Baked Mongolian Beef Meatballs - The Defined Dish Recipes (2024)

FAQs

Is it better to bake or simmer meatballs? ›

Baking them gives the meatballs a little more flavor without additional oil since you are searing the outside under the broiler in your oven. Just make sure you bake them on a really heavy-duty baking sheet like this one.

Baking Soda is an Easy Meat Tenderizer

Baking soda helps prevent ground beef from drying out, allowing those burger patties to keep their moisture and brown quicker for the most flavorful cookout.

Cook until they are no longer pink in the middle and any juices run clear. You'll need to turn them regularly to make sure they cook evenly and retain their round shape.

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes.

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!

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

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.

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.

Milk: Milk adds moisture, ensuring the meatballs don't dry out during the cooking process. Onion: An onion lends bold flavor. Meat: You'll need a pound of ground beef and a pound of ground pork. Egg: An egg adds moisture and helps bind the meatballs together.

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.

What not to do when making meatballs? ›

Don't add much apart from meat

Don't add too many non-meat ingredients to your meatballs. Herbs and spices are fine, but once you start adding loads of chopped vegetables you'll be creating all sorts of difficulty when it comes to getting it all to stick together.

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.

And of course, browning them adds a lot of wonderful complex flavor to the meatballs, so you definitely don't want to skip this step.

I usually start it out on medium-high heat and add my raw meatballs to the pan. When the sauce comes to a boil, I lower the stove to medium-low heat and let the meatballs cook slowly. The meatballs will be completely cooked in about 30 minutes, but the cooking time can be longer.

Cooking raw meatballs in sauce not only allows you to control the ingredients, but it also creates a homemade flavor that is hard to beat. Impress your loved ones at your next gathering with this classic dish that will have them asking for your recipe.