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Baked meatballs

  • m

I'm making beef meatballs and I will like to bake them. At what temperature should I bake them, and for how long?

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  1. I think when I used to bake my meatballs, I'd do it at 350 for about a half hour.

    1. I agree with QueenB. This is how I make my meatballs. I arrange them on a slotted broiler pan, lightly sprayed to avoid sticking. Line the bottom pan with aluminum foil, and clean up is a snap. My meatballs then go into my sauce to finish cooking and softening.

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      1. re: monavano

        I put them on a rack like that too. 400 degrees for 25 minutes. Sometimes I prefer to plop them on top of a bowl of sauced spaghetti because I like the crusty meat, and then the leftover meatballs will be reheated later in sauce.

      2. The April issue of Food and Wine has a recipe for baked meatballs in tomato sauce from A-16 (a restaurant here in San Francisco that is well-loved by most Chowhounds) that sounds pretty darn good, and not too difficult. I hope to give it a try soon. The recipe calls for roasting at a high temp (400) for 30 minutes, then adding the tomato sauce to the roasting pan and reducing to 325 for two hours...sounds like a long longer than the suggestions above. Indeed, it sounds like too long a time to me, but then perhaps it depends on the ingredients? Also, I presume that lining the bottom with foil would hasten the cooking process, although it sounds like monavano puts them in a sauce on top of the stove, rather than the other way around (?).

          1. Yes, I put my baked meatballs in a sauce on the stove :)

            1. My Italian grandma and mom always fried the meatballs. What a mess, and tasty but more fatty. My daughter started baking them, and you really cannot tell the difference. What I am wondering is about the size. That would make a difference in how long to cook them. Golf ball sized m.b.'s or the larger ones???

              1 Reply
              1. re: carol1945

                I always finish my meatballs in sauce. So, they brown (425 degrees x 20-25 min) and finish cooking in the sauce.
                Really, they're cooked through, but even if they weren't it wouldn't matter since I braise them after.
                So, the size is up to you.

              2. I just made these and I sprayed the rack with Pam, but the meatballs stuck to the rack. So next time I will actually grease the rack. I had not thought of using the rack until I read this on Chowhound, and wow, it makes them brown on all sides. Just like frying. I used 400 degrees for a bit over 30 minutes. I have 3 racks in my oven and some got done faster than others.

                1. Oh, yes, my grandma always put the meatballs in the sauce after they were cooked, or partially cooked. Then they simmered in the sauce for hours, giving them that great flavor and fluffy texture.