Oven baked meatballs are by far the easiest way to cook meatballs. Not only can you cook a lot all at the same time, you can also ensure that they are all cooked evenly throughout and that all of the meatballs are cooked the same. It is also nice that you do not need to hover over the skillet, flipping the meatballs. Instead, while they are baking in the oven, you can work on other parts of the meal.
For years I used to cook them in a skillet and, while using a skillet is a perfectly fine way to cook meatballs, once I learned how to bake them in the oven, I never turned back.
Mix all the ingredients together in a bowl.
Knead the meat mixture so that everything is evenly mixed together.
Roll the meat mixture into 1 1/2 inch meatballs and place on a baking sheet lined with parchment paper. I love parchment paper because it ensures that the meatballs do not stick to the baking sheet and it also makes clean up easier.
Bake in a 400F oven until cooked through, about 20-24 minutes. The meatballs should all be evenly cooked and nicely browned on the outside.
Once done, they can be used in spaghetti sauce and topped on noodles, tossed with honey garlic sauce and served as an appetizer. I also love these in a meatball sub with marinara sauce and mozzarella cheese!
We love meatballs and use them in a lot of different recipes. Baking the meatballs in the oven works for pretty much every recipe that uses cooked meatballs. Once they are baked, they can be added to the dish.
Recipes with Meatballs!
I also love cooking meatballs in our smoker and here are a bunch of meatball recipes prepared for grilling or smoking.
How to Bake Meatballs in the Oven
Cooking meatballs has never been easier than baking them in the oven. A simple recipe for meatballs that can be used in spaghetti sauce, with honey garlic sauce, for swedish meatballs and more!
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 39 minutes minutes
Servings: 28 meatballs
Ingredients
- 2 pounds ground beef
- 1/2 cup parmesan cheese
- 1/3 cup milk
- 2 eggs
- 3/4 cup bread crumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
Preheat oven to 400F.
In a lage bowl, mix all the ingredients together. Knead the mixture with your hands until thoroughly combined.
Roll into 1 1/2 inch meatballs and place on a baking sheet lined with parchment paper.
Bake in the oven at 400F until cooked through, about 20-24 minutes.
Nutrition
Per serving:
Calories: 69kcalCarbohydrates: 2gProtein: 8gFat: 3gSaturated Fat: 1gCholesterol: 33mgSodium: 160mgFiber: 1gSugar: 1g
Nutrition Disclaimer
Course: Main Course
Cuisine: Italian
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FAQs
After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.
What temperature should meatballs be cooked at? ›
Use an instant read thermometer to confirm meatballs are fully cooked. (160° F internal temperature)
Should you cover meatballs when you bake them? ›
Covering them with foil can help when reheating, but you will still want to remove it during the last few minutes of cook time in the oven. How do you keep meatballs moist when baking? The key is in the preparation! Make sure to handle the meat mixture as little as possible and mix the ingredients just until combined.
Is it better to cook meatballs in the oven or stove? ›
Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.
How do you keep meatballs round when baking? ›
Shake your meatballs
Shake the meatballs in the pan as they cook too, don't flip them. This will give you that lovely round meatball shape with a crispy, browned exterior. Alternatively, bake your meatballs in the oven for 15-20 minutes, depending on their size.
Is it OK if meatballs are a little pink? ›
To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color.
Why do you chill meatballs before baking? ›
Tip: Whether you're baking, broiling, pan-searing or adding meatballs directly to simmering liquid, always chill meatballs before cooking so that they hold their shape better and don't fall apart. This is especially important when working with pork, turkey and chicken, which are very wet when ground.
What not to do when making meatballs? ›
5 Mistakes to Avoid When Making Meatballs
- Not seasoning the meat.
- Not adding any moisture to the meat.
- Over-mixing the meat.
- Not shaping the meatballs correctly.
- Not forming evenly-sized meatballs.
Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.
Is it better to cook meatballs in sauce? ›
Letting your meatballs cook on the stove in a simmering sauce is the way to go. You'll end up with the most tender meatballs because as they simmer they soak up so much of that tomato sauce.
For 1-2 inches of beef, pork, or turkey meatballs without any pre-cooking, use these guidelines for your wall oven:
- 350°F wall oven:
- 8–14 minutes for 1-inch meatballs.
- 14–18 minutes for 2-inch meatballs.
- 400°F wall oven:
- 6–10 minutes for 1-inch meatballs.
- 10–14 minutes for 2-inch meatballs.
- 425°F wall oven:
Why are my homemade meatballs tough or dry? - Quora. It could be because you use too much breadcrumb. Instead of using dry crumbs, try to soak stale bread in milk and then squeeze. Dry breadcrumb absorbs the juices of your meatballs, milk-soaked bread on the other hands adds juice.
Do meatballs get more tender the longer they cook? ›
Tenderizing the Meat:
As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.
What temperature do you heat meatballs? ›
If you don't plan to serve the meatballs with sauce or gravy, reheat them in the oven at 300°F. Place the meatballs in a single layer on a baking sheet or in a baking dish, then cover them with foil to prevent drying, and heat until warmed through.
