Seasoned with fresh garlic, Parmesan cheese, and parsley, these healthy beef meatballs have a rich, savory flavor that works well with a wide range of sauces and dips! Plus, each serving is packed with 29 g protein and ready in less than 30 minutes, making them perfect for a quick yet nutritious dinner on those busy weeknights. Serve them over pasta or rice bowls, on sandwiches, and more!
Table of Contents
Easy & Healthy Beef Meatball Recipe
Making meatballs is surprisingly easy as long as you get just the right proportions of meat, bread crumbs, and moisture. After making many, many batches of meatballs, these healthy beef meatballs are one recipe we always come back to. They’re made with lean ground beef and just enough stock and bread crumbs to get the perfect texture.
The hearty beef flavor is the most prominent, but you also get a freshness from the parsley and a subtle salty, umami flavor from the Parmesan cheese and spices. They’re juicy and tender yet neutral enough to enjoy with any meal — the best meatball recipe!
Why You’ll Love These Healthy Homemade Meatballs
- Formulated by a Registered Dietitian to be a leaner option, while still containing lots of flavor
- Versatile entree that works well with a range of sides and sauces
- Naturally low in sodium
- Extremely convenient for meal prep
- Family-friendly flavors even kids will love
- Requires super simple ingredients you likely have on hand
Ingredient Notes
- Lean ground beef: I recommend choosing a lower fat ground beef to help reduce the overall calories and prevent the meatballs from becoming too greasy.
- Breadcrumbs: Whole wheat or regular bread crumbs work, but I usually choose whole wheat for extra fiber.
- Reduced sodium beef broth: This adds just enough moisture and a little flavor. Chicken broth works great, too.
- Egg: Helps bind the ingredients together.
- Fresh parsley: If you don’t have fresh, you can use dried parsley instead.
- Parmesan cheese: Freshly grated Parmesan melts the best.
- Fresh garlic: Fresh is best, but you can use garlic powder in a pinch.
- Salt & black pepper
Step-by-Step Instructions
- In a large bowl, combine the breadcrumbs, broth, egg, parsley, parmesan, salt and mix well to combine.
- Add the ground meat and use a fork to fully combine everything until well blended, being careful to not overmix.
- Form the mixture into 1-inch meatballs.
To make in air fryer:
- Preheat the air fryer to 400° F.
- Place the meatballs in the air fryer with space in between (you might need to work in batches) and cook 8-10 minutes, until fully cooked through.
To make on stove top:
- Heat a large, deep skillet over medium-low heat and add 1 teaspoon of olive oil to lightly coat the surface. Arrange the meatballs in a single layer, partially covering the pan.
- Let them cook without stirring for about 5-6 minutes, until the bottoms are nicely browned. Then, use tongs to flip the meatballs, browning them on all sides for another 5-6 minutes. Adjust the heat as necessary to prevent burning.
To make in oven:
- Preheat oven to 400 degrees F. Place meatballs on a parchment paper-lined baking sheet. Bake for 20-24 minutes.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- If the meatball mixture feels a bit dry, add in another tablespoon or so of broth.
- Don’t over mix the meat mixture or it may result in tough meatballs.
- If you’re not sure how to tell when beef is done, use a meat thermometer. The internal temperature should reach 165F.
- For easy shaping, use a cookie scoop. So handy!
Recipe FAQs
Yes! This is the best way to have meatballs for another meal later on and it takes about the same amount of time to prepare a double batch. Just shape the meatballs like normal, then place the raw meatballs on a sheet pan lined with parchment paper. Freeze solid, then transfer the frozen meatballs to a freezer bag or container. Thaw them on a flat surface in the fridge overnight (to avoid misshaping), then cook like normal.
Like anything, it’s all about balance and your health priorities. This healthy meatball recipe is formulated to be high in protein, lower in fat and calories, and lower in sodium. This makes it easier to fit these meatballs into your daily macros. Making little changes, like choosing whole wheat bread crumbs over regular ones, adds extra fiber to keep you full while supporting your digestion, too.
For the most tender meatballs, most people swear by fattier meat, like 80/20 ground beef. The extra fat does add moisture and lock in flavor, but it also increases the calories quite dramatically. I find that you can get a great texture and flavor using lean ground beef (90/10 or leaner) by pairing it with the right add-ins.
Storage Guidelines
To refrigerate: Store any leftover cooked meatballs in an airtight container in the fridge for 3-4 days.
To freeze: For longer storage, freeze leftovers for up to 3 months. You can also freeze raw meatballs following the instructions above!
To reheat: Microwaving the meatballs for 2-3 minutes is the fastest, but I also like to warm them in a covered skillet over medium low heat with just a splash of stock or water. The liquid will add moisture to ensure the meatballs are nice and tender.
Serving Suggestions
These healthy meatballs are incredibly versatile and can be used in so many ways! Here are some ideas:
- Serve with marinara sauce or this low sodium spaghetti sauce over pasta or zucchini noodles
- Make rice bowls with steamed veggies and teriyaki sauce (brown rice or cauliflower rice are great!)
- Simmer in tomato sauce to make a meatball sub with melted cheese
- Serve alongside healthy roasted potatoes or over these Greek yogurt mashed potatoes and an extra vegetable on the side
- Simmer in sour cream mushroom gravy for a fun twist on beef stroganoff
Recipe Variations
- Change the protein: This easy meatball recipe is formulated for ground beef, but you can easily use another lean protein instead, like ground turkey or ground pork. For a more nuanced flavor, mix two different proteins, like ground sausage and ground beef.
- Adjust the seasonings: Garlic, parsley, and parmesan are just one of many options. Tweak the seasonings to fit the flavor profile of your sides.
- Change the size: I often like to make mini meatballs, especially for kids. Then they’re the perfect size for sprinkling into your meal prep containers, adding to soups, and more.
More Meatball Recipes
- Basil Chicken Meatballs
- Asian Beef Meatballs
- Chicken Quinoa Meatballs
- Mini Chicken Meatball Soup
- Cranberry Chicken Meatballs
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Beef Meatballs {High Protein}
Ingredients
- 1/4 cup whole wheat or regular breadcrumbs
- 3-4 tablespoons reduced sodium chicken or beef broth
- 1 large egg
- 1/4 cup finely chopped fresh parsley
- 1/4 cup freshly grated parmesan cheese
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound lean ground beef
Instructions
- In a large bowl, combine the breadcrumbs, broth, egg, parsley, parmesan, salt and pepper; mix well to combine.
- Add the ground meat and use a fork or your hands to fully combine everything until well blended, being careful to not overmix.
- Form the mixture into 1-inch meatballs.
To make on stove top:
- Heat a large, deep skillet over medium-low heat and add 1 teaspoon of oil to lightly coat the surface. Arrange the meatballs in a single layer, partially covering the pan. Let them cook without stirring for about 5-6 minutes, until the bottoms are nicely browned. Then, use tongs to flip the meatballs, browning them on all sides for another 5-6 minutes. Adjust the heat as necessary to prevent burning.
To make in the air fryer:
- Preheat the air fryer to 400° F.
- Place the meatballs in the air fryer with space in between (you might need to work in batches) and cook 8-10 minutes, until fully cooked through.
To make in the oven:
- Preheat oven to 400 degrees F. Place meatballs on a parchment paper-lined baking sheet. Bake for 20-24 minutes.
Notes
- This recipe make about 30 small meatballs. The nutritional information is based on about a serving size of 7 meatballs.
- If the meatball mixture feels a bit dry, add in another tablespoon or so of broth.
- If you’re not sure how to tell when beef is done, use a meat thermometer. The internal temperature should reach 165F.
- Don’t over mix the meat mixture or it may result in tough meatballs.
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