Monster Meatballs Recipe

Introduction

Monster Meatballs are hearty, flavorful, and perfect for a comforting family dinner. These large meatballs baked in a rich marinara sauce pair beautifully with pasta for a satisfying meal everyone will love.

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 c. finely shredded or grated Parmesan
• 1/2 c. plain breadcrumbs
• 1/4 c. chopped fresh parsley
• Extra-virgin olive oil, for drizzling
• 1/4 c. extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 3 (15-oz.) cans crushed tomatoes
• 1 c. water
• 1 c. fresh basil leaves
• 2 tsp. dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 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 kosher salt and black pepper. Add the finely chopped onion, egg, garlic, Parmesan, breadcrumbs, and parsley. Mix gently with your hands or a rubber spatula until just combined.
2. Step 2: Divide the meat mixture into 4 equal portions, about 11 ounces each, and form 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 begin to brown, approximately 15 minutes.
4. Step 4: Meanwhile, in a large Dutch oven or heavy ovenproof pot over medium heat, warm 1/4 cup olive oil. Add the small chopped onion and garlic and cook, stirring occasionally, until softened, about 7 minutes.
5. Step 5: Stir in the crushed tomatoes and water. Add the fresh basil leaves, dried oregano, kosher salt, black pepper, and crushed red pepper flakes. Bring the sauce to a simmer, stirring often, then reduce heat to medium-low and simmer gently for 10 minutes, allowing the flavors to meld and the sauce to reduce slightly.
6. Step 6: Reduce the oven temperature to 325°F (160°C). Transfer the browned meatballs into the marinara sauce, spooning some sauce over them.
7. Step 7: Continue baking until the meatballs 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 hot over cooked pasta. Spoon extra sauce on top and sprinkle with finely grated Parmesan before serving.

Tips & Variations

• For extra juicy meatballs, avoid overmixing the meat to keep the texture tender.
• Use fresh herbs like oregano and basil for the best flavor, but dried herbs can be substituted if needed.
• Try adding a splash of red wine to the marinara sauce for depth.
• Breadcrumbs can be replaced with crushed crackers or panko for a different texture.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the oven until heated through. You can also freeze cooked meatballs in sauce 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 even substitute with ground turkey or chicken, though the flavor and texture may be slightly different.

How do I know when the meatballs are fully cooked?

The best way is to use an instant-read thermometer inserted into the center of the meatballs; they are done when the temperature reaches 165°F (74°C).

Monster Meatballs Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

These Monster Meatballs are a hearty and flavorful blend of ground beef and pork, baked to golden perfection and simmered in a rich homemade marinara sauce. Perfectly paired with pasta and topped with Parmesan, this recipe brings Italian comfort food to your table with ease and delicious results.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 large monster meatballs, serves 4 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

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

Instructions

1. Prepare the Meatball Mixture: In a large bowl, combine ground beef and pork. Season with kosher salt and freshly ground black pepper. Add finely chopped onion, egg, garlic, Parmesan, breadcrumbs, and parsley. Mix gently with hands or a rubber spatula just until combined to avoid tough meatballs.
2. Form Meatballs: Divide the mixture into four equal portions, about 11 ounces each, and shape into large balls. Place on a baking sheet and drizzle the tops with extra-virgin olive oil to keep them moist and help browning.
3. Bake Meatballs: Arrange a rack in the center of the oven and preheat to 425°F (220°C). Bake the meatballs until the tops and bottoms start to brown, approximately 15 minutes, to develop a flavorful crust.
4. Make the Marinara Sauce: In a large Dutch oven or heavy ovenproof pot, heat 1/4 cup of extra-virgin olive oil over medium heat. Add finely chopped onion and garlic and cook, stirring occasionally, until softened and translucent, about 7 minutes. Stir in crushed tomatoes and water, then add fresh basil, dried oregano, kosher salt, freshly ground pepper, and crushed red pepper flakes. Bring to a simmer, stirring often, then reduce heat to medium-low and let it gently simmer for about 10 minutes to meld flavors and slightly reduce the sauce.
5. Combine Meatballs and Sauce: Lower the oven temperature to 325°F (163°C). Transfer the partially baked meatballs gently into the marinara sauce, spooning the sauce over them to coat evenly.
6. Bake Until Cooked Through: Continue baking the meatballs in the sauce until they reach an internal temperature of 165°F (74°C), about 30 minutes more. This ensures they are fully cooked and tender.
7. Serve: Plate the cooked pasta and top it with the monster meatballs and plenty of the marinara sauce. Finish with a generous sprinkle of finely grated Parmesan cheese for added richness and flavor.

Notes

• Using a mix of beef and pork provides a great balance of flavor and juiciness.
• Do not overmix the meatball ingredients to keep them tender and moist.
• You can prepare the meatballs a day ahead and refrigerate before baking.
• Use a meat thermometer to ensure meatballs are fully cooked to 165°F for safety.
• Serve with your favorite pasta shape such as spaghetti, rigatoni, or penne.
• Leftover marinara sauce can be refrigerated for up to 5 days or frozen for longer storage.

Keywords: monster meatballs, Italian meatballs, baked meatballs, homemade marinara, comfort food, pasta sauce, meatball recipe