Bake meatballs at 425°F for 15–18 minutes, or until they reach 165°F internal temperature. For medium (1½–2 inch) meatballs, this temperature creates a golden brown exterior and juicy center without drying them out.
If you’re wondering whether 350, 375, or 400 is better, I tested them all. 425°F consistently gave the best texture.
Why 425°F Is the Best Temperature
Higher heat:
- Creates a browned exterior quickly
- Locks in moisture
- Prevents the inside from overcooking
- Reduces total bake time
Lower temps like 350°F technically work, but they take longer, and longer cook time = higher chance of dry meatballs.
For weeknight dinners and meal prep, 425°F wins every time.
I love to use them during the week in Italian meatball soup, with gluten-free pizza, or on top of Instant Pot spaghetti.
Oven Timing Chart by Meatball Size
The size of the meatball matters more for cook time than people realize!
At 425°F:
- 1-inch meatballs → 12–14 minutes
- 1½-inch meatballs → 14–16 minutes
- 2-inch meatballs → 16–20 minutes
Always check for 165°F internal temperature using an instant-read thermometer.
If baking at 400°F, add 2–3 extra minutes.
If baking at 375°F, add 4–5 minutes.
Love meatballs? Try Greek chicken meatballs or buffalo chicken meatballs.
How to Bake Meatballs in the Oven
Step 1: Make a panade: Soak breadcrumbs in milk 5–10 minutes. This keeps meatballs tender (non-negotiable).
Step 2: Mix gently: Combine meat, seasonings, cheese, and aromatics. Over mixing = tough meatballs.
Step 3: Shape evenly: 1½–2 inches is ideal for even cooking. I use a medium cookie scoop.
Step 4: Bake on top rack at 425°F for 15-18 minutes. Check the internal temp and pull them at 165 or just before.
Why Meatballs Turn Out Dry (And How to Prevent It)
Most dry meatballs happen because of:
- Skipping the panade (my top trick for all my meatballs, like these Korean meatballs)
- Over mixing
- Baking too long
- Using very lean meat without moisture
The breadcrumb + milk mixture prevents the proteins from tightening too aggressively. It’s the difference between dense and tender.
If using lean turkey or chicken, don’t skip the milk and cheese, that added fat helps keep things juicy.
350 vs 400 vs 425 for Meatballs
- 350°F: Works, but longer cook time = higher risk of dryness.
- 400°F: Good option, bake 16-20 minutes depending on size.
- 425°F: Best browning + juiciest interior.
I consistently prefer 425°F!
Bake vs Pan Fry: Which Is Better?
Pan Frying
- More caramelization
- Faster
- Requires flipping + monitoring
Baking
- Hands-off
- Easier cleanup
- Better for large batches & meal prep
For busy families (and anyone doubling the recipe), baking wins💯.
Lean & Healthy Swaps
You can swap: Ground turkey, ground chicken, all beef, or a beef + pork blend.
Just remember: lean meats cook faster so pull right at 165 (or slightly before to allow for carry over cooking), and don’t skip the panade.
These are naturally high-protein and freezer-friendly, which makes them perfect for pasta night, meatball subs, protein bowls, or meal prep lunches.
FAQs
Use an instant-read thermometer and pull them at 165°F. Start checking 2–3 minutes before the suggested cook time.
Not necessary. Baking at 425°F creates enough browning. If you want deeper caramelization, you can sear briefly before finishing in the oven.
Usually from: No binder (breadcrumbs or egg), not enough mixing, or too much moisture. Make sure the mixture holds its shape before baking.
Yes. Bake them in an oven-safe skillet with sauce and add 3–5 extra minutes to the cook time and confirm they reach 165°F internally.
Storage & Freezing
Refrigerate in an airtight container for up to 4 days.
To freeze:
- Cool completely.
- Flash freeze on sheet pan for 1–2 hours.
- Transfer to a freezer bag (up to 3 months).
Reheat at 350°F for 15–20 minutes from frozen.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Meatballs in Oven
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Ingredients
- 1/2 cup breadcrumbs
- 1/2 cup milk any kind
- 1 lb ground beef
- 1/2 lb mild Italian sausage or swap for more ground beef
- 1 small shallot minced
- 4 cloves garlic minced
- ¼ cup finely chopped fresh parsley plus more for topping
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes
- ½ tsp kosher salt
- 1/2 cup grated pecorino romano cheese plus more for topping
- 2 Tablespoons olive oil
Instructions
- Preheat the oven: Adjust the oven rack to the top position. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Soak breadcrumbs (5-10 min): Mix the breadcrumbs and milk in a large mixing bowl and allow it to sit for 5-10 minutes. This allows the breadcrumbs to absorb the moisture.1/2 cup breadcrumbs, 1/2 cup milk
- Mix meatballs (5 min): Add the ground beef, Italian sausage, shallot, garlic, parsley, Italian seasoning, salt, and cheese. Use clean hands to mix everything together until all of the ingredients are well distributed. Do not over mix or it can make the meatballs tough. The mixture should be wet but still hold its shape.1 lb ground beef, 1/2 lb mild Italian sausage, 1 small shallot, 4 cloves garlic, ¼ cup finely chopped fresh parsley, 2 teaspoons Italian seasoning, ¼ teaspoon red pepper flakes, ½ tsp kosher salt, 1/2 cup grated pecorino romano cheese
- Shape (5 min): Use a large cookie scoop or heaping Tablespoon to divide and roll the meatball mixture into about 14-16 meatballs 1 1/2 – 2 inches in diameter. Place them in a single layer on the prepared baking sheet.
- Bake (15 min): Drizzle the meatballs with olive oil and bake them in the preheated oven for 15-18 minutes, or until the internal temperature reaches 165°F. Smaller meatballs may cook in 15–18 minutes. Cover the pan with foil if the meatballs are browning too much before the meatballs are done.2 Tablespoons olive oil
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ways to Serve Baked Meatballs
- Add them to your favorite spaghetti sauce and pasta.
- Serve them in a meatball sub with melted mozzarella cheese.
- Serve them over tomato sauce with fresh parsley and parmesan cheese.
More Kitchen Tips
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Best recipe ever thanks for sharing!
These are the best meatballs I’ve ever made! Even our kids loved them. Very flavorful, easy to make and held together really well. This will be a new staple at our house.
Thank you so much!!!
Best meatballs I’ve ever made!
I’ve made homemade baked meatballs before but mine always fell apart. These were SO flavorful, and they held together like storebought meatballs. Will definitely make these again!
Best meatballs I’ve ever had! We’ll definitely be making them this way from now on!
What a long-winded recipe! Just state the facts! We don’t need to know how much your family loved the SIMPLE recipe.