Baked Turkey Meatballs with Spinach Recipe (2024)

FAQs

Is it better to bake meatballs at 350 or 400? ›

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.

Massage your meat

Get your hands into your mixing bowl and combine the ingredients for your meatballs using your fingers. The heat from your hands will help release the proteins in the meat which will in turn help the mixture stick together when it cooks. Don't overmix, just a few minutes will do.

Breadcrumbs: I add breadcrumbs for texture. I also love substituting them for crushed saltine crackers like we do for this meatloaf. Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked.

Place the sheet pan with the meatballs into the 350 degree f oven for 25-30 minutes. Remove the baking sheet from the oven. Check the meatballs with a meat thermometer to make sure they are 165 degrees in the middle.

Add meatballs and cook, turning occasionally until brown on all sides and internal temperature reaches 165 degrees, about 15 to 20 minutes.

Oil your hands. If you lightly coat your hands with olive oil or cooking spray before rolling the meatballs, they will form better and crack less. Bake meatballs on parchment paper. It makes for even cooking and easy cleanup, not to mention juicy meatballs!

Commercially ground turkey also has a finer texture than beef or pork, which is why it cooks up mushy. The fine consistency also means the meat has a harder time holding on to moisture.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.

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.

How to stop meatballs from being dry? ›

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color.

Bake for 15 minutes, or until the meatballs reach an internal temperature of 165°F on an instant-read thermometer. As an alternate way to check, a meatball in the center of the baking sheet should be fully cooked through when cut in half.

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.

If you don't have a meat thermometer, there are three visual checks that must done. Pierce the thickest part of the meat with a fork or skewer and check that: The juices run clear. It is piping hot all the way through (it should be steaming)

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.

If you like a crispy exterior on your meatballs, but don't want to spend time hovering over a pan filled with hot oil, turn to the oven. Baking meatballs allows them to become nicely browned, all while using less oil and putting up barely any fuss.

Use an instant read thermometer to confirm meatballs are fully cooked. (160° F internal temperature)

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.