Parmesan Beef Meatballs
Tender beef meatballs made with Parmesan, breadcrumbs, and garlic, baked until browned and simmered in tomato sauce.
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.
Notes
Substitutions: Use gluten free breadcrumbs or swap half the beef for ground pork.
Tips: Mix gently for tender meatballs. Sides are not included in the nutrition numbers.
Storage: Refrigerate in sauce for 3 to 4 days or freeze for up to 3 months and reheat to 165 degrees F.