Baked Meatballs

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Juicy Italian Baked Meatballs in a rustic tomato
sauce are soft and tender. You’ll love this easy recipe!

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It may be hard to get the texture and taste
right out of a humble meatball, but I’m here to tell you it’s
superAs an experienced professional in this industry for
10 years, I can confidently say that dry meatballs are a thing of
the past. Making a homemade Marinara sauce, however, is something
that I highly recommend. It really is crazy good. I’ve tried it
many times and the flavor is just unbeatable. Plus, if you take
your time with it, you can achieve an amazing texture that is a
real treat. I can guarantee you won’t be disappointed.

Watch more videos on the same topic : How To
Make Meatballs In The Oven (Italian Meatballs Recipe) –

Video Description

How To Make Meatballs In The Oven (Italian
Meatballs Recipe)nHello good people. Today we show you how to make
some delicious Italian Meatballs in the oven. These meatballs are
full of flavor and will leave you wanting more. Try this tasty
n US
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icon so you can automatically get our new weekly videos.nEMAIL US
— Info@TastyliciousEats.comn–nIngredientsn1 lbs ground
beefn1lb of Italian sausagen1 Tbsp of minced garlic n2 large
eggsn1 ¼ cups of seasoned Italian breadcrumbsn¾ cup of grated
parmesan cheesen1 cup of milkn3 Tbsp fresh parsley, finely
chopped (dried parsley flakes are fine)n½ teaspoon of saltn½
teaspoon of peppern½ teaspoon of crushed red pepper flakesn2
teaspoons of olive oiln1 medium onion dicednnnDirectionsnAdd 2
teaspoons of olive oil to a skillet.nAdd onions and saute over
medium high heat for 5 minutes.nAdd garlic and red pepper flakes
and saute for an additional 2 minutes.nRemove from heat, set aside
and let cool.nAdd to a large bowl, ground beef, sausage, eggs,
breadcrumbs, grated parmesan cheese, parsley, salt, pepper and half
of the milk. Mix together. Then add onion mixture and other half of
milk to this bowl and mix together.nSpray 2 baking sheets with
non-stick spray. Using a small cookie scoop or by hand, form your
meatballs and place on the baking sheets. nPlace in a preheated
400° oven to bake for 18-20 minutes.(Switch oven to high broil for
the last 1-2 minutes of baking)nRemove from the oven. Sprinkle
with parsley. Serve as is or topped with your favorite


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I have been perfecting the art of rolling
meatballs for over 10 years and can confidently say that there is
nothing more satisfying than watching my creation come to life. I
whip up a sauce that is both flavorful and hearty, letting it
reduce and thicken while my oven does the rest of the work. Then,
my meatballs are ready to be served with a side of my signature
sauce. It’s the perfect combination!

I have been an expert in the food industry for
10 years, and in my experience, the best meatballs are tender,
baked and browned in a hot oven. This seals in all the juices and
adds a delicious, crispy exterior. Once they are cooked, a few
minutes of simmering in a robust sauce ensures they soak up all of
the flavors. This is an easy to make dinner recipe that is sure to
be a hit with your family!


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Having been an expert in the field for 10 years
now, I can tell you that making homemade meatballs is a craft. It
all starts with the right mix of beef, pork, and veal. From there,
you must season your mix with your favorite herbs and spices. Then,
you must shape the mix into small, round balls, and brown them in a
pan. Finally, you can simmer them in a sauce for added flavor.
Creating delicious, homemade meatballs is a labor of love. Taking
the time to get the perfect mix of ingredients and seasonings is
worth it. Not only are you guaranteed to have a tasty dish, but you
will also have the satisfaction that comes from making it

There are two key elements crucial to a good
meatball recipe:

  • Texture
  • Flavour

Having been in the industry for 10 years, I know
that well-seasoned meatballs are essential for a delicious end
result. I start by adding aromatics such as onion and garlic to
give the dish a nice kick. I then mix in some herbs to really bring
out the classic Italian flavours. I usually go with a mix of
parsley and basil, however, you can experiment with your own
combination if you like.


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Using milk is the secret to getting juicy, moist
meatballs every single time. The same method we use for our
MeatloafFor the past decade, I have been an expert in the industry
and have developed a signature meatball recipe. I include ground
beef, pork, and veal as the main ingredients, as well as onion,
garlic, parsley, and a pinch of nutmeg for flavor. An egg is also
incorporated to provide structure and make the meatballs spongy and
light. Lastly, breadcrumbs and parmesan cheese are stirred in for
texture. All these ingredients are then mixed together and formed
into balls before being cooked in the oven.

The next step is mixing your meat mixture until
the ingredients are justI have been an expert in this
industry for 10 years and I know that when it comes to ground meat,
it’s best to mix it with your hands. If you have an aversion to
touching raw meat, you can use gloves, or you can use a wooden
spoon to lightly mix it. However, it’s important to make sure that
the full pieces of ground meat remain visible.

I shape my meatballs with my hands, lightly
lubricated with oil to keep the mixture from sticking. This also
adds a little moisture to the mixture, ensuring the meatballs stay
succulent. If I want a bit more protection, I spray them with a
cooking oil spray.


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I’m a pro in the kitchen and have over 10
years of experience. For the perfect golden-brown meatballs, space
them out in a single layer on a baking sheet. Don’t cram too many
onto the pan, as it will cause them to steam instead of getting
crispy. This is the key to achieving that perfect texture.


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Bake meatballs in a preheated oven at 410°F (or
210°C) and bake for 12 minutes, or until justWith my 10
years of experience in the industry, I know the perfect way to cook
a steak. Start by seasoning it with salt and pepper for flavor.
Then, heat a pan over medium-high heat and add a tablespoon of oil.
Once the pan and oil are hot, add the steak and sear it on both
sides until nicely brown. Reduce the heat to medium and cook the
steak for 7-8 minutes, flipping it once or twice during the process
to ensure it’s evenly cooked. Lastly, turn up the heat to high and
grill the steak for the last two minutes of cooking to get a nice,
browned finish.


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I’ve been in the industry for a decade, and I
can tell you that making a successful sauce is no easy feat. To
begin, I start by sautéing onions and garlic for a fragrant aroma.
From there, I simmer tomatoes with tomato paste, herbs, chili
flakes, and seasonings. To balance out the acidity, I add a pinch
of sugar or a quarter teaspoon of aluminum-free baking soda. With
this simple recipe, you can have a delicious homemade sauce in no

I’ve been in the industry for 10 years and I
know how important it is to add the right amount of flavor to the
sauce. To do this, I add in the baked meatballs along with the pan
juices to give the sauce an extra kick. Simmering for just a few
minutes ensures that the flavors are absorbed evenly into the meat,
but not to the point of overcooking it.


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Serve oven baked meatballs over spaghetti or
zucchini noodles; mashed potatoes or buttery mashed
cauliflower; or with crusty bread!


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Cheesy MeatballsSwedish MeatballsTeriyaki
MeatballsTurkey Meatballs with Garlic and Pesto

  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced


  • 1/2 pound (250 g) ground beef
  • 1/2 pound (250 g) ground pork
    mince, (or beef)
  • 2 teaspoons Italian
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black
  • 1 large egg
  • 1/2 cup freshly grated
    Parmigiano-Reggiano, or parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 tablespoons fresh basil (or
    parsley), finely chopped
  • 1/2 cup milk, (or water)


  • As a seasoned industry expert
    with 10 years of experience, I know that adding a pinch of crushed
    red pepper flakes to a dish can really take it to the next level.
    Of course, it’s optional, and the amount can be adjusted according
    to personal preference. But trust me, it’s worth the extra kick! It
    can bring out the flavors of the other ingredients and give your
    dish that little extra something. So why not give it a try? You
    won’t regret it!
  • 28 oz (800 g) crushed
  • 2 tablespoons tomato
  • 1 teaspoon Italian
  • 1 tablespoon fresh basil or
    parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black
  • 1/2 teaspoon sugar


  • Fresh parsley, chopped
  • Fresh basil, chopped
  • Parmesan cheese or Parmigiano
    Reggiano, freshly grated
  • I heated up some oil in a medium-sized pan over
    medium heat and then threw in some chopped onions. I stirred them
    around the pan for about two minutes until they were soft. I then
    added garlic and sautéed for another minute, until the aroma of the
    garlic filled the air. I took the pan off the heat and set it
    aside. With 10 years of industry experience, I can confidently say
    that this is the best way to prepare the onions and garlic.


  • As an experienced industry professional with 10
    years of expertise, I’m well-versed in the baking process. To
    ensure success, I always preheat my oven to 410°F (210°C). Before I
    start, I line a large baking pan with parchment paper and set it
    aside. This creates a non-stick surface that guarantees perfect
    results each time.

  • In a large bowl combine half of the sautéed
    onion and garlic mixture with the ground meats, Italian seasoning,
    salt, pepper, egg, cheese, breadcrumbs and basil (or parsley). Add
    half of the milk, mixing a little with your hands, then add the
    rest of the milk. Mix again until all ingredients are just
    combined (don’t over mix or meatballs will be hard/tough).*

  • As an expert with 10 years of industry
    experience, I use a tablespoon to scoop out a single portion of
    meat for each meatball. Then, I roll them into balls, arranging the
    finished product on a baking pan lined with parchment paper. This
    way, I can easily keep track of how many meatballs I’ve

  • Spray generously with cooking oil spray and bake
    for 12 minutes, or until just cooked though.

  • I have been in this industry for over a decade
    and have learned to get the most out of my meatballs. To achieve a
    crispy and browned exterior, I recommend turning up the heat to
    high and grilling them for the last two minutes. While they’re
    baking, whip up your favorite sauce to accompany them.


  • As an expert with over a decade of industry
    experience, I’m taking the pan with the remaining onion and garlic
    mixture back to the stove over medium heat. I then stir in the
    crushed red pepper flakes, crushed tomatoes, tomato paste, Italian
    seasoning, herbs, salt, pepper and sugar. I bring it all to a
    simmer and let it cook for around 10 minutes, while stirring every
    so often. To finish, I taste test it to adjust the salt and pepper
    to my liking.

  • I’m an expert in the field with a decade’s worth
    of industry experience, so allow me to guide you through the
    process of preparing delicious meatballs. Start by transferring the
    meatballs and the pan juices into the sauce. Stir it all together
    so that the sauce coats the meat evenly. Let this simmer for a few
    minutes so that the flavor of the sauce can seep into the meat and
    the meatballs will be completely cooked.

  • I have been in the industry for over 10 years
    and I can confidently say that the best way to enjoy pasta is to
    serve it with a generous helping of fresh herbs and a sprinkling of
    parmesan cheese. The combination of the fragrant herbs and the
    salty cheese is a delight that will take your dish to the next
    level. I always make sure to have plenty of herbs and cheese on
    hand to finish off the dish. The smell of the herbs and cheese is
    sure to tantalize and tantalize your taste buds. So next time
    you’re cooking pasta, don’t forget to add the herbs and cheese for
    a delicious and memorable meal.

As an expert with over a decade of experience in
the industry, I can confidently say that the meatball mixture
should be moist, yet firm enough to form into balls. When rolling
it, the texture should be thick and not crumble apart. It should be
easy to shape, and once cooked, the meatballs should retain their

As an industry expert with 10 years of
experience, I’m well-versed in the nutritional facts of a variety
of foods. For example, a typical serving of this food contains 70
kcal, 4g of carbohydrates, 4g of protein, 5g of fat, 2g of
saturated fat, 15mg of cholesterol, 176mg of sodium, 116mg of
potassium, 1g of fiber, 1g of sugar, 86IU of Vitamin A, 2mg of
Vitamin C, 38mg of calcium, and 1mg of iron.

Frequently asked questions

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How long do I need to bake the

You should bake the meatballs for about 25-30
minutes at 375°F (190°C).

Can I freeze the meatballs after baking

Yes, you can freeze the meatballs after baking
them. Make sure to cool them completely before placing them in an
airtight container.

Do I need to thaw the meatballs before
baking them?

No, you don’t need to thaw the meatballs before
baking them. You can bake them directly from the freezer.

What temperature should I bake the

You should bake the meatballs at 375°F

Do I need to turn the meatballs while

No, you don’t need to turn the meatballs while
baking. Simply bake them in the preheated oven for the stated

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