Homemade meatballs baked in the oven
Homemade meatballs are easier to cook evenly when they are similar in size and mixed with a light hand. This beef version uses breadcrumbs, egg and a little water for a tender binder. It makes twelve meatballs, or four servings of three.
The oven method keeps the process simple: shape, space on a rack and bake. Plan about 15 minutes of preparation and roughly 24–27 minutes in the oven. Use a food thermometer rather than assuming a browned exterior means the middle is done.
Why meatballs feel dense: aggressive mixing and very tight shaping can compact the meat. Too much dry crumb may also change the result; measure rather than adding handfuls until the bowl looks dry.
If you make smaller meatballs, begin checks sooner. Larger ones need more time, but the same safe center temperature. Turkey or chicken mince requires a different minimum temperature and is not a direct safety-equivalent swap.
For leftovers, refrigerate in shallow containers promptly and reheat to 165 °F (74 °C). Do not save raw mixture that has been left on the counter throughout a long cooking session.
재료
1단계
Heat oven to 400 °F (205 °C). Place an oven-safe rack over a rimmed broiler pan and lightly oil the rack. The pan underneath catches drips; a flat un-rimmed baking sheet is not a suitable substitute.
2단계
Combine beef, breadcrumbs, egg, water, garlic, salt and pepper. Mix only until the ingredients are evenly distributed. Do not knead the mixture like bread dough.
3단계
Divide into twelve portions and roll gently into balls of similar size. Arrange apart on the rack. Wash hands and clean surfaces that touched the raw mixture.
4단계
Bake about 24–27 minutes. Check several meatballs, particularly the largest, by inserting a thermometer into the center. Ground beef must reach 160 °F (71 °C). Cook longer if necessary.
5단계
Serve hot on their own or with separately heated tomato sauce. Pasta, rolls and additional sauce are optional serving choices and are not part of the listed recipe quantities.
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