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Mar 18, 2007 08:47 AM

Baked meatballs

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 :)