Giant Homemade Meatballs With Tomato Sauce And Cheese
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to sink your teeth into the most mouthwatering, gigantic meatballs of your life.
Imagine a world where you can indulge in the most tender, flavorful meatballs without slaving away in the kitchen. Sounds too good to be true? Think again!
These giant lazy meatballs are truly a game-changer. With a simple, no-fuss method, you can create meatballs that are not only delicious but also visually stunning.
First, let’s start with the prep work. Crumble some stale white bread into a bowl and mix in some milk. Let it stand for 10 to 15 minutes, allowing the bread to soak up all the goodness.
Next, combine ground beef and pork in a large bowl and mix well using two forks. Add some salt, black pepper, oregano, onion powder, garlic powder, cayenne pepper, olive oil, Parmesan cheese, parsley, eggs, and the breadcrumb mixture. Mix everything together until it’s evenly combined.
Now, it’s time to shape these meatballs into giants. Wrap and chill them in the refrigerator for about an hour. Preheat your oven to 400 degrees F (200 degrees C) and lightly grease a roasting pan or baking dish.
Using damp hands, roll out four giant meatballs and place them in the prepared pan. Bake them in the preheated oven until an instant-read thermometer inserted near the center of the meatballs reads 160 to 165 degrees F (71 to 74 degrees C), which should take about 40 to 45 minutes.
Remove the meatballs from the oven and spoon some tomato sauce evenly over them. Sprinkle some Monterey Jack cheese and Parmigiano-Reggiano cheese on top. Return the meatballs to the oven and bake until the sauce is hot and the cheese is melted, which should take about 5 to 10 minutes more.
Finally, top these gorgeous meatballs with some chopped parsley and serve. The result is a dish that’s not only mouthwatering but also visually stunning.
These giant lazy meatballs are perfect for a weeknight dinner or a special occasion. They’re easy to make, delicious, and sure to impress your family and friends.
Printable Recipe
Ingredients
- 1 cup stale white bread, crumbled
- 1 cup milk
- 1 pound ground beef
- 1 pound ground pork
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, grated
- 1/4 cup parsley, chopped
- 2 eggs
- 1 cup breadcrumb mixture
- 1 cup tomato sauce
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup Parmigiano-Reggiano cheese, grated
- Chopped parsley for garnish
Instructions
- 1. Crumble stale white bread into a bowl and mix in some milk. Let it stand for 10 to 15 minutes.
- 2. Combine ground beef and pork in a large bowl and mix well using two forks.
- 3. Add salt, black pepper, oregano, onion powder, garlic powder, cayenne pepper, olive oil, Parmesan cheese, parsley, eggs, and the breadcrumb mixture. Mix everything together until evenly combined.
- 4. Shape the mixture into giant meatballs, wrap, and chill them in the refrigerator for about an hour.
- 5. Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a roasting pan or baking dish.
- 6. Using damp hands, roll out four giant meatballs and place them in the prepared pan.
- 7. Bake in the preheated oven until an instant-read thermometer inserted near the center reads 160 to 165 degrees F (71 to 74 degrees C), about 40 to 45 minutes.
- 8. Remove the meatballs from the oven and spoon some tomato sauce evenly over them.
- 9. Sprinkle Monterey Jack cheese and Parmigiano-Reggiano cheese on top.
- 10. Return the meatballs to the oven and bake until the sauce is hot and the cheese is melted, about 5 to 10 minutes more.
- 11. Top the meatballs with chopped parsley and serve.
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