Monster Meatballs Recipe

Introduction

These Monster Meatballs are large, juicy, and packed with flavor, perfect for a comforting meal. Baked to perfection and served with a rich homemade marinara sauce, they’re sure to impress family and friends.

Ingredients

• 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 cup finely shredded or grated Parmesan
• 1/2 cup plain breadcrumbs
• 1/4 cup chopped fresh parsley
• Extra-virgin olive oil, for drizzling
• 1/4 cup extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 3 (15-oz.) cans crushed tomatoes
• 1 cup water
• 1 cup 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

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 425°F (220°C). In a large bowl, combine the ground beef and pork; season with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Add the finely chopped half yellow onion, egg, garlic, Parmesan, breadcrumbs, and parsley. Mix gently with your hands or a rubber spatula until just combined.
2. Step 2: Divide the mixture into 4 equal parts (about 11 ounces each) and shape each into a large ball. Place the meatballs on a baking sheet and drizzle the tops with extra-virgin olive oil.
3. Step 3: Bake the meatballs until the tops and bottoms start to turn brown, about 15 minutes.
4. Step 4: Meanwhile, heat 1/4 cup extra-virgin olive oil in a large Dutch oven or heavy ovenproof pot over medium heat. Add the finely chopped small yellow onion and garlic, and cook, stirring occasionally, until softened, about 7 minutes.
5. Step 5: Add the crushed tomatoes and water to the pot, stirring to combine. Add the fresh basil leaves and dried oregano, then season the sauce with kosher salt, freshly ground black pepper, and a large pinch of crushed red pepper flakes. Bring to a simmer, stirring often, then reduce the heat to medium-low and simmer until slightly reduced and flavors meld, about 10 minutes.
6. Step 6: Reduce the oven temperature to 325°F (165°C). Transfer the partially baked meatballs into the marinara sauce and spoon some sauce over them.
7. Step 7: Continue baking the meatballs in the sauce until they are cooked through and an instant-read thermometer inserted into the center reads 165°F (74°C), about 30 minutes more.
8. Step 8: Serve the meatballs over cooked pasta. Spoon extra marinara sauce on top and garnish with finely grated Parmesan.

Tips & Variations

• For added moisture, soak the breadcrumbs in a little milk before mixing into the meat.
• Use fresh herbs like oregano and basil for vibrant flavor, or substitute with Italian seasoning if needed.
• To add a smoky depth, try mixing in a pinch of smoked paprika with the meat.
• Leftover meatballs make great sandwiches or can be frozen for up to 3 months.

Storage

Store leftover meatballs and marinara sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat until warmed through. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs without pork?

Yes, you can use all ground beef or substitute with ground turkey or chicken, but keep in mind this may slightly alter the flavor and texture.

How do I prevent meatballs from drying out?

Mix ingredients gently to avoid compacting the meat and bake them in sauce to keep them moist. Also, including a combination of pork and beef helps retain juiciness.

Monster Meatballs Recipe

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★★★★★

4.9 from 112 reviews

• Author: Harry
• Total Time: 1 hour 15 minutes
• Yield: 4 large meatballs, serves 4 1x

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Description

These Monster Meatballs combine juicy ground beef and pork with Parmesan, herbs, and breadcrumbs, baked to perfection and simmered in a rich homemade marinara sauce. Served over pasta and topped with more Parmesan, they make a comforting and hearty Italian-inspired meal perfect for family dinners.

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Ingredients

Scale 1x2x3x

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 cup finely shredded or grated Parmesan
• 1/2 cup plain breadcrumbs
• 1/4 cup chopped fresh parsley
• Extra-virgin olive oil, for drizzling

Marinara Sauce

• 1/4 cup extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 3 (15-oz.) cans crushed tomatoes
• 1 cup water
• 1 cup fresh basil leaves
• 2 tsp. dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Large pinch of crushed red pepper flakes

To Serve

• Cooked pasta
• Finely grated Parmesan

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Instructions

1. Prepare the Meatball Mixture: In a large bowl, combine the ground beef and pork, then season generously with kosher salt and freshly ground black pepper. Add the finely chopped yellow onion, large egg, minced garlic, shredded Parmesan, plain breadcrumbs, and chopped fresh parsley. Use your hands or a rubber spatula to gently mix until just combined, taking care not to overwork the mixture.
2. Form and Bake the Meatballs: Divide the meat mixture into four equal pieces, about 11 ounces each, and shape each into a large ball. Arrange the meatballs on a baking sheet and drizzle the tops with extra-virgin olive oil. Place the sheet in the oven preheated to 425°F and bake until the meatballs begin to brown on the tops and bottoms, approximately 15 minutes.
3. Make the Marinara Sauce: While the meatballs bake, heat 1/4 cup of extra-virgin olive oil in a large Dutch oven or heavy ovenproof pot over medium heat. Add the finely chopped onion and garlic, cooking and stirring occasionally until softened, about 7 minutes. Stir in the crushed tomatoes and water, followed by fresh basil leaves and dried oregano. Season the sauce with kosher salt, freshly ground black pepper, and a large pinch of crushed red pepper flakes. Bring the sauce to a simmer, stirring frequently, then reduce heat to medium-low. Continue simmering, stirring occasionally, until slightly reduced and flavors meld, about 10 minutes.
4. Combine Meatballs and Sauce: Lower the oven temperature to 325°F. Carefully transfer the partially baked meatballs into the marinara sauce, spooning some sauce over to coat them.
5. Bake Meatballs in Sauce: Return the pot to the oven and bake until the meatballs are fully cooked through. Check with an instant-read thermometer to ensure the internal temperature reaches 165°F, which usually takes about 30 minutes.
6. Serve: Serve the monster meatballs hot over cooked pasta. Spoon additional marinara sauce on top and finish with a generous sprinkle of finely grated Parmesan cheese.

Notes

• For best results, use 80% lean ground beef for juicy meatballs with the right fat content.
• If you prefer a spicier sauce, increase the crushed red pepper flakes slightly.
• You can prepare meatballs ahead and refrigerate before baking; just add a few extra minutes to the baking time.
• Use fresh herbs when possible for a more vibrant flavor.
• Ensure not to overmix the meatball mixture to keep meatballs tender.
• Pair with your favorite pasta, such as spaghetti or rigatoni, for a classic meal.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: meatballs, Italian meatballs, baked meatballs, marinara sauce, comfort food, ground beef, ground pork