Meatballs baked in Tomato sauce on Polenta (2024)

FAQs

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

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

The best meatballs are tender, baked and browned in a hot oven to seal in all the juices. Simmered in robust sauce for a couple of minutes ensures they soak up all of those saucy flavours, this is an easy dinner recipe that will be a hit with your family!

How long does it take to cook raw meatballs in sauce? Beef meatballs take a bit longer to become tender, so let them simmer for at least one to one and a half, preferably two hours. Pork meatballs only need about 45 minutes of simmering in the sauce.

Covering them with foil can help when reheating, but you will still want to remove it during the last few minutes of cook time in the oven. How do you keep meatballs moist when baking? The key is in the preparation! Make sure to handle the meat as little as possible and mix the ingredients just until combined.

Put your raw meatballs aside in a dish. In a large skillet or pot, heat some tomato sauce on the stovetop. I usually start it out on medium-high heat and add my raw meatballs to the pan. When the sauce comes to a boil, I lower the stove to medium-low heat and let the meatballs cook slowly.

There's really no magic to it: Lightly oil a baking sheet, place meatballs on top, bake. No flipping, no splatters, no toddler crawling into the sizzling pan…

Tenderizing the Meat:

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.

Don't overcook your meatballs! Most recipes instruct us to bake the meatballs until they are completely cooked. Next, we are to let them simmer away in some kind of sauce for hours. It should be no surprise that your meatball is going to be completely overcooked and dry by the time you eat 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.

This is especially important when working with pork, turkey and chicken, which are very wet when ground. Refrigerating gives the fat in the meat time to solidify, which helps maintain the shape. Chill your meatballs for anywhere from 10 to 20 minutes, depending on their size.

What temperature should I bake my meatballs at? ›

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.

Too much time spent forming the balls can also make them tough, and you're more likely to overwork them if you can't get them off your hands. To avoid this sticky situation, keep a dish of cold water next to you as you work, and dip your fingers in as you make the balls.

Giving the meatballs enough time to cook is essential, but if they are left to soak up the sauce for too long they'll turn squishy. Your meatballs should be fork-tender, but not soggy. But things can go the other way too; poorly cooked meatballs can come out of the pan dry as opposed to juicy.

✅ To ensure meatballs are cooked, check their internal temperature using a meat thermometer. 🌡️ They should reach 160°F (71°C) for ground beef or pork and 165°F (74°C) for ground poultry. 🔍 Alternatively, cut a meatball in half; it should be uniformly browned with no pink interior.

Tenderizing the Meat:

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.

Be sure the sides do not touch to ensure even cooking. Bake until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer, about 1 hour to 1 hour and 10 minutes. Transfer the meatballs to a serving platter and serve.