Baked meatballs are a classic of Italian cuisine, one of those recipes that smell like home and bring everyone together at the table. Compared to the fried version, baked meatballs are lighter but just as soft, juicy, and irresistible. Perfect for a quick lunch, a family dinner, or to prepare in advance, they are a practical and tasty solution that doesn’t require great cooking skills.
In this article, you’ll discover how to prepare the delicious Baked Meatballs, with all the tricks to achieve even cooking, a soft texture, and a rich flavor using simple and genuine ingredients.
If you’re interested, also check out: Meatballs in broth
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 lb mixed ground meat
- 3.5 oz white bread (crust removed)
- 2 tbsp milk
- 1 egg
- 2 tbsp Parmigiano Reggiano (grated)
- 1 pinch nutmeg
- to taste salt
- to taste pepper
- cloves
- to taste flour
- to taste extra virgin olive oil
Tools
- 1 Bowl pyrex
- 1 Baking dish luminarc
Preparation
When it’s soft, squeeze it well and set it aside;
In a larger bowl, combine the meat, salt, pepper, grated Parmigiano Reggiano, nutmeg, and the squeezed bread, then mix everything with your hands;
Then add the egg and continue mixing with your hands until you get a soft and homogeneous mixture;
At this point, form meatballs of equal size (I know, it’s an adventure!), coat them with flour, and place them on a baking sheet lined with parchment paper, well spaced and well oiled;
Bake the meatballs in a preheated oven at 392°F for 30 minutes until golden brown;
Serve immediately.
Leftover meatballs can be stored in the fridge for 2 days.
