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Learn how to bake meatballs, an easy way to get dinner on the table without oil splattering all over your stove. They are easy to make ahead and freeze, too.
Table of Contents
Tutorial notes
- Meatballs: This oven method works for any kind of meat-based meatball that you want to make from scratch: turkey meatballs, Italian meatballs, Swedish meatballs (a combination of beef, pork, and/or veal), chicken meatballs, or appetizer meatballs. Avoid super-lean options like fat-free turkey breast.
- Frying: If you prefer to pan-fry your meatballs, in a large skillet over medium heat, heat 2 tbsps olive oil. Add meatballs and cook, turning occasionally until brown on all sides and internal temperature reaches 165 degrees, about 15 to 20 minutes. Drain on paper towels.
- Yield: This recipe makes about 24 meatballs, or 8 servings (3 meatballs each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The meatballs can be made up to 3 days in advance. Store covered in the refrigerator.
- Freezer: Scoop, bake, cool, and line the meatballs in a single layer on a baking sheet. Place in the freezer for 1 hour, or until solid. Transfer to a freezer-safe container, label, date, and keep for up to one month. To reheat, place on a baking sheet, cover with foil, and bake in a 300-degree oven for 15 minutes, or until heated through.
Step-by-step instructions
- Adjust two oven racks to the middle position and preheat the oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet. In a large bowl, mash together egg, cream, and bread until a smooth paste forms. Add ground meat, onion, parsley, oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Using a strong rubber spatula or your hands, mix well. Working with 1 heaping tablespoon at a time, roll the meat mixture into 1-inch balls and place on a baking sheet (you should have about 24 meatballs). Place formed meatballs onto the wire rack over baking sheet about 2 inches apart.
- Brush with olive oil if desired and bake until browned and crispy, about 15-20 minutes, or until an internal thermometer reads 165 degrees for 15 seconds.
Spaghetti and Meatballs
This classic Spaghetti and Meatballs recipe is a hearty and comforting family dinner idea. One bite of this Italian-American dinner recipe will transport you to a Midwestern red sauce restaurant.
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How to Bake Meatballs
Learn how to bake meatballs, an easy way to get dinner on the table without oil splattering all over your stove. They are easy to make ahead and freeze, too.
Ingredients
- 1 egg
- 1/4 cup heavy cream
- 1 slice white sandwich bread (see note 1)
- 1 pound ground beef chicken, turkey, pork, or a combination (see note 2)
- 1 medium onion finely chopped (about 1 cup, see note 3)
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon dried oregano or basil
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- Adjust two oven racks to the middle position and preheat the oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.
- In a large bowl, mash together egg, cream, and bread until a smooth paste forms. Add ground meat, onion, parsley, oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Using a strong rubber spatula or your hands, mix well. Working with 1 heaping tablespoon at a time, roll the meat mixture into 1-inch balls and place on a baking sheet (you should have about 24 meatballs).
- Place formed meatballs onto the baking sheet about 2 inches apart. Brush with olive oil if desired and bake until browned and crispy, about 15-20 minutes, or until an internal thermometer reads 165 degrees for 15 seconds.
Recipe Video
Notes
- Meatballs: This oven method works for any kind of meat-based meatball that you want to make from scratch: turkey meatballs, Italian meatballs, Swedish meatballs (a combination of beef, pork, and/or veal), chicken meatballs, or appetizer meatballs. Avoid super-lean options like fat-free turkey breast.
- Frying: If you prefer to pan-fry your meatballs, in a large skillet over medium heat, heat 2 tbsps olive oil. Add meatballs and cook, turning occasionally until brown on all sides and internal temperature reaches 165 degrees, about 15 to 20 minutes. Drain on paper towels.
- Yield: This recipe makes about 24 meatballs, or 8 servings (3 meatballs each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The meatballs can be made up to 3 days in advance. Store covered in the refrigerator.
- Freezer: Scoop, bake, cool, and line the meatballs in a single layer on a baking sheet. Place in the freezer for 1 hour, or until solid. Transfer to a freezer-safe container, label, date, and keep for up to one month. To reheat, place on a baking sheet, cover with foil, and bake in a 300-degree oven for 15 minutes, or until heated through.
Nutrition
Serving: 3meatballsCalories: 235kcalCarbohydrates: 3gProtein: 12gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 73mgSodium: 406mgPotassium: 198mgFiber: 1gSugar: 1gVitamin A: 208IUVitamin C: 2mgCalcium: 69mgIron: 1mg
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Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
