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Oven baked meatballs on a board with basil and cherry tomatoes, showing how long to cook meatballs in oven
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.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
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.