They are 1.5" diameter and will be cooked in an oven at 350
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Here's a recipe that sounds somewhat similar to what you're trying to do that calls for baking 35 minutes @ 350: http://food52.com/recipes..."Perfection," though, will depend just as much on the prep as the cooking; hopefully you've incorporated some kind of fat if you're using 90% lean meat or leaner, and that the ingredients haven't been over mixed. Both can lead to dry or tough meatballs.
I found a food thermometer hiding in the back of a drawer, tested a meatball at 15 min and it was 155, looks like 17 min was the ideal goal
Big change begins with small habits.
Cut Down on Kitchen Waste
Marcella Hazan’s *Other* Tomato Sauces
Get Set for the Best
ALDI Groceries We Love
Stock Up on Essentials