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Recipe for Homemade Meatballs with Parmesan

  • Author: Mavis Butterfield



1 lb. 93% lean ground beef
1 cup dried bread crumbs
3/4 cup diced yellow onion
1/2 cup milk
1 large egg beaten
1/4 cup fresh parsley leaves, minced
3/4 tsp. salt
1 tsp. garlic powder
1/2 tsp. ground black pepper
1/4 cup Parmesan cheese, grated


Preheat oven to 350F

In a large bowl, add the beef, bread crumbs, onion, milk, egg, parsley, salt, garlic powder, ground pepper and cheese. Gently mix the ingredients together by hand until well combined.

Using a 3 tablespoon cookie scoop, scoop the meatball mixture out of the bowl and round the meat into uniform sized meatballs. Place the meatballs on a lined 9 x 13 pan {the HH likes to use foil} and bake the meatballs for about 50 minutes, or until an instant-read thermometer inserted into center registers 160°F. Turn the meatballs at the 30 and 40 minute mark to prevent excessive browning on one side.

Let the meatballs rest for about 5 minutes before adding sauce and serving. Extras, if there are any can be popped in the freezer to use at a later date. This recipe make 9 – 10 good sized meatballs.