Oven-Baked Dill Meatballs are juicy and packed with vibrant dill flavour. Easy to make a big batch in the oven and then freeze. Great to add to your favourite pasta, soup, or have with mashed potatoes. Perfect for batch cooking.
1/2teaspoongarlic salt(or more based on your taste)
Instructions
Preheat the oven to 400F.
Line a big sheet pan with parchment paper
In a large bowl, mix all the ingredients really well.
Shape the ground meat mixture into walnut-sized meatballs and place on a baking sheet covered in parchment paper.I like using a small ice cream scoop to measure out the meat.
Bake in the preheated oven for about 25-30 minutes (or until cooked, depending on your oven).
Notes
I like wearing gloves when I roll the meatballs, it helps with cleanup.Safe internal temperature for meatballs is at least 160F, so make sure to test a few meatballs once you take them out of the oven. The temperature will be about 180F after 30 minutes of cooking, so if you like juicier meatballs, cook them for 25 minutes. In my family, we prefer dryer meatballs so I often cook them for 35-40 minutes.This is the meat thermometer I have.