Giant Lazy Meatballs

4.8
(26)
25 Reviews
2 Photos

These giant lazy meatballs are truly beautiful. Forget that we used just about the laziest method ever to make them, with no slicing and dicing, the taste and the texture are that of a properly made, high-quality meatball.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Published on September 24, 2024
2
braising pan with 4 giant meatballs with tomato sauce and cheese
2
Prep Time:
15 mins
Cook Time:
45 mins
Stand Time:
10 mins
Chill Time:
1 hr
Total Time:
2 hrs 20 mins
Servings:
8
Yield:
4 meatballs
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Ingredients

Original recipe (1X) yields 8 servings

Meatballs

  • 4 large slices stale white bread, crusts removed

  • 1/2 cup milk

  • 1 pound ground beef

  • 1 pound ground pork

  • 2 1/2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1/4 teaspoon dried oregano

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 pinch cayenne pepper

  • 1 tablespoon olive oil

  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

  • 1/3 cup chopped fresh Italian parsley (optional)

  • 2 large eggs, lightly beaten

For the Top

  • 2 cups tomato sauce

  • 2 ounces Monterey Jack cheese, shredded

  • 1/4 cup grated Parmigiano-Reggiano cheese

  • 1 tablespoon chopped fresh Italian parsley

Directions

  1. Crumble bread into a bowl and mix in milk thoroughly using a fork. Let stand for 10 to 15 minutes.

  2. Combine beef and pork in a large bowl and mix well using 2 forks. Add salt, black pepper, oregano, onion powder, garlic powder, cayenne, olive oil, Parmesan, parsley, eggs, and the breadcrumb mixture. Mix using 2 forks until everything is evenly combined. Wrap and chill in the refrigerator for 1 hour. 

  3. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan or baking dish. Using damp hands, roll 4 giant meatballs, and place in the prepared pan.

  4. Bake in the preheated oven until an instant read thermometer inserted near the center of meatballs reads 160 to 165 degrees F (71 to 74 degrees C), 40 to 45 minutes.

  5. Remove meatballs from the oven, and spoon tomato sauce evenly over meatballs. Sprinkle first with Monterey Jack cheese, and then with Parmigiano-Reggiano.

  6. Return meatballs to the oven, and bake until sauce is hot and cheese is melted, 5 to 10 minutes more. Top with parsley and serve.

    braising pan with 4 giant meatballs with tomato sauce and cheese

    John Mitzewich

Nutrition Facts (per serving)

445 Calories
29g Fat
8g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 445
% Daily Value *
Total Fat 29g 37%
Saturated Fat 11g 56%
Cholesterol 163mg 54%
Sodium 980mg 43%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 37g 74%
Vitamin C 5mg 6%
Calcium 180mg 14%
Iron 3mg 19%
Potassium 680mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.