Meatballs in Oven
Bake 1½–2 inch Italian meatballs in the oven at 425°F for 15-18 minutes, until they reach 165°F internally. This tested oven method creates a golden brown exterior and tender, juicy center, perfect for pasta night, meal prep, or freezing for busy weeknights.
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Servings: 4 servings
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
Gluten-Free Meatballs. I also tested these with Aleia’s gluten-free Italian breadcrumbs and they were delicious.
Dairy-free: swap the grated pecorino for nutritional yeast. The cheese adds more moisture, so you may need an extra splash of water (1-2 Tablespoons)
To freeze: Flash freeze on a sheet pan then transfer to a freezer bag or airtight container for up to 3 months. Reheat directly from frozen at 350 for 15-20 minutes.
Lean Meat Note: If using turkey or chicken, check for doneness around 15 minutes to avoid drying.
For Extra Browning: Place oven rack in upper third of oven.
Meal Prep Tip: Double the batch and freeze half for easy weeknight dinners.
Nutrition
Serving: 4meatballs | Calories: 537kcal | Carbohydrates: 14.1g | Protein: 29g | Fat: 40.2g | Cholesterol: 107.9mg | Sodium: 640.4mg | Fiber: 1.3g | Sugar: 2.8g | Vitamin A: 64.7IU | Vitamin C: 7.6mg
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