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Baking Meatballs

Meatballs in the Oven: foil, parchment, nothing, time& temp?

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Meatballs in the Oven: foil, parchment, nothing, time& temp?

Denis | Jan 31, 2013 08:47 AM

I'm making meatball sandwiches for the Superbowl, and want to do them in the oven. I did this last time and it worked out OK, but can't recall what I did, and I see different advice on the issues referenced in the subject line.

On dealing with the pan, I'd rather not have major cleanup, but foil sometimes sticks and there'll be kids among the consumers, so I don't want to be feeding them bits of foil I might miss. Parchment paper? Nothing and just deal?

Also, any thoughts on time & temp would be welcome. I'm thinking of making the meatballs about 2-inch diameter uncooked, putting them in at 400 or so, turning after they start to look brown (5 minutes?), and then cooking for another few minutes after. Last time I recall doing lots of furious rolling of the pans to get them brown all over, but I think this time I'd like to do just a simple, single turn if I can. Thanks to any responders!

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