Meatballs are done when their centers reach a safe internal temperature—not simply when the outsides look browned. This straightforward beef-and-pork recipe makes tender, evenly cooked meatballs and shows you how to check them accurately, whether you finish them in the oven or in sauce.
Ingredients
- 1 pound (450 g) ground beef, preferably 80–85% lean
- ½ pound (225 g) ground pork
- ½ cup plain dried breadcrumbs
- ¼ cup whole milk
- 1 large egg
- ⅓ cup finely grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
- 1 small garlic clove, minced or finely grated
- ¾ teaspoon fine salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil, for the baking sheet or skillet
- Optional: 2 cups marinara sauce, for serving or finishing the meatballs
Instructions
- Heat the oven. Arrange a rack in the center and heat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet or line it with foil and lightly oil the foil. A wire rack set over the sheet can help fat drain, but it is not essential.
- Soak the breadcrumbs. In a large bowl, stir together the breadcrumbs and milk. Leave them for about 5 minutes, until the crumbs have absorbed most of the liquid. This mixture, sometimes called a panade, helps keep the meatballs moist.
- Mix gently. Add the egg, Parmesan, parsley, garlic, salt, pepper, beef, and pork. Use clean hands or a fork to combine just until the ingredients are distributed. Avoid squeezing or kneading the mixture, which can make the meatballs firm and dense.
- Shape the meatballs. Divide the mixture into about 20 portions, each roughly 1½ inches (4 cm) across. Roll them lightly between your palms and arrange them on the prepared sheet with a little space between each. Keeping them close to the same size helps them cook evenly.
- Bake and check. Bake for 15–20 minutes, depending on their size and your oven. Start checking at 15 minutes. Insert an instant-read food thermometer sideways into the center of a larger meatball; the tip should reach the middle without touching the baking sheet. Since this recipe contains ground beef and pork, cook every meatball to at least 160°F (71°C). If any are below that temperature, return the pan to the oven and check again after a few minutes.
- Rest or finish in sauce. Let the meatballs rest for 3–5 minutes before serving. If you want them saucy, bring marinara to a gentle simmer in a saucepan and add the cooked meatballs. Simmer for 5–10 minutes, stirring carefully, and check that the centers remain at least 160°F (71°C). Do not rely on sauce simmering or browned surfaces as proof that the meatballs are safely cooked.
Tips
- Use a thermometer. Color is an unreliable doneness test: meatballs can brown before their centers are safe, and fully cooked meat may remain pink. An instant-read thermometer gives the clearest answer. Check a few of the largest meatballs, especially if their sizes vary.
- Match the temperature to the meat. Ground beef, pork, lamb, and veal should reach 160°F (71°C). Ground chicken and turkey should reach 165°F (74°C). For meatballs made from a blend, use the highest minimum temperature required by any meat in the mixture.
- Keep the mixture tender. Mix only until combined and shape with a light touch. If the mixture is sticky, dampen your hands with water rather than adding lots of extra breadcrumbs, which can dry it out.
- Choose a substitute carefully. Ground turkey or chicken can replace the beef and pork, but cook those meatballs to 165°F (74°C). If using a gluten-free breadcrumb, use the same quantity and check that other packaged ingredients meet your needs.
Serving Suggestions
Serve the hot meatballs with marinara over spaghetti, another pasta shape, or polenta. They are also good in toasted rolls with melted provolone, alongside roasted vegetables, or with mashed potatoes and a simple green salad. For an appetizer, offer them with warm sauce and toothpicks; keep the serving dish hot rather than leaving meatballs at room temperature for an extended period.
Variations
For all-beef meatballs, replace the pork with another ½ pound of ground beef; the safe temperature remains 160°F (71°C). For turkey or chicken meatballs, use 1½ pounds of ground poultry and cook to 165°F (74°C); lean poultry benefits from the milk-and-breadcrumb mixture, so keep it in the recipe. You can swap parsley for 1 teaspoon dried Italian seasoning, or add ½ teaspoon dried oregano and a pinch of red pepper flakes. To cook on the stovetop, brown the meatballs in a lightly oiled covered skillet over medium heat, turning them carefully, then lower the heat and cook until the centers reach the appropriate temperature. Brown color alone does not confirm doneness.
Storage and Reheating
Refrigerate cooked meatballs in a covered, shallow container within 2 hours of cooking, or within 1 hour if the room temperature is above 90°F (32°C). They keep for 3–4 days in a refrigerator at 40°F (4°C) or colder. Freeze them, plain or with sauce, in a freezer-safe container for best quality for about 2–3 months; thaw in the refrigerator overnight for more even reheating.
Reheat leftovers on the stovetop in sauce over medium-low heat, stirring gently, or covered in a microwave in short bursts, turning or stirring between bursts. Heat leftovers to 165°F (74°C) throughout. If reheating in an oven, cover the dish with foil to limit drying and check the center of a meatball with a thermometer. Avoid repeatedly cooling and reheating the same batch; take out only the portion you plan to serve.
Frequently Asked Questions
What temperature are meatballs done?
For meatballs made with ground beef, pork, lamb, or veal, the safe minimum internal temperature is 160°F (71°C). Meatballs made with ground chicken or turkey must reach 165°F (74°C). Measure the center with an instant-read thermometer.
Can meatballs be a little pink inside?
Possibly. Ground meat can retain a pink color even after reaching a safe temperature, while some meatballs turn brown before they are safe. Do not judge doneness by color; check the temperature in the center instead.
Where should I put the thermometer?
Insert the thermometer into the thickest meatball, aiming for its center. For small meatballs, slide the probe in sideways so the sensing tip is fully inside the meat without poking through or touching the pan. Check more than one if they are different sizes.
How long do meatballs take to cook?
In a 400°F (200°C) oven, meatballs about 1½ inches across often take 15–20 minutes. Timing varies with size, starting temperature, pan, and oven, so use the listed time as a guide and confirm the safe internal temperature before serving.
Is it safe to finish raw meatballs in sauce?
Yes, provided the sauce stays at a gentle simmer and the centers of the meatballs reach the required safe temperature: 160°F (71°C) for beef or pork, or 165°F (74°C) for poultry. Raw meat can make sauce less appealingly greasy, so many cooks brown or bake meatballs first.
Can I cook meatballs from frozen?
Yes. Bake frozen meatballs or heat them in sauce until hot all the way through, allowing extra time and checking the center with a thermometer. For homemade frozen meatballs, label the container with the meat type so you know whether the target is 160°F (71°C) or 165°F (74°C).