You’ll love this little trick for how to bake meatballs that are just as crispy and amazing as pan fried.
There’s something familiar and happy about making meatballs. They don’t call them comfort food for nothing, right? Baking flavorful meatballs is on today’s to-do list which can be way easier than traditional pan-frying.
How to Bake Perfect Meatballs
First, make the meatballs. In a large bowl, combine your meat mixture (I’m using beef and pork but you could lighten it up with some ground turkey), along with bread crumbs, an egg, chopped onion, and seasonings. Mix thoroughly.
Shape the mixture into 1 inch balls, a cookie scoop can be handy to get consistent portions. Then place them on the prepared baking sheet. I have never had a problem using parchment paper for this. However, it’s true that parchment paper is not deemed safe under the broiler. It is therefore probably safer to use aluminum foil with cooking spray and the meat won’t stick to it, or won’t stick badly.
Pop them in the oven for 15-20 minutes at 400°F, then broil them for another 5-10 minutes to make sure they get that deliciously crispy crust like pan frying gives them. Baking them gives the meatballs a little more flavor without additional oil since you are searing the outside under the broiler in your oven. Just make sure you bake them on a really heavy-duty baking sheet like this one.
The results? Tender meatballs with some crispy browning on the outside, ready to be enjoyed in all sorts of ways.
Bonus Tip: After you add the salt and pepper and mix, take a bit of the mixture (like the size of a quarter) and put it on a microwave-safe plate and microwave it until no longer pink, about 20-30 seconds. Taste it to find out if you have enough seasoning in your mixture.
I like to bake extra batches of meatballs and freeze them in resealable bags once they’ve cooled. They’ll keep for up to six months in the freezer which means your family can satisfy that meatball craving any time, any day with very little work. Spaghetti and Meatballs, Meatball Subs, you’ll be ready for anything.
Here’s A Video Showing How To Bake Meatballs:
Well, the classic method of cooking meatballs is pan-frying. While that method produces amazing results, it also means you need to stand over the stove and flip them while they cook.
I really like to bake my meatballs, especially if I’m wanting to make a lot at once. It takes a little longer, but once they are in the oven your hands are free to do other things, like get the pasta boiling, make your marinara sauce, and perhaps get some garlic bread going. Yum!
Find all our meatball recipes and methods on the meatball recipe page.
Easy Oven Baked Meatballs – How to Make Meatballs in the Oven
Can You bake meatballs?
You can bake or fry meatballs based on personal preference. Pan-frying is faster, but baking can save some calories. You can use any type of ground meat for your meatballs, including beef, lamb, turkey, pork and chicken. Combine the ground meat in a bowl with bread crumbs, Parmesan cheese and eggs.
Can you cook Meatballs on the stove top?
The stove top method also offers better browning and therefore flavor than the oven. However, you can make a larger amount of meatballs in the oven and then toss them in sauce on the stove top and let them simmer. Can you cook meatballs from raw in the sauce?
How long do you cook Meatballs on the stovetop?
Toss all the meatballs with your favorite tomato sauce. Cover the dutch oven or skillet with the lid and reduce heat to medium low. Cook the meatballs for five to ten minutes. The meatballs are done once they reach 165 F internally and/or are no longer pink in the center. How do you know when meatballs are done on the stovetop?
How do you cook meatballs in a pan?
If you plan to add the meatballs to a sauce, you can just sear them quickly in a pan coated with oil over high heat, then add them to a simmering sauce to finish cooking. To fully pan-fry the meatballs, you’ll want to bring the oil-coated skillet to a medium heat level and fill the pan with meatballs, without overcrowding them.