Italian Garlic Parmesan Meatballs
Let’s go ahead and address the elephant in the room—this is, in fact, the fifth meatball recipe on the blog. And yes, I’ve personally consumed 8.5 pounds of meatballs over the last two months. But do I regret it? Absolutely not. Not when it leads to masterpieces like these Italian Garlic Parmesan Meatballs. We’re talking juicy, cheesy, herby balls of glory, seared to perfection and absolutely drenched in marinara. Serve ’em over a twirl of pasta and you’ve got yourself a meatball moment for the history books.
These aren’t just good—they’re macro miracles. With 69g of protein per serving (nice), they’re the kind of meal prep that feels like a cheat meal but fuels you like a champ. Parmesan in the mix? Check. Garlic for days? Absolutely. A crispy golden crust on the outside with a tender, flavorful center? Oh, you know it. Whether you’re chasing PRs or just trying to not skip lunch, this recipe delivers big time. And yes, it reheats like a dream.
So get that oven preheating, because it’s time to join the meatball revolution. Italian Garlic Parmesan Meatballs are here, and they are unapologetically awesome. And if you think I’m slowing down on this meatball content, think again—I’m just getting warmed up. Load up a bowl, crank up the music, and let’s ride this meatball wave all the way to macro heaven.
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
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❤️ Why You’ll Love This Italian Garlic Parmesan Meatball Recipe
Let’s be real—these Italian Garlic Parmesan Meatballs are the kind of comfort food you actually look forward to pulling from the fridge. Each meatball is a savory, cheesy, garlic-loaded powerhouse coated in rich marinara and served with perfectly tender spaghetti.
With 69g of protein, this isn’t your average spaghetti and meatballs. It’s classic Italian flavor meets anabolic energy—built for meal prep but elegant enough to serve at Sunday dinner.
The parmesan crust adds umami. The garlic hits just right. And with every container, you’ve got macro-friendly fuel that doesn’t skimp on satisfaction.
🔄 Ingredient Substitutions & Customizations
Dial it in to match your preferences or pantry:
💥 Make It Leaner
Swap in ground turkey or chicken for a lighter but equally flavorful version.
💥 Lower the Carbs
Use zucchini noodles, spaghetti squash, or even shirataki noodles to slash carbs while keeping volume.
💥 Boost the Richness
Add a splash of heavy cream or a dollop of ricotta to the sauce for extra silkiness.
💥 Bring the Heat
Add red pepper flakes, a swirl of Calabrian chili paste, or spicy Italian sausage.
💥 Cheese It Up
Top with fresh mozzarella pearls or broil with extra grated parm for a golden finish.
🔥 Expert Tips for Perfect Garlic Parmesan Meatballs
Here’s how to nail texture, flavor, and reheating:
🔥 Handle Gently
Don’t overmix your meatball mixture—gentle folding keeps them tender instead of tough.
🔥 Bake, Then Broil
Roast them through, then hit them with a quick broil for 1–2 minutes to crisp up the outside.
🔥 Simmer in Sauce
Toss the baked meatballs into warm marinara and let them simmer—they’ll absorb that flavor and stay juicy.
🔥 Oil the Pasta
After draining, toss your noodles in a bit of olive oil to keep them from sticking while portioning.
🍽️ Serving Suggestions & Storage Tips
Here’s how to prep like a pro and keep things delicious all week:
🥡 Storage
Store in airtight containers for up to 4 days in the fridge. You can also freeze the meatballs and sauce together for longer-term storage.
🔥 Reheating
Microwave in 90-second intervals, stirring in between. Add a splash of water or sauce if needed to loosen it up.
🍽️ Serve With
- Side salad with Italian vinaigrette
- Garlic bread or sourdough toast
- Roasted green beans or zucchini
🧀 Garnish Ideas
- Fresh basil or parsley
- Shaved Parmesan or Romano cheese
- Drizzle of olive oil or balsamic glaze
❓ FAQs
Can I use jarred marinara sauce?
Absolutely. Just go with a lower-sugar, high-quality brand—or make your own if you’re feeling fancy.
Can I meal prep this with a different carb?
Yep! Try penne, rigatoni, rice, or even mashed potatoes—whatever you’ve got works with these meatballs.
Can I freeze these?
Definitely. Let everything cool, then freeze the meatballs and sauce in airtight containers. Defrost overnight in the fridge and reheat as needed.
Can I make them ahead and cook later?
Yes—roll the meatballs ahead of time, refrigerate, and bake fresh the next day. Just bring them to room temp first.
Is this too rich for cutting?
Not if you track it. You’re getting clean protein, healthy fats, and manageable carbs. And if needed, just scale portion size or swap noodles for a lighter base.
🍲 More Beef Meal Prep Recipes Worth Your Fork
Get your protein in without the boring routine—check out these other high-protein beef meal prep ideas: