Best Italian Oven Baked Meatballs Recipe + Video (2024)

FAQs

Is it better to bake meatballs in the oven or pan? ›

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 Long to Bake Meatballs? 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.

Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.

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.

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.

A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit. Every oven is different so the cooking time will not be the same for everyone. You will know the meatballs are ready when the internal temperature of the meatballs is 165 degrees.

When meatballs are tough, it's often because they've been overworked. Start by thoroughly mixing all of the ingredients except for the ground meat. Once you add the meat, you want to work it only just enough so the ingredients are evenly distributed.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

The Key to Tender Meatballs

Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.

Transfer the meat to a zip-top bag, stainless steel or glass bowl, or other non-reactive container, and refrigerate for 3 hours or up to overnight. Remove the meat from the container and briefly rinse the meat in plain water to strip off the baking soda solution (or as much of it as possible). Cook as desired.

What temperature should meatballs be when cooked? ›

Turn each meatball upside down and bake an additional 10-15 minutes. Use an instant read thermometer to confirm meatballs are fully cooked. (160° F internal temperature)

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.

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.