Monster Meatballs with Marinara (Printer-Friendly Version)

Jumbo-sized meatballs slow-baked in rich marinara sauce. Serve over pasta and finish with Parmesan.

# Required Ingredients:

→ For the Meatballs

01 - 450 g ground beef (80% lean recommended)
02 - 450 g ground pork
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 0.5 yellow onion, finely chopped
06 - 1 large egg
07 - 4 garlic cloves, finely chopped
08 - 100 g finely shredded or grated Parmesan
09 - 60 g plain breadcrumbs
10 - 15 g fresh parsley, chopped
11 - Extra-virgin olive oil, for drizzling

→ For the Marinara and Assembly

12 - 60 ml extra-virgin olive oil
13 - 1 small yellow onion, finely chopped
14 - 4 garlic cloves, finely chopped
15 - 1,275 g crushed tomatoes (3 cans, 425 g each)
16 - 240 ml water
17 - 20 g fresh basil leaves
18 - 2 teaspoons dried oregano
19 - Kosher salt, to taste
20 - Freshly ground black pepper, to taste
21 - Large pinch crushed red pepper flakes
22 - Cooked pasta, for serving
23 - Finely grated Parmesan, for serving

# Step-by-Step Instructions:

01 - Preheat oven to 220°C with rack set in the center. In a large bowl, gently combine ground beef and pork; season with kosher salt and black pepper. Add chopped onion, egg, garlic, Parmesan, breadcrumbs, and parsley. Mix just until evenly incorporated without overworking the meat.
02 - Divide mixture into 4 equal portions, shaping each into a large ball (approximately 310 g per meatball). Arrange meatballs on a baking sheet and drizzle with extra-virgin olive oil. Bake until tops and bottoms are beginning to brown, about 15 minutes.
03 - While meatballs bake, heat extra-virgin olive oil in a large Dutch oven or heavy ovenproof pot over medium heat. Cook chopped onion and garlic, stirring occasionally, until softened, about 7 minutes. Stir in crushed tomatoes and water. Add basil leaves and dried oregano; season with salt, pepper, and crushed red pepper flakes. Bring to a simmer, stirring frequently, then lower heat and cook until slightly reduced and flavors have melded, about 10 minutes.
04 - Reduce oven temperature to 165°C. Transfer partially baked meatballs to the simmering marinara sauce. Spoon sauce over meatballs to coat.
05 - Transfer the pot to the oven and bake uncovered until meatballs are cooked through and an instant-read thermometer inserted in the center registers 74°C, about 30 minutes.
06 - Serve meatballs halved or whole over cooked pasta. Spoon additional marinara sauce over top and finish with a generous shower of grated Parmesan.

# Handy Cooking Tips:

01 - Avoid overmixing the meat to maintain tender texture in the meatballs.
02 - Meatballs can be shaped up to a day in advance and refrigerated in an airtight container, or frozen for up to 1 month.

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