We added ours to a serving dish with homemade, warmed sauce. As a matter of fact, the best way to confirm they’re okay to eat is by measuring the temperature to ensure they are above 160☏ when cooking. Just make sure they aren’t cool and/or soft on the inside. It’s okay if they are slightly pink on the inside. They should only have clear juices running from them and be semi-firm to the touch. The easiest way to tell, is to stick a food thermometer into the center of one and check.Īnother way to tell if your meatballs are done baking is to look for a browned outer crust and that there are no pink juices running from them while cooking. Meatballs are done baking when they reach a temperature over 160☏. You could of course make more if you made them smaller.īake for 30 minutes. Simply add your balls to your parchment-lined baking sheet. Cook meatballs in the hot skillet until browned and no longer pink in the centers, 3 to 5 minutes per side. Baking them in the oven is a fast and easy way to cook a large batch. Meatballs can be cooked a variety of different ways like – stovetop in sauce, in a slow cooker, fried, or baked in the oven. Using clean hands, mix the meat and ingredients together until combined.įorm jumbo balls that are about 1/4 lb each. This will make clean up easy because the pan will be greasy.Īdd your meat and ingredients to a large bowl. Heat the oven to 350 degrees and line a large baking sheet with parchment paper. Unless you are eating a super lean diet, this meat to fat ratio is idea for meatballs.
I used 80/20 ground beef for this recipe which provides them with ample fat content.
This beef recipe is made with common pantry and fridge staples and easy to make,and bake!įor this meal, I made my homemade sauce which really complemented them well. Over the years, I have shared several meatball recipes that my family loves, but surprisingly, I never shared the easiest recipe that my mom taught me. See more Pasta recipes For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.Are you searching for an easy oven-baked meatball recipe the whole family will love? These jumbo meatballs are so moist and juicy, everyone will be begging for seconds! They pair perfectly with a delicious bowl of pasta, or fresh steamed veggies. Drain and serve with the tomato meatballs, sprinkled with parsley and extra Parmesan. While the meatballs cook, bring a large pan of salted water to the boil and cook the tagilatele for 2-3 minutes until al dente.Cover and simmer, over medium heat, for a further 15 minutes, until the sauce has thickened and the meatballs are cooked through. Heat the sauce and stir the meatballs into the pan. Heat the olive oil in a frying pan over medium-low heat, add the meatballs and cook, shaking the pan occasionally, for 4-5 minutes or until browned all over.In a large bowl, mix the minced beef, Parmesan, garlic, egg yolk, breadcrumbs, parsley together, season then mould into 12 meatballs (roughly 50g each). Simmer the sauce for 12-15 minutes until it has thickened. Stir in the passata and white wine, if using, and set aside. First make the sauce, heat the olive oil in a medium saucepan over medium-low heat, add the onion and garlic and fry for a few minutes until softened but not coloured.
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