Baked Meatballs: How Long to Cook Meatballs in the Oven

Wondering how long to cook meatballs in oven heat without drying them out? For 1½-inch beef meatballs at 400°F (200°C), it’s about 16 to 20 minutes, until they’re browned and reach 160°F (71°C) in the center. This recipe makes tender, juicy oven baked meatballs with Parmesan, garlic and herbs, with no frying and no splattering, and the timing chart below covers every size and oven temperature, including frozen meatballs.

Below you’ll find the ingredients, the full time and temperature chart, step-by-step instructions, tips for tender meatballs, variations and storage. The printable recipe card is at the bottom.

How Long to Cook Meatballs in Oven: Time Chart

Times are a guide; ovens and meat mixtures vary. Meatballs made with beef, pork, lamb or veal are done at 160°F (71°C); chicken or turkey meatballs need 165°F (74°C), and reheated cooked meatballs should reach 165°F too, per the FoodSafety.gov safe minimum temperature chart. Check the biggest meatball with an instant-read thermometer.

Ingredients for Oven Baked Meatballs

• Ground beef, 1½ lb (680 g), 80/20 or 85/15. Leaner beef makes drier meatballs.
• Plain breadcrumbs, ½ cup (55 g), or panko.
• Milk, ⅓ cup (80 ml).
• Large egg, 1.
• Parmesan, ½ cup (45 g), finely grated.
• Garlic, 3 cloves, finely grated or minced.
• Fresh parsley, ¼ cup, finely chopped.
• Diamond Crystal kosher salt, 1½ teaspoons, or ¾ teaspoon table salt.
• Dried oregano, 1 teaspoon, and black pepper, ½ teaspoon.
• Olive oil, for the pan.

How to Make Oven Baked Meatballs (Step by Step)

1. Heat the oven

Heat the oven to 400°F (200°C) with a rack in the center. Line a rimmed baking sheet with parchment or foil and brush it lightly with oil.

2. Soak the breadcrumbs

In a large bowl, stir the breadcrumbs and milk together and let them sit for 5 minutes, until soft. This paste (a “panade”) keeps the meatballs tender.

3. Mix

Add the egg, Parmesan, garlic, parsley, salt, oregano and pepper and mix well. Add the beef and mix gently with your hands just until everything is evenly combined. Overmixing makes meatballs dense.

4. Shape

With lightly oiled or wet hands, roll the mixture into 1½-inch (4 cm) balls, about 2 tablespoons each. A cookie scoop keeps them even. You’ll get about 24. Set them on the baking sheet about an inch apart.

5. Bake

Bake for 16 to 20 minutes, until browned and the center of the largest meatball reaches 160°F (71°C). For more color, broil for the last 1 to 2 minutes, watching closely.

6. Serve

Serve right away, or simmer them in warm marinara for 5 to 10 minutes to soak up the sauce.

Tips for Tender, Juicy Meatballs

• Use some fat. 80/20 or 85/15 beef stays juicy; 93% lean beef bakes up dry.
• Don’t skip the panade. Soaked breadcrumbs hold moisture in.
• Mix gently and briefly. Stop as soon as the mixture looks even.
• Make them the same size. Even meatballs finish at the same time.
• Test one first. Fry or microwave a teaspoon of the mixture to taste the seasoning before rolling them all.
• Wash up well. Wash your hands, bowl and board with hot, soapy water after handling raw ground meat.

Easy Variations and Substitutions

• Beef and pork: use 1 lb beef and ½ lb ground pork for extra tender, classic Italian-American meatballs.
• Turkey or chicken: use ground turkey or chicken, add 1 tablespoon olive oil, and bake to 165°F (74°C).
• Gluten-free: see our gluten free meatballs, made without breadcrumbs.
• Swedish-style: swap the oregano and Parmesan for ¼ teaspoon each allspice and nutmeg, and serve with a creamy gravy.
• Cocktail meatballs: roll 1-inch balls, bake 12 to 15 minutes at 400°F, and toss with warm barbecue sauce or grape jelly and chili sauce.

What to Serve With Meatballs

• Spaghetti and marinara, or over creamy polenta
• In sub rolls with sauce and melted provolone
• Mashed potatoes and gravy (Swedish-style)
• Rice and a green salad for a lighter dinner

More with ground beef: our healthy ground beef recipes, and how to tell how long ground beef lasts in the fridge. For chicken night, try our oven roasted chicken thighs, or see all our beef recipes.

How to Store, Freeze and Reheat

• Refrigerate cooked meatballs within 2 hours, covered, for 3 to 4 days.
• Freeze cooked meatballs on a tray until firm, then bag them, for 2 to 3 months for best quality. Reheat from frozen (see the chart) or thaw overnight in the fridge.
• Freeze raw meatballs the same way for up to 3 to 4 months, and bake from frozen at 400°F for 25 to 30 minutes.
• Reheat in simmering sauce, a 350°F oven or the microwave until they reach 165°F (74°C).

These times follow the FoodSafety.gov cold food storage chart.

Meatballs in the Oven FAQs

What temperature do you bake meatballs at?

400°F (200°C) is the best all-around temperature: hot enough to brown the outside, gentle enough to keep the inside juicy. 350°F works but takes longer and browns less.

Should I cover meatballs in the oven?

No. Bake them uncovered so they brown. Only cover them when reheating in sauce.

Can I bake meatballs directly in sauce?

Yes. Nestle raw meatballs in a baking dish with about 3 cups of marinara, cover with foil, and bake at 375°F (190°C) for 30 to 35 minutes, until 160°F inside. They won’t brown, but they’ll be very tender.

Why are my meatballs tough?

Too-lean meat, too much mixing, no breadcrumb soak, or overbaking. Pull them as soon as they hit 160°F.

Oven Baked Meatballs Recipe Card

Calories are an estimate per serving (4 meatballs, without sauce) based on USDA FoodData Central values for 85/15 ground beef and the other ingredients.

Chef Emma

Oven Baked Meatballs

Beef meatballs with a milk-soaked breadcrumb panade, Parmesan, garlic and parsley, baked at 400°F for 16 to 20 minutes until 160°F inside.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 6 servings (24 meatballs)

Course: Main Course

Cuisine: Italian-American

Calories: 335

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lb ground beef 680 g, 80/20 or 85/15
• 1/2 cup plain breadcrumbs 55 g
• 1/3 cup milk
• 1 large egg
• 1/2 cup Parmesan 45 g, finely grated
• 3 cloves garlic grated
• 1/4 cup fresh parsley chopped
• 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
• 1 tsp dried oregano
• 1/2 tsp black pepper
• olive oil for the pan

Equipment

• Rimmed baking sheet
• Cookie scoop (optional)
• Instant-read thermometer

Method

 

1. Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment or foil and brush with oil.
2. Soak the breadcrumbs in the milk for 5 minutes.
3. Mix in the egg, Parmesan, garlic, parsley, salt, oregano and pepper, then add the beef and mix gently just until combined.
4. Roll into about 24 meatballs, 1 1/2 inches (2 tbsp) each, and space them on the sheet.
5. Bake 16 to 20 minutes, until browned and 160°F (71°C) in the center. Broil 1 to 2 minutes for extra color if you like.
6. Serve, or simmer in warm marinara for 5 to 10 minutes.

Notes

1-inch meatballs: 12 to 15 minutes at 400°F. Frozen raw: 25 to 30 minutes. Refrigerate cooked meatballs up to 3 to 4 days. Calories are an estimate per serving (4 meatballs) from USDA FoodData Central values.