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.
Here’s A Video Showing How To Bake Meatballs:
How Should I Cook 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.
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.
Meal Prep Meatballs
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.
Short Podcast Episode On Baking Meatballs
Listen to learn how to make this recipe, along with some great tips from Christine:Print
- 1/2 cup dry breadcrumbs
- 1 large egg
- 1/2 cup finely chopped onion
- 2 cloves of garlic, minced (optional)
- 1/4 cup finely chopped Italian flat-leaf parsley
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil and spray with cooking spray. Set aside.
- In a large bowl combine breadcrumbs, egg, onion, optional garlic, parsley, salt, and pepper. Mix thoroughly.
- Add the ground beef and ground pork and mix just until combined. Do not over mix.
- Shape the mixture into 1 inch balls and place them on the prepared baking sheet.
- Bake until no longer pink inside, about 18-20 minutes.
- Turn on the broiler. Place the pan of meatballs 6-8 inches from the heat source and broil until brown and crisp, 4-5 minutes. Flip and brown the other side also. Remove from oven.
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This post originally appeared in January 2018 and was revised and republished in June 2022.