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Tender garlic Parmesan Italian meatballs recipe served on plate with parsley garnish.
Sonia Khan

Garlic Parmesan Italian Meatballs (Juicy, Cheesy & Easy Dinner Recipe)

These juicy, cheesy Garlic Permesan Italian meatballs are bursting with garlic and Parmesan flavor. Perfect for a cozy dinner or family meal, they can be baked, pan-fried, or air-fried. Serve over pasta, in subs, or with roasted vegetables for a versatile and delicious dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, lunch, Main Course
Cuisine: Italian, Italian-inspired
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450g ground beef or beef + pork mix - juicy base
  • ½ cup 50g breadcrumbs - soak in ¼ cup milk
  • ¼ cup 60ml milk - adds moisture
  • 1 large egg - binds mixture
  • ¼ cup 25g freshly grated Parmesan cheese - rich cheesy flavor
  • 3 cloves garlic minced - classic Italian aroma
  • 2 tbsp fresh parsley chopped - freshness and color
  • 1 tsp dried oregano - Italian herb flavor
  • Salt & black pepper to taste - enhances all flavors
  • 2 tbsp olive oil - for cooking
  • Optional: Mozzarella cubes for stuffed meatballs

Equipment

  • Cutting board and knife
  • mixing bowls
  • Wooden spoon or spatula
  • baking sheet or skillet
  • Parchment paper
  • optional meat thermometer

Method
 

  1. Prepare the mixture: In a large bowl, combine ground meat, soaked breadcrumbs, egg, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix gently until combined. Optional: splash of red wine.
  2. Shape meatballs: Scoop ~2 tbsp per meatball, roll gently, optionally stuff with mozzarella.
  3. Baking: 400°F / 200°C, 18-20 min on a parchment-lined sheet, broil 1–2 min for golden tops.
  4. Pan-frying: Medium heat, cook 5-6 min per side, cover 5 min.
  5. Air-fryer: 375°F / 190°C, 12-15 min, shake halfway.
  6. Serve: With pasta, subs, or veggies. Garnish with parsley and extra Parmesan.

Notes

  • Avoid overmixing for tender meatballs.
  • Make-ahead: store shaped or cooked meatballs in fridge (up to 4 days) or freezer (3 months).
  • Reheat: oven, microwave, or air-fryer with splash of sauce for moisture.