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Giant Italian Meatballs Recipe: Easy, Juicy, and Homemade

Giant Italian Meatballs Recipe

These six extra-large Italian meatballs combine beef, pork, Parmesan, herbs, and a tender milk-soaked breadcrumb panade. They are browned for flavor and finished in a garlicky tomato sauce until juicy and cooked through.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound (454 g) Ground beef, preferably 80-85% lean
  • 1 pound (454 g) Ground pork
  • 1 cup Fresh breadcrumbs
  • 1/2 cup (120 ml) Whole milk
  • 2 Large eggs
  • 1/2 cup (45-50 g) Finely grated Parmesan cheese
  • 1/2 Medium yellow onion, very finely minced or grated
  • 4 cloves Garlic, minced
  • 1/4 cup Fresh Italian parsley, chopped
  • 2 teaspoons Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • 1 teaspoon Dried Italian seasoning or dried oregano
  • 1/2 teaspoon Red-pepper flakes, optional
For Browning
  • 2 tablespoons Olive oil
For the Sauce
  • 2 tablespoons Olive oil
  • 3 cloves Garlic, thinly sliced or minced
  • 1 28-ounce can (800 g) Crushed tomatoes
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon Red-pepper flakes, optional
  • 1/4 cup, optional Fresh basil or parsley, chopped

Method
 

Step-by-Step
  1. Combine the breadcrumbs and milk in a large bowl and let them stand for 5 minutes, until softened.
  2. Add the ground beef, ground pork, eggs, Parmesan, onion, four minced garlic cloves, parsley, salt, pepper, dried seasoning, and optional red-pepper flakes. Mix gently with your hands just until evenly combined.
  3. Divide the mixture into 6 equal portions and shape each portion into a round meatball weighing approximately 5 to 6 ounces. Chill for 20 to 30 minutes if possible.
  4. Heat 2 tablespoons olive oil in a large ovenproof skillet or Dutch oven. Brown the meatballs on several sides for 8 to 12 minutes total, working in batches if necessary.
  5. Remove excess fat if needed. Add the sauce olive oil and the remaining garlic briefly, then stir in the crushed tomatoes, salt, oregano, and optional red-pepper flakes.
  6. Return the meatballs to the sauce, cover, and bake at 400°F (200°C) for 20 to 30 minutes, until the centers reach 160°F (71°C).
  7. Rest the meatballs for 5 minutes before serving. Finish with chopped basil or parsley and additional Parmesan.

Notes

Soaking the breadcrumbs in milk creates a panade that keeps these very large meatballs moist. Mix gently and do not knead the meat. Refrigerate leftovers in sauce and reheat gently until hot.