Monster Meatballs Are Jumbo-Sized & Jumbo-Flavored

Makinze Gore
·2 min read

Yields: 8 servings

Prep Time: 20 mins

Total Time: 1 hour 30 mins

Ingredients

Meatballs

  • 1 lb.

    ground beef (preferably 80% lean)

  • 1 lb.

    ground pork

  • 2 tsp.

    kosher salt

  • 1 tsp.

    freshly ground black pepper

  • 1/2

    yellow onion, finely chopped

  • 1

    large egg

  • 4

    garlic cloves, finely chopped

  • 1 c.

    finely shredded or grated Parmesan

  • 1/2 c.

    plain breadcrumbs

  • 1/4 c.

    chopped fresh parsley

  • Extra-virgin olive oil, for drizzling

Mariana & Assembly

  • 1/4 c.

    extra-virgin olive oil

  • 1

    small yellow onion, finely chopped

  • 4

    garlic cloves, finely chopped

  • 3

    (15-oz.) cans crushed tomatoes

  • 1 c.

    water

  • 1 c.

    fresh basil leaves

  • 2 tsp.

    dried oregano

  • Kosher salt

  • Freshly ground black pepper

  • Large pinch of crushed red pepper flakes

  • Cooked pasta and finely grated Parmesan, for serving

Directions

Meatballs

  1. Arrange a rack in center of oven; preheat to 425°. In a large bowl, combine beef and pork; season with salt and black pepper. Add onion, egg, garlic, Parmesan, breadcrumbs, and parsley. Using your hands or a rubber spatula, mix until just combined.

  2. Divide mixture into 4 pieces (about 11 oz. each) and form into a ball. Arrange on a baking sheet and drizzle tops with oil.

  3. Bake meatballs until tops and bottoms start to turn brown, about 15 minutes.

Marinara & Assembly

  1. In a large Dutch oven or heavy ovenproof pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes and water and stir to combine. Add basil and oregano; season with salt, black pepper, and red pepper flakes. Bring to a simmer, stirring often, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and flavors have melded, about 10 minutes.

  2. Reduce oven temperature to 325°. Transfer meatballs to marinara and spoon sauce over.

  3. Continue to bake until meatballs are cooked through and an instant-read thermometer inserted into the center registers 165°, about 30 minutes more.

  4. Serve meatballs with pasta. Spoon more sauce over. Top with Parmesan.

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