You can easily overcook meatballs and be left with hard, dry meatballs that no one wants to eat. To avoid this, cook them until they reach an internal temperature of 165℉. This ensures that the meatballs are safe to eat while still being moist and juicy. If you don’t have a thermometer, you’ll have to eyeball it. When they’re ready to eat, the meatballs should be a pale brown on the outside, with a few darker brown flecks. You can cut a meatball in the middle to see if they’re ready. As long as it’s completely white and piping hot, your meatballs are cooked.