How to Make Meatballs in the Oven
Oven-Baked Meatballs
Makes approximately 20
You can pan-fry meatballs, but we recommend baking for larger batches. The meatballs will cook evenly, and the breadcrumbs will absorb less fat. Speaking of the breadcrumbs, you can either make them by pulsing 2-3-day-old stale bread in the food processor or just purchase them already made.
Olive oil
1 lb. ground beef
1 Tbsp. whole milk
1 egg, lightly beaten
½ onion, chopped
1 garlic clove, grated
¼ cup pecorino cheese, grated
1/4 cup parsley, chopped
1 tsp. kosher salt
½ tsp. black pepper
1/2 cup breadcrumbs
Preheat the oven to 450 degrees F. Brush a sheet pan with olive oil.
In a large bowl, combine the rest of the ingredients with your hands, being careful not to overmix.
Using dampened hands, roll 1 tablespoon of the mixture into a ball shape, taking care not to press too much. Continue until all of the mixture has been molded, lining the meatballs on the greased sheet pan as you go.
Bake in the oven for 15-20 minutes, or until cooked through.
Make ahead: Store, with or without sauce, for up to 3 days in the fridge or 4 months in the freezer.
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