To prepare baked meatballs quickly and easily, use a 1 1/2-inch scoop to form the balls, and set them in a roasting pan. Meatballs of this size cook completely after approximately 20 minutes in an oven at 400 degrees Fahrenheit. Transfer the meatballs immediately to tomato sauce to retain moisture.
To ease cleanup afterward, line the roasting pan or baking sheet with aluminum foil, and mist it with non-fat cooking spray. This way, the dirty foil can simply be removed at the end of cooking. The foil also helps the meatballs resist burning from extended contact with the cooking vessel. Make sure that all of the meatballs are roughly the same in size and shape. Also, ensure that they are placed an equal distance apart on the cooking vessel. Both of these efforts help the meatballs cook evenly.
To add flavor to baked meatballs, consider adding minced garlic, seasoned Italian breadcrumbs, mustard powder, pepper flake and dried Italian seasoning. If desired, also add freshly chopped herbs, such as basil or parsley, to the mix. If there's trouble binding the mixture sufficiently, add the contents of a large egg, combining everything by hand to avoid overworking the meat product. About 3 pounds of ground meat should yield approximately 60 meatballs, enough to feed a sizable crowd.