How long do meatballs bake at 400°F?

Bake 1.5-inch meatballs at 400°F for 18 to 20 minutes. They should be well browned and reach an internal temperature of 160°F. A cookie scoop or similar tool will help make meatballs of uniform size that cook evenly.

Can I use all ground beef?

You can use all ground beef. I suggest a half-and-half blend of beef and pork to add some fat to the meatballs for juiciness. Use the same amount of meat overall.

What can I use instead of Panko?

Try gluten-free breadcrumbs or crushed pork rinds as a replacement for Panko. Use milk in the same way.

Can I freeze baked meatballs?

Allow the cooked meatballs to cool completely. Place the cooked meatballs on a tray in the freezer to freeze until solid. After freezing, place the meatballs in a resealable bag for long-term storage. Frozen meatballs can be stored for up to 3 months. Freezing individual meatballs prevents freezing them into one large clump.

What's the best way to reheat them?

Warm in a sauce or in a 350°F oven. I don't recommend microwaving them, as it can make them rubbery.

How long do cooked meatballs keep?

Cooked meatballs can be stored in the refrigerator for up to 4 days in a covered container.

Oven Baked Meatballs with Beef and Pork

By Liam CarterOct 25, 2026

Prep

15 min

Cook

20 min

Total

35 min

Servings

Level

Easy

Jump to recipe

Baking at 400°F is one option for cooking meatballs without a frying pan. Adding breadcrumbs and milk to the meatball mixture can help ensure a soft center and browned outside when baked. There is no need to clean a frying pan after cooking. I bake meatballs for use on spaghetti and sandwiches.

Start by preparing the panade and allowing it to rest for 5 minutes before adding other ingredients to the bowl. The panade will set up during the rest period (5 minutes). Use hands to lightly combine meat into panade until it begins to form a ball. The kneading action helps set proteins in cooked meatballs. Do not overmix meat to a paste consistency.

Prep 1.5-inch balls on a parchment-lined baking sheet. Bake until the balls are golden brown and the internal temperature of the balls is 160°F. An ice cream scoop works well for shaping balls. It is quick and does not involve measuring. These balls are ideal for meal planning. The baking sheet is easy to clean, except for the parchment liner.

If you are replacing meat, you might consider fattier cuts of turkey or chicken to keep the dish moist. Veal mixed with beef and pork will give you an Italian-American flavor. I skip browning the meat in a skillet before adding it to the dish to avoid another dish to wash. You can add a little crushed red pepper for flavor.

What makes this special

One sheet will fit 24 meatballs in one layer with room for browning around the meatballs.
A medium cookie scoop can help you keep your cookies the same size, about 1.5 inches, so they will bake evenly.
Parchment prevents sticking and makes cleanup of the baking sheet after dinner easier.
Freshly grated Parmesan is free of anticaking agents that are present in pre-grated Parmesan products. Anticaking agents can change the texture of Parmesan.
A combination of ground beef and pork in equal amounts adds fat to the meatballs to keep them from drying out in the oven.
The oven sears the meatballs at 400°F. No oil splattering or dirty pans to clean up.

Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Combine the Panko breadcrumbs and milk in a large mixing bowl. Let the mixture stand for 5 minutes.

Mix the egg, Parmesan cheese, parsley, garlic powder, onion powder, Italian seasoning, salt, and black pepper into the panade.

Add the ground beef and ground pork. Gently mix with your hands until just combined.

Roll the mixture into 1.5-inch meatballs and arrange them in a single layer on the prepared baking sheet.

Bake for 18 to 20 minutes, until browned and the internal temperature reaches 160°F (71°C).

Serve immediately, or add the meatballs to your favorite sauce to simmer.

FAQ

Dry meatballs are usually made with lean meat or other processed products or overbaked. Soaking breadcrumbs and other ingredients in water before mixing with the meat can help prevent dry meatballs. Mixing ground pork with ground beef can add moisture. For poultry meatballs, look for fattier poultry products. Shape meatballs to the size recommended on the package. Bake meatballs until the outside is browned and the internal temperature reaches 160°F. Meatballs of varying sizes will need to be baked for different lengths of time. Overbaking can lead to dry meatballs.

1 / 2

Dinner Beef Pork Italian American Baking Meal Prep