a thermometer.
Skip the raw mixture. Do not taste the raw meat mixture, because raw beef and egg can carry germs.
Freeze them raw or cooked. Freeze rolled meatballs on a tray and bag them once solid, or freeze cooked meatballs in sauce.
Make a gluten free version. Use gluten free breadcrumbs, and check the label on the tomato sauce and seasoning as well.
Flag the allergens. These meatballs contain egg, milk, and wheat, so label them for guests with allergies.
Check trusted guidance. The Purdue Extension guide to storing leftovers covers general advice on cooling and storing leftovers safely.
Frequently Asked Questions About Parmesan Beef Meatballs
How do I keep Parmesan Beef Meatballs tender?
Mix gently, include the milk and breadcrumbs, and avoid overcooking them past 160 degrees F.
Can I fry Parmesan Beef Meatballs instead of baking?
Yes, brown them in a skillet over medium heat in batches, turning them until browned on all sides and 160 degrees F inside.
Can I freeze Parmesan Beef Meatballs?
Yes, freeze them raw on a tray or cooked in sauce for up to three months.
How many meatballs does one pound of beef make?
About twenty golf ball sized meatballs.
What can I serve them with?
Mashed potatoes, spaghetti, or toasted rolls all work well.
Parmesan Beef Meatballs
Equipment
- Rimmed Baking Sheet
- Parchment paper
- Wide pan
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 cup plain breadcrumbs
- ½ cup grated Parmesan cheese finely grated
- 1 large egg
- 1 tbsp milk
- 2 cloves garlic minced
- ½ small onion grated
- ¼ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 2 cup tomato sauce for simmering
Instructions
Cooking
- Mix and chill. Combine all the meatball ingredients except the sauce and chill 20 minutes.
- Shape. Roll into about 20 golf ball sized meatballs.
- Bake. Heat the oven to 400 degrees F and bake 20 to 25 minutes until browned and 160 degrees F inside.
- Simmer. Warm the sauce in a pan, add the meatballs, and simmer 5 to 10 minutes.
