Best Italian Oven Baked Meatballs Recipe + Video (2024)

FAQs

Is it better to bake meatballs at 350 or 400 in the oven? ›

Massage your meat

Get your hands into your mixing bowl and combine the ingredients for your meatballs using your fingers. The heat from your hands will help release the proteins in the meat which will in turn help the mixture stick together when it cooks. Don't overmix, just a few minutes will do.

Overcrowding can prevent the meat from browning properly, so it's best to work in smaller batches rather than trying to squeeze them all into the pan at one time. Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior.

Italian-style meatballs often include additional ingredients such as milk, olive oil, ground pork, fresh parsley, red pepper flakes, Italian herb seasoning, and sometimes a combination of ground beef, veal, and pork [2].

No messing with getting them browned all around or flipping without the meatballs losing their shape – baking meatballs is SO easy!

Get a large baking sheet and line it with parchment paper or aluminum foil. For the best results, if you use aluminum foil, spread some olive oil on it so the meatballs don't stick while they cook. In a single layer, place the meatballs on the sheet pan giving them plenty of space.

Start with just a few meatballs in the pan, and if they fall apart, adjust the mix before doing more by either adding some breadcrumbs (to soak up extra liquid) or adding some more egg. (It doesn't have to be a whole egg; lightly scramble an egg in a bowl and then you can decide how much to pour in.)

Milk: Milk adds moisture, ensuring the meatballs don't dry out during the cooking process. Onion: An onion lends bold flavor. Meat: You'll need a pound of ground beef and a pound of ground pork. Egg: An egg adds moisture and helps bind the meatballs together.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender 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.

When to add sauce to meatballs? ›

Brown them first, then let them finish cooking in the marinara sauce. This results in a nice texture on the outside of the meatball but keeps it juicy and tender on the inside.

Some people like to drop the raw meatballs directly in a pot of Italian tomato sauce and let them simmer. Some people like to cook the meatballs in the oven first and then put the browned meatballs in the tomato sauce.

Although meatballs cooked in tomato sauce and served with pasta is likely what most Americans first imagine when they think of them, this meatball preparation is virtually nonexistent in Italy. In most regions, meatballs are just fried and eaten as is—enjoyed as a snack or served as a second course without any sauce.

Bake until browned with crispy edges, about 15 to 20 minutes (an instant-read thermometer should read 165 degrees for 15 seconds). Brush with or serve with your favorite sauce if desired.

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

For all sizes of Cooked Perfect^® Meatballs, preheat oven to 350° F. Place frozen meatballs in a single layer on a baking tray. Heat for 15 to 25 minutes or until hot.

Use an instant read thermometer to confirm meatballs are fully cooked. (160° F internal temperature)