How To Bake Meatballs In The Oven

Name: How To Bake Meatballs In The Oven
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: ½ cup (59g) fine dry breadcrumbs; ½ cup (115) milk; 1 large egg; ½ cup (45g) finely grated Parmesan cheese; kosher salt; black pepper; ⅓ cup (20g) finely chopped parsley; 1 pound (453g) ground beef; ⅓ cup (17g) very finely chopped onion; 1 teaspoon Garlic puree

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Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
384 kcal
Course
Main Course, Appetizer
Cuisine
American

How To Bake Meatballs In The Oven

Jasper Henson

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Juicy and moist oven baked meatballs are ready in under 30 minutes.

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Ingredients

Servings

½ cup (59g) fine dry breadcrumbs
½ cup (115) milk
1 large egg
½ cup (45g) finely grated Parmesan cheese
kosher salt
black pepper
⅓ cup (20g) finely chopped parsley
1 pound (453g) ground beef
⅓ cup (17g) very finely chopped onion
1 teaspoon Garlic puree

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Instructions

Preheat oven to 400 degrees F / 204 degrees C.
In a small bowl, combine bread and milk and set aside to allow the bread to absorb the milk.
Whisk the egg in a bowl, then mix in parmesan, salt, pepper, and parsley.
Add in the ground beef, followed by the soaked breadcrumbs and onion, and mix until just combined.
Shape the meat into 1-inch meatballs and place on a rimmed baking tray.
Bake the meatballs for 19-25 minutes until browned and cooked through.

Notes

To avoid dry meatballs, use ground beef with a fair amount of fat instead of lean beef.
Use your hands to mix the meatball mixture. Wash them thoroughly before and after mixing.
Don’t overmix the meat mixture, or the meatballs will become tough.
Use a cookie scoop or meatball maker to scoop the meat mixture into even-sized meatballs. Run the cookie scoop under water to prevent the meat from sticking.
Line your baking sheet with foil for even easier cleanup.
Leave plenty of space between the meatballs on the prepared baking sheet.
If the baked meatballs begin to over-brown, cover them with aluminum foil.
Always check for doneness with a meat thermometer. The internal temperature should be a minimum of 160 degrees F / 70 degrees C when inserted into the center of the cooked meatballs.
To avoid dry meatballs, use ground beef with a fair amount of fat instead of lean beef.
Use your hands to mix the meatball mixture. Wash them thoroughly before and after mixing.
Don’t overmix the meat mixture, or the meatballs will become tough.
Use a cookie scoop or meatball maker to scoop the meat mixture into even-sized meatballs. Run the cookie scoop under water to prevent the meat from sticking.
Line your baking sheet with foil for even easier cleanup.
Leave plenty of space between the meatballs on the prepared baking sheet.
If the baked meatballs begin to over-brown, cover them with aluminum foil.
Always check for doneness with a meat thermometer. The internal temperature should be a minimum of 160 degrees F / 70 degrees C when inserted into the center of the cooked meatballs.
Storage - keep leftovers in an airtight container inside the fridge for 4 days.
There are 10 Blue Plan SmartPoints in one serving of this.

Nutrition Information

Show Details

Calories 384kcal (19%) Carbohydrates 5g (2%) Protein 26g (52%) Fat 28g (43%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 136mg (45%) Sodium 14472mg (603%) Potassium 445mg (13%) Fiber 0.4g (2%) Sugar 2g (4%) Vitamin A 639IU (13%) Vitamin C 8mg (9%) Calcium 196mg (20%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 384 kcal

% Daily Value*

Calories	384kcal	19%
Carbohydrates	5g	2%
Protein	26g	52%
Fat	28g	43%
Saturated Fat	12g	60%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	136mg	45%
Sodium	14472mg	603%
Potassium	445mg	9%
Fiber	0.4g	2%
Sugar	2g	4%
Vitamin A	639IU	13%
Vitamin C	8mg	9%
Calcium	196mg	20%
Iron	3mg	17%