To make tender beef meatballs, mix ground beef with egg, fine breadcrumbs and seasonings, then shape it loosely into small balls. Bake at 400°F (204°C) until the center of the largest meatball reaches 160°F (71°C). Start checking one-inch meatballs around 18 minutes. Serve them straight from the pan or simmer them briefly in a sauce after baking.
.jpg){kind=link}
Measure and mix the base
Start with one pound of 90% lean ground beef. Beat an egg in a bowl, stir in breadcrumbs and seasonings, then crumble the beef over the mixture. Fold everything together lightly with clean hands or a fork. When you can no longer see separate clumps of crumbs or egg, stop mixing. Fine dry breadcrumbs spread through the meat more evenly than large chunks of bread.
| Ground beef | 1 lb |
|---|---|
| Large egg | 1 |
| Fine dry breadcrumbs | 1/3 cup |
| Fine salt | 1/2 tsp |
| Garlic | 1 clove, minced |
| Black pepper | 1/4 tsp |
Shape them to cook evenly
Line a rimmed sheet pan with parchment rated for the oven temperature. Use a spoon or small scoop to divide the mixture, then roll each portion lightly between your palms. Aim for roughly 1 inch across and leave a gap between the balls. Matching the size matters because the smaller ones can dry out by the time a noticeably larger one has cooked through.
Bake and check the center
Slide the pan onto the middle rack of a preheated 400°F (204°C) oven. Use 18 to 20 minutes as a guide for one-inch meatballs. Insert an instant-read thermometer through the side into the center of one of the largest pieces and check a second large piece if sizes vary. Ground beef is ready at 160°F (71°C). Surface browning alone can’t tell you the center temperature.
Finish them in tomato sauce
While the meatballs bake, warm a pot of tomato sauce over low heat. Use tongs or a spoon to transfer the cooked meatballs to the sauce and turn them gently until coated. Let them sit at a low simmer for a few minutes. If the sauce thickens before dinner is ready, loosen it with a splash of water or reserved pasta cooking water.
Serve a batch two ways
Toss half the meatballs with spaghetti and sauce, then save the rest plain for another meal. Serve the plain ones with mashed potatoes and a crisp cucumber salad, or tuck them into toasted rolls with a spoonful of sauce. To help sauce cling to pasta, toss it with the noodles first and spoon the meatballs over each plate.
Cool and reheat leftovers safely
Refrigerate cooked meatballs within 2 hours, or within 1 hour when the temperature is above 90°F (32°C). Use a shallow covered container and eat refrigerated leftovers within 3 to 4 days. Reheat to 165°F (74°C). If reheating in sauce, stir gently to warm evenly and check the center of a large meatball.
Sources and related guides
Beef. It’s What’s For Dinner. mini meatball method · FoodSafety.gov minimum internal temperatures · USDA leftover storage and reheating
On Wondelique, see how to make mashed potatoes and how to make lasagna.
Tools and supplies for this guide
As an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Baker’s Half Sheet
A rimmed baking sheet holds the meatballs and catches drippings during oven baking. Leave space between the meatballs and check their internal temperature.
View Nordic Ware Naturals Baker’s Half Sheet on Amazon (paid link).
Leave a Reply