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 but there are a few important things you need to know before we get started. So make sure you check out this post on how to make meatballs for those tips.
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 category page here.
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.
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How to Bake Meatballs
You’ll love this little trick for making baked meatballs just as crispy and amazing as pan fried.
Listen to learn how to make this recipe, along with some great tips from Christine:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 15 meatballs 1x
- Category: Entrée
- Method: Baked
- Cuisine: American
Ingredients
- ½ cup dry breadcrumbs
- 1 large egg
- ½ cup finely chopped onion
- ¼ cup finely chopped Italian flat-leaf parsley
- ½ tsp. salt
- ½ tsp. black pepper
- ½ lb. ground beef
- ½ lb. ground pork
Instructions
- 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, 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.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
This post originally appeared in January 2018 and was revised and republished in June 2022.
What do you think about broiling those meatballs on the parchment paper? Shouldn’t they be removed from the baking/parchment paper then broiled? Wouldn’t the parchment burn or catch on fire?
Joan, I’ve never had a problem with this, probably because the pan is under the broiler for a short time. However, it’s true that parchment paper is not deemed safe under the broiler. It is therefore probably much safer to either use aluminum foil. I think it would be a bit annoying to have to transfer them though. I think that if you spray your aluminum foil with cooking spray, you can use it from the beginning and the meat won’t stick to it, or won’t stick badly. And then you can just broil them straight from there.
I am about to make these meatballs; but most importantly, I searched the internet (Google) for what I thought sounded like the best recipe. And this one resonated perfectly with me. I’ll email back once they’re done! Yum!
Kelly, That’s great! When you get a chance, come back and let us know what you think 🙂
very easy, Thank you
★★★★★
You’re welcome, David!
I’ve used a version of this recipe many times. The results are better than my go-to Italian restaurants because the browning you get in the oven – without the oil and splatter of pan-frying – is amazing. (And you can still cook them further in sauce if you’d like, which I sometimes do,) I’m telling you, this is the way to make meatballs, with all due respect to my half-Italian aunt and my 100%-Italian grandmother. I recommend adding a half-cup Romano cheese (not Parmesan, because you want a little edge) to the recipe, along with 2+ minced garlic cloves. Also, if your grocery store or butcher sells a combo of beef, veal, and pork, then even better. Whenever I make these amazing meatballs, I make two pounds, which allows me to serve more than enough for our family of two adults and two young kids, then freeze a pound in a ziplock freezer bag for later. Thank you, Jamie, for providing what has become a standby for me. I will gladly take credit each time I make them, but I so appreciate you providing this recipe. Thank you!
★★★★★
Thank you so much, Jason! That’s wonderful to hear and I’m glad that this recipe is a standby.
My Sicilian Mama cooked her meatballs on the stove, as did I for years. But this is SO much easier, doesn’t take half as long, and frees up the cook to do something else while they’re baking. A life-saver when you’re making a large quantity. I put mine in muffin tins-mini and regular size. Great tip about microwaving a small bit to taste.
That being said, NO onions, around 2 garlic cloves, minced/lb of meat, and grated Parmesan/Romano cheese, about 1/4 cup/lb of meat. Yum!
★★★★★
Cate, Thanks for the feedback! I love how much easier baking them is too.
It costs a lot more to bake than fry, so I fry. All I have right now is regular ground beef. I want to get rid of the extra grease, but the breadcrumbs will soak it up. I think I can’t make meatballs with reg ground beef, just crumbles. Suggestions?
We love pan fried meatballs too, Marie! That’s how we show how to prepare them in this post – https://thecookful.com/how-to-make-meatballs/ Sometimes people need a more hands off approach though, especially if they need to make large quantities which is why we show how to bake them as well.
I want to know if you bake the meatballs in your oven wi) it splatter grease thru out your oven
No, Sam, this shouldn’t make a mess of the oven.