Upside down meatball casserole recipe (2024)

FAQs

Is it better to bake meatballs at 350 or 400? ›

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

Some recipes also call for taking slices of bread, cutting the crusts off and soaking them in milk for several minutes. Once the bread is soaked, you squeeze out as much of the milk as you can. What soaking the bread does is add moisture to the meatball as well as bread for a binder.

Baked Meatball Recipe FAQ

You can check the internal temperature of your meat with an instant-read thermometer. Ground beef is cooked when it reaches an internal temp of 155°F. Should you cover meatballs with foil when baking? We recommend leaving the pan uncovered.

A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit. Every oven is different so the cooking time will not be the same for everyone. You will know the meatballs are ready when the internal temperature of the meatballs is 165 degrees.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

When making meatballs, using milk adds flavor where water would just add liquid. If you use a milk with some fat, it will also soften your meatballs so they aren't so tough. If you use ground turkey to make meatballs you don't add any liquid because the meat naturally has more liquid in it.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

Vincenzo's Top Tips To Make Italian Meatballs

You can whisk the egg separately before adding it to the bowl too if you prefer! The are the best utensil in the kitchen is none other than… Your HANDS! It can definitely massage and combine ingredients really well!

Why do you chill meatballs before baking? ›

Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.

Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

A beef, or beef and pork meatball should be cooked to 155 degrees, internally. A poultry meatball should be cooked to 165 degrees internally.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Either way, you need to cook the meatballs in simmering sauce to finish cooking them. Meatballs, being a ground-meat product, must reach a minimum internal temperature of 160°F (71°C) for food safety. Use an instant-read thermometer like the Thermapen^® or Classic Thermapen to temp the meatballs in the sauce.