Parmesan Meatballs

I ordinarily use a very simple recipe when I make meatballs. In fact, I actually use the same recipe for meatballs that I use for my meatloaf. It just makes it easier when I’m working with a bunch of ground beef at a time for a batch cooking session. I usually start with 5 pounds of ground beef and make a traditional meatloaf or meatloaf cups and then I turn the rest of the mixture into meatballs.

But sometimes, I want our meatballs to be a little different so that they can stand on their own. If I want to add something special to a spaghetti dinner or make a yummy batch of meatball marina subs (recipe coming tomorrow), I’ll whip up a batch of these Parmesan Meatballs. The Parmesan cheese adds a little extra flavor and bite to the meatballs, not to mention the ooey goodness of melted cheese in every bite.

Parmesan Meatballs

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Main Course
Keyword: Meatballs


  • 1 1/2 lbs ground beef
  • 1 cup bread crumbs
  • 1 cup shredded or grated Parmesan cheese
  • 1 egg
  • 2 tbsp finely minced onion
  • 2 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp crushed red pepper flakes


  • Add all ingredients to a bowl and mix together until well combined. (I usually use my hands for this, but I love Amy’s idea of using a potato masher too.)
  • Roll into evenly sized balls. I tend to make these bigger than ordinary meatballs just because I consider them something special and I like to make sure they stand out!
  • Place on a baking pan or in a casserole dish and bake at 375 degrees for 25-30 minutes, until fully cooked.


These meatballs make a killer meatball sub! I can’t wait to share that yummy recipe with you tomorrow.
Until then, what are your favorite ways to serve meatballs?