These large, moist, and flavorful meatballs are oven-baked, making them easier and less messy than fried meatballs. Double or triple this baked meatballs recipe to keep a stash in the freezer for last-minute meals.
Saute onions in 1 TB of olive oil over medium heat until translucent. Add garlic and cook for another minute. Remove from the heat to cool.
Soak bread in milk until it is soft, 4-5 minutes. Stir it so that all the pieces of bread are moist.
To a large mixing bowl, add ground beef, cooled onions and garlic, soaked bread, fresh parsley, dried oregano, ricotta, and parmesan.
I find it's easier and more efficient (if not a bit yucky) to mix all the ingredients with my hands. Feel free to put on a pair of CLEAN rubber gloves if you are squeamish that way! Mix until JUST COMBINED. The more you mix, the tougher and more compact your meatballs will be.
Once thoroughly mixed, form meatballs and place on a parchment paper lined, rimmed baking sheet. We like our meatballs big, so I make them about 3", but you can make whatever size you want. The cooking time is for the 3", so if you make them smaller, check them 10 minutes earlier.
Bake meatballs for 25-30 minutes or until the internal temperature is 160°F (71°C). It is better to undercook than overcook if you will be adding your meatballs to cooking marinara sauce. (see note for instructions to fry your meatballs)
Serve on a plate with Marinara Sauce, Parmesan Cheese, and a big hunk of Crusty Bread!
Notes
How to Fry Your Meatballs:Follow the recipe through step 6. Then:
In a large skillet or frying pan, pour in enough olive oil (or a mix of olive oil and a neutral oil like canola or vegetable) to cover the bottom by about a quarter-inch.
Heat the oil over medium heat. To test if the oil is hot enough, you can drop a tiny piece of the meat mixture into the pan. If it sizzles upon contact, the oil is ready.
Carefully place a few meatballs into the hot oil, ensuring they’re not crowded. Crowding can lower the oil’s temperature and result in uneven cooking.
Fry the meatballs, turning them occasionally with tongs, until they’re browned on all sides. For 3-inch meatballs, this should take about 5-7 minutes per batch. A splatter guard is a very helpful tool when frying.
Because of their size, after browning, you can reduce the heat to medium-low and cover the skillet with a lid. Let them cook for an additional 10-12 minutes to ensure they’re cooked through.
Alternatively, you can transfer the browned meatballs to a baking dish and finish cooking them in a 375°F oven for about 10-15 minutes.
The most accurate way to ensure they’re done is by checking the internal temperature with a meat thermometer. It should read at least 160°F for ground beef.
Once cooked, transfer the meatballs to a plate lined with paper towels to absorb any excess oil.