How To Bake Meatballs In The Oven
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Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
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Servings
4
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Calories
384 kcal
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Course
Main Course, Appetizer
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Cuisine
American
How To Bake Meatballs In The Oven
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Juicy and moist oven baked meatballs are ready in under 30 minutes.
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Ingredients
- ½ cup dry breadcrumbs 59g, fine
- ½ cup milk 115 (unit unspecified
- 1 egg large
- ½ cup Parmesan Cheese 45g, finely grated
- kosher salt
- black pepper
- ⅓ cup parsley 20g, finely chopped
- 1 pound ground beef 453g
- ⅓ cup onion 17g, very finely chopped
- 1 teaspoon Garlic puree
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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