Bubble Up Meatball Sub Casserole Homemade Meatballs - Recipe Diaries (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.

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.

Give each meatball a final roll and add them to the pot. Brown them in batches, for a few minutes on each side. They won't be cooked all the way through. Remove and set aside until the sauce is prepared, then simmer them in the sauce for 45 minutes.

A good rule of thumb is to bake meatballs for 20-25 minutes at 400 degrees fahrenheit. Every oven is different so the cooking time will not be the same for everyone. You will know the meatballs are ready when the internal temperature of the meatballs is 165 degrees.

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.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

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.

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.

If you like them gray and dry (some people do) wait till the meatball is at about 165*F. Another trick I do is to stick it with a knife or cake tester, leave it in for 10 seconds, then pull the metal out and touch it to my lower lip. I judge how done the meat is by how hot the metal is.

Do you have to pre cook meatballs before putting in sauce? ›

Simmering: You don't have to brown meatballs before adding them to a sauce, particularly if you're cooking them in a slow cooker like these Slow-Cooker Italian Meatballs.

Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.

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.

For all sizes of Cooked Perfect^® Meatballs, preheat oven to 350° F. Place frozen meatballs in a single layer on a baking tray. Heat for 15 to 25 minutes or until hot.

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.

Leaving the meatballs out of the sauce until the last 30 minutes of cooking ensures that they stay juicy and tender.