Monster Meatballs with Marinara

Monster Meatballs are my answer to weeknights when I want all the comfort of traditional meatballs but don’t have time to roll a dozen little ones by hand. With just four big meatballs to shape, you save effort without losing any flavor. These get their tenderness from a gentle hand while mixing and their deep flavor from slow roasting in a rich tomato basil sauce. They are perfect over a tangle of spaghetti with a generous snowfall of Parmesan.

The first time I made a giant batch for my family, the kids actually cheered when they saw these huge meatballs sitting atop spaghetti. Leftovers never last long in my house.

Ingredients

• Ground beef: 80 percent lean for juicy but not greasy meatballs choose fresh beef with a rich color
• Ground pork: brings tenderness and big flavor look for pork with some marbling
• Kosher salt: this seasons all the layers and makes the meatballs sing
• Black pepper: freshly ground brings mild heat and depth
• Yellow onion: finely chopped for sweetness and moisture
• Egg: acts as a binder for tender meatballs use a large fresh egg
• Garlic cloves: finely chopped for punchy aroma
• Parmesan cheese: grated for savory depth use real Parmigiano Reggiano if possible
• Plain breadcrumbs: to hold everything together and lighten texture panko or homemade work well
• Fresh parsley: brings freshness and color choose vibrant bright green leaves
• Extra-virgin olive oil: adds richness and helps everything roast beautifully splurge on a good one for finishing
• Crushed tomatoes: for a tangy deep sauce San Marzano preferred
• Fresh basil leaves: infuse the sauce with summer flavor
• Dried oregano: delivers a classic Italian note
• Crushed red pepper flakes: optional but adds a gentle kick
• Cooked pasta: for serving pick your favorite shape I love bucatini or spaghetti

Step-by-Step Instructions

Make the Meatball Mixture:

Combine beef and pork in a large mixing bowl sprinkle salt and black pepper all over the meat then add chopped onion egg garlic Parmesan breadcrumbs and parsley With clean hands or a rubber spatula gently mix everything just until the ingredients look combined Avoid squeezing or mashing the meat to keep it tender

Shape and Bake:

Divide the mixture into four equal portions each should look large and round Place on a baking sheet and gently drizzle each with a bit of olive oil Roast in a hot oven until the outside just starts to brown This seals in the juices and jumpstarts the flavor

Create the Marinara:

While your meatballs bake heat a Dutch oven or heavy pot over medium warmth Drizzle in olive oil then saute onions and garlic until soft and fragrant Stir in crushed tomatoes and water bring to a simmer Add basil leaves and oregano season everything well with salt black pepper and red pepper flakes Simmer until it tastes rich and a little thicker letting the flavors mingle

Slow Roast the Meatballs in Sauce:

Lower the oven heat and nestle your browned meatballs right in the bubbling tomato sauce Spoon some sauce over the tops Return the pot to the oven and let the meatballs gently roast in the sauce until cooked through Each meatball should read 165 degrees at the center when done plenty of sauce will keep them tender

Serve Up:

Toss hot pasta in the extra sauce and pile into bowls Split a big meatball over each portion Spoon more sauce on top and shower with lots of Parmesan Serve immediately

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My favorite part is using basil leaves in the sauce nothing beats the aroma that fills my kitchen as it simmers My kids always gather when they smell it and stealing a taste from the pot has become a tradition

Storage Tips

Store extra meatballs and sauce together in an airtight container in the refrigerator for up to four days They reheat well in a low oven or gently on the stove If freezing cool completely first and then wrap tightly for up to one month To reheat from frozen thaw overnight before warming through

Ingredient Substitutions

You can substitute all beef or all pork for the meat mixture if desired Ground turkey or chicken also work in a pinch though you may want to add a splash of milk for juiciness Swap parsley with fresh basil or even chives if that is what you have For the gluten conscious use gluten free breadcrumbs

Serving Suggestions

These jumbo meatballs make for a crowd pleasing main dish Serve over spaghetti or your favorite pasta for a classic touch For a twist try spooning them into crusty rolls for meatball subs or nestle them atop creamy polenta for a cozy winter meal Always finish with fresh Parmesan or a little drizzle of good olive oil

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Cultural and Historical Context

Giant meatballs are inspired by the large southern Italian polpette family recipes where hearty food meant hospitality Traditional Italian American meatballs were often designed to stretch meat farther and feed a crowd In my home these jumbo versions guarantee each person gets the best bite and plenty of sauce

Common Recipe Questions

→ Why make large meatballs instead of traditional small ones?

Large meatballs save time on forming and result in juicier, more tender centers. Their size also makes them perfect for sharing and serving as a centerpiece over pasta.

→ How do I avoid tough meatballs?

Mix the meat gently and only until the ingredients are combined. Over-mixing leads to dense, tough meatballs, so stop as soon as everything looks incorporated.

→ Can these meatballs be made ahead?

Yes, shape the meatballs a day in advance and refrigerate in an airtight container, or freeze them for up to one month.

→ What pasta works best with these meatballs?

Bucatini, spaghetti, or any favorite pasta will complement the meatballs and soak up the rich marinara and Parmesan topping.

→ What’s the secret to flavorful marinara sauce?

Gently sauté onions and garlic, add high-quality crushed tomatoes, and season with fresh basil, oregano, salt, and pepper for a robust, aromatic sauce.