Garlic Parmesan Baked Meatballs

Making batches of meatballs is such a time saver and so versatile that your possibilities are endless. But they have to be garlicky. I like to bake them so I use less oil and so that I can make my sauce or other fixings to make them into sub sandwiches, a big mixed greens and vegetable salad or for appetizers with dill onion dip at the same time they’re cooking. See “the flex” noted within the recipe to see how you can make this vegan as well. 

My 3 big time saving tips is:

1. Throw in some gloves and dump everything in a bowl to really get in there to mix all of the ingredients evenly. 

2. Line your baking pan with foil or parchment paper for easy clean up and crisp outsides of your meatballs.  

3.  Use a tablespoon sized scooper for perfect sizes that will cook uniformly and you don’t have to do all of that rolling then one by one. 


  • 1 Lb grass fed hormone free Lean Ground Beef or Chicken or Turkey or Lamb (The Flex - use impossible ground sausage or beyond meat Italian sausage) 
  • 1/2 Cup Vegan Parmesan Cheese by Follow Your Heart + extra for Garnish
  • 1 Egg or (The Flex - use equivalent of vegan egg by JustEgg) 
  • 2 Tbsp Fresh Italian Parsley, chopped fine
  • 3 Tbsp Italian Seasoned Bread Crumbs
  • 3 Tbsp salt free Garlic All Purpose spice blend
  • 2 Tbsp salt free Garlic Pepper Herb spice blend
  • 2 Tbsp salt free Fennel Garlic spice blend
  • Salt & Pepper to taste
  • Olive oil 

Preheat oven to 350 degrees. Line baking sheet and lightly brush foil or parchment with olive oil. 

Except for salt and pepper, mix up all other ingredients until nice and evenly distributed.

Then scoop up your meatball mixture using the scooper and gently add to lined baking sheet. 

Line all meatballs onto your greased baking sheet, with just a bit of space between them so they are not touching. Add a little salt and pepper on top of meatballs. Bake for 20 minutes.


Remove and let cool for a few minutes, but not too long! Garnish with more fresh chopped parsley and parmesan. 

These can easily be frozen on a backing sheet and then once frozen, add to a freezer safe container or baggie for up to a month. 



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