Kittencal's Famous Parmesan Meatballs

Prep Time
Cook Time
Ready In

"Plan ahead the beef mixture needs to be chilled for at least 8-24 hours before shaping and cooking, or you may shape into meatballs and then refrigerate which ever works the best for you, I would suggest to double up leaving the garlic amount the same (6 medium cloves) cause these are really good, 1 1/2 pounds should give you about 15-17 meatballs depending on the size you shape them"

Original is 16 servings
151.4 Calories. More Nutrition

Recipes That Could Use Some Meatballs:

Million Dollar Spaghetti
Mexican Spaghetti
rape Jelly Meatballs

Step by Step Method

Step 1

In a bowl mix all ingredients adding in a little more bread crumbs if needed to hold together; cover and refrigerate for at least 6 hours or 24 hours.

Step 2

Shape into about 1 1/2 to 2-inch balls or whatever size you like.

Step 3

Add to simmering sauce or bake at 350 degrees F for about 25 minutes (cooking time will vary depending on the size of the meatballs -- if you are dropping into simmering sauce do not stir for at least 20 minutes or you may run the risk of the meatballs falling apart.

Step 4

Note; for spicy meatballs add in some crushed chili flakes.

Nutritional Facts
Serving Size: 1 (61.1 g), Calories 151.4, Total Fat - 9.6 g, Saturated Fat - 3.5 g, Cholesterol - 68.3 mg, Sodium - 240.4 mg, Total Carbohydrate - 2.2 g, Dietary Fiber - 0.2 g, Sugars - 0.5 g, Protein - 13.4 g, Calcium - 54.6 mg, Iron - 1.3 mg, Vitamin C - 0.7 mg, Thiamin - 0.1 mg.


No special items needed.

40 Reviews


Holy smokes, these were the MOST TENDER meatballs I've ever made! I followed as directed except I used all ground beef (no ground pork). I used the bread soaked in milk option instead of breadcrumbs. And I baked first, then dropped into tomato sauce to simmer all day. No leftovers, happy kiddos, and full bellies. I literally couldn't have asked for more.


review by:
(30 Jan 2023)


We’ve been craving meatballs and I’m so glad to have picked these to make for my family. Fully enjoyable and the perfect balance of flavor. I did however add some dried and fresh basil, due to having some on hand. Made a fresh batch of homemade sauce to simmer these into, providing that perfect Italian meal. I did brown them them in olive oil before adding them to the sauce. I’m just sorry I couldn’t take a better picture, seeing I snagged a chance to take a pic while there was still a last few meatballs left. Thank you, Kittencal, for sharing! Made it for PickMe tag game.


review by:
(18 Oct 2020)


I used 2 1/2 lbs of ground beef and adjusted the ingredients accordingly. The sauce was so full of flavor and tender as could be. Great with thin spaghetti, Italian bread, and salad.


review by:
(6 Jul 2020)


I made these to have with your sauce for Easter Sunday. These meatballs are so delicious, and I suspect that by Sunday they will have melded with the flavors of the sauce to make them even better. I look forward to this meal!


review by:
(11 Apr 2020)


Made these meatballs on the recommendation of Giada DiLaurentis to add to her marinara sauce. Delicious. So..... I made a batch of sauce and meatballs and vacuumed sealed in dinner-size portions for my son and his wife who are expecting their first baby next week. Thought they could use for quick meals during the first stressful weeks of parenthood!!


review by:
(2 Feb 2019)


I made these for my buffet table for the holidays and they were delicious! Such flavorful meatballs, not to mention how tender and moist they were. I won't be looking any further for a better recipe. These are the BEST!


review by:
(28 Dec 2018)

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