Let’s address the elephant in the room—this is the 5th meatballs recipe on my blog, and yes, I’ve personally consumed 8.5 pounds of various types of meatballs in the past two months. Do I regret it? Not one bit. Because these Italian Garlic Parmesan Meatballs are THAT good. These bad boys are juicy, cheesy, and absolutely smothered in marinara over pasta- and with 69g of protein per serving, they’re practically a macro miracle. If loving meatballs this much is wrong, I don’t want to be right. Get your oven preheating and join the meatball revolution.
Italian Garlic Parmesan Meatballs
Equipment
Ingredients
For the Meatballs:
- 2 lbs ground beef 93% lean
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cluster garlic minced
- 1/2 medium onion diced
- 1/2 tbsp dried Italian seasoning
- 1/2 tbsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Sauce:
- 24 oz marinara sauce store-bought or homemade
- 2 tbsp olive oil
- 1/2 cluster garlic minced
- 1/2 tbsp dried basil optional
For Serving:
- 8 oz spaghetti or pasta of choice
- 1 tbsp olive oil for pasta
- 1/4 cup chopped fresh parsley optional
Instructions
- Preheat oven to 400°F. Line two large baking sheets with parchment paper or spray with cooking spray.
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, eggs, garlic, grated onion, Italian seasoning, garlic powder, salt, and pepper. Gently mix until just combined—do not overmix.2 lbs ground beef, 1 cup breadcrumbs, 1 cup grated Parmesan cheese, 2 large eggs, 1/2 cluster garlic, 1/2 medium onion, 1/2 tbsp dried Italian seasoning, 1/2 tbsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper
- Shape into 1.5-inch meatballs (approximately 32 meatballs) and place them on the baking sheets.
- Bake meatballs in the preheated oven for 20 minutes, or until cooked through and slightly browned.
- While the meatballs bake, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.2 tbsp olive oil, 1/2 cluster garlic
- Stir in marinara sauce and dried basil (if using). Simmer on low heat for 5-10 minutes.24 oz marinara sauce, 1/2 tbsp dried basil
- While the sauce simmers, cook the spaghetti according to package instructions. Drain and toss with olive oil to prevent sticking.8 oz spaghetti or pasta of choice, 1 tbsp olive oil
- Once the meatballs are baked, transfer them to the skillet with the marinara sauce. Toss gently to coat the meatballs in the sauce.
- Divide the pasta into meal prep containers or plates. Top with the sauced meatballs and garnish with parsley if desired.1/4 cup chopped fresh parsley
Nutrition
Discover the Ultimate Italian Garlic Parmesan Meatballs Recipe Craving comfort food with a touch of elegance? These Italian Garlic Parmesan Meatballs are the perfect solution! Juicy, flavor-packed meatballs seasoned with Italian herbs, fresh garlic, and Parmesan cheese, simmered to perfection in a rich marinara sauce. Whether you’re prepping for the week or serving a crowd, this recipe delivers big on flavor and macros. Pair with pasta, zucchini noodles, or enjoy on their own for a hearty, satisfying meal.
Why You’ll Love This Recipe This dish brings together the classic flavors of Italian cuisine with a high-protein twist, making it perfect for meal preppers and food lovers alike. With over 50g of protein per serving and wholesome ingredients, these meatballs are both indulgent and nutritious. Ready in under an hour, they’re also an excellent option for busy weeknights or impressing dinner guests.
Meal Prep and Storage Tips These Italian Garlic Parmesan Meatballs are meal prep champions. Store them in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through for a quick, satisfying meal.