Name: How to Bake Perfect Meatballs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: ½ cup dry breadcrumbs; 1 large egg; ½ cup finely chopped onion; 2 cloves of garlic, minced (optional); ¼ cup finely chopped Italian flat-leaf parsley; ½ tsp salt; ½ tsp black pepper; ½ lb ground beef; ½ lb ground pork

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Introduction

These baked meatballs are a delicious and easy-to-make dish perfect for weeknight dinners or casual gatherings. Tender and flavorful, they come together quickly and bake to a perfect golden brown.

The image shows a close-up view of a metal baking sheet lined with white parchment paper, placed on a white marbled surface. On the sheet, there are two rows of small, evenly spaced, round meatballs with a browned, crispy texture on the outside. The meatballs have a golden-brown color with some darker spots, indicating they are well cooked. The background is soft and out of focus, keeping attention on the arranged meatballs on the baking sheet. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup dry breadcrumbs
1 large egg
½ cup finely chopped onion
2 cloves of garlic, minced (optional)
¼ cup finely chopped Italian flat-leaf parsley
½ tsp salt
½ tsp black pepper
½ lb ground beef
½ lb ground pork

Instructions

Step 1: Preheat your oven to 400°F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray. Set it aside.
Step 2: In a large bowl, combine the breadcrumbs, egg, chopped onion, minced garlic (if using), parsley, salt, and black pepper. Mix these ingredients thoroughly.
Step 3: Add the ground beef and ground pork to the bowl, mixing just until combined. Avoid overmixing to keep the meatballs tender.
Step 4: Shape the mixture into 1-inch meatballs and arrange them evenly on the prepared baking sheet.
Step 5: Bake the meatballs in the preheated oven for 18 to 20 minutes, or until they are no longer pink inside.
Step 6: Turn on the broiler. Place the meatballs 6-8 inches from the heat source and broil for about 4-5 minutes until browned and crisp. Flip the meatballs and brown the other side as well. Remove from the oven and serve.

Tips & Variations

For extra moisture, add 2 tablespoons of milk to the breadcrumb mixture before combining the meat.
Try substituting ground veal for pork for a leaner option without sacrificing flavor.
If you prefer, add chopped fresh basil or oregano to the mixture for an Italian twist.
Use Panko breadcrumbs instead of regular to create a lighter texture.

Storage

Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven at 350°F for 10-15 minutes or microwave until heated through. Meatballs can also be frozen in a single layer and then transferred to a freezer bag for up to 3 months; thaw before reheating.

How to Serve

The image shows a baking tray with 12 golden brown meatballs arranged in four rows of three on white parchment paper. Each meatball is round, slightly rough in texture with some browned spots on top. The tray is set on a white marbled surface, with one woman's hand holding the edge of the tray on the left side. The focus is on the meatballs, showing their crispy outside and uniform size, creating a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make meatballs ahead of time?

Yes, you can prepare the meatball mixture and shape the meatballs a day ahead, keeping them refrigerated until ready to bake. You can also freeze formed meatballs before cooking.

Why should I not overmix the meat?

Overmixing can make meatballs dense and tough. Mixing just until combined helps keep them tender and juicy.