Monster Meatballs Recipe

Introduction

These Monster Meatballs are a hearty and flavorful dish made from a mix of beef and pork, baked to perfection and simmered in a rich homemade marinara sauce. Perfect for a comforting dinner, they pair wonderfully with pasta and a sprinkle of Parmesan cheese.

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 cup finely shredded or grated Parmesan
• 1/2 cup plain breadcrumbs
• 1/4 cup chopped fresh parsley
• Extra-virgin olive oil, for drizzling
• 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
• Cooked pasta, for serving
• 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 ground beef and pork, then season with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
2. Step 2: Add finely chopped 1/2 yellow onion, 1 large egg, 4 finely chopped garlic cloves, 1 cup grated Parmesan, 1/2 cup plain breadcrumbs, and 1/4 cup chopped fresh parsley to the meat. Mix gently with your hands or a rubber spatula until just combined.
3. Step 3: Divide the mixture into 4 equal portions (about 11 oz. each) and shape each into a large ball. Place the meatballs on a baking sheet and drizzle the tops with a little extra-virgin olive oil.
4. Step 4: Bake the meatballs for about 15 minutes, until their tops and bottoms start to brown.
5. Step 5: Meanwhile, in a large Dutch oven or heavy ovenproof pot over medium heat, heat 1/4 cup extra-virgin olive oil. Add 1 small finely chopped yellow onion and cook, stirring occasionally, until softened, about 7 minutes.
6. Step 6: Add 3 cans (15 oz. each) crushed tomatoes and 1 cup water to the pot. Stir to combine, then add 1 cup fresh basil leaves, 2 tsp dried oregano, a pinch of crushed red pepper flakes, and season with salt and pepper to taste.
7. Step 7: Bring the sauce to a simmer, stirring often. Reduce heat to medium-low and let it simmer gently for about 10 minutes, allowing flavors to meld and the sauce to slightly reduce.
8. Step 8: Lower the oven temperature to 325°F (160°C). Carefully transfer the partially baked meatballs into the marinara sauce, spooning sauce over them to coat.
9. Step 9: Continue baking in the oven until the meatballs are cooked through and reach an internal temperature of 165°F (74°C), about 30 minutes more.
10. Step 10: Serve the meatballs hot over cooked pasta, spooning extra sauce on top. Garnish with additional grated Parmesan if desired.

Tips & Variations

• For extra moisture, soak the breadcrumbs in a little milk before mixing them into the meat.
• Try adding a pinch of nutmeg or smoked paprika into the meat mixture for a subtle depth of flavor.
• Use fresh herbs like oregano and basil if available, but dried herbs work well and are more convenient.
• Leftover meatballs can be simmered in sauce on the stove instead of baking for convenience.
• Serve with garlic bread or a simple green salad for a complete meal.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat until warmed through, adding a splash of water or broth if the sauce is too thick. For longer storage, freeze in a freezer-safe container 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 ahead of time?

Yes, you can prepare and bake the meatballs ahead. Keep the sauce separate until reheating if possible for the freshest taste. Meatballs can be cooled and refrigerated, then reheated in the sauce when ready to serve.

Can I use just one type of meat for these meatballs?

Absolutely. While a mix of beef and pork adds flavor and texture, ground beef or pork alone will work fine. Adjust seasoning as needed to balance the flavor.

Monster Meatballs Recipe

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★★★★★

4.9 from 84 reviews

These Monster Meatballs combine ground beef and pork with aromatic herbs, Parmesan, and breadcrumbs for a hearty, flavorful dish. Baked first to develop a golden crust, they simmer in a rich homemade marinara sauce made with fresh basil, oregano, and crushed tomatoes. Served over pasta with extra Parmesan, this comforting Italian-American classic is perfect for family dinners or special gatherings.

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

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 c. finely shredded or grated Parmesan
• 1/2 c. plain breadcrumbs
• 1/4 c. chopped fresh parsley
• Extra-virgin olive oil, for drizzling

Marinara Sauce

• 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

To Serve

• Cooked pasta
• Finely grated Parmesan

Instructions

1. Preheat and prepare meat mixture: Arrange a rack in the center of the oven and preheat it to 425°F. In a large bowl, combine the ground beef and ground pork. Season generously with 2 teaspoons kosher salt and 1 teaspoon black pepper. Add the finely chopped onion, egg, garlic, Parmesan, breadcrumbs, and chopped parsley. Mix gently using your hands or a rubber spatula until just combined without overworking the meat.
2. Form meatballs: Divide the meat mixture into four equal portions, approximately 11 ounces each. Shape each portion into a large, firm ball. Place the meatballs on a baking sheet and drizzle the tops with extra-virgin olive oil to help browning.
3. Bake meatballs initially: Bake the meatballs in the preheated oven until both tops and bottoms start to brown, about 15 minutes. This step helps develop a flavorful crust and keeps the meatballs firm.
4. Prepare marinara sauce: While the meatballs bake, heat 1/4 cup extra-virgin olive oil in a large Dutch oven or heavy ovenproof pot over medium heat. Add the finely chopped small yellow onion and garlic, cooking and stirring occasionally until softened and translucent, about 7 minutes. Add the crushed tomatoes and water, stirring to combine. Incorporate fresh basil leaves and dried oregano, then season with kosher salt, freshly ground black pepper, and a large pinch of crushed red pepper flakes. Bring to a simmer, stirring often, then reduce heat to medium-low and let it simmer, stirring occasionally, until slightly thickened and flavors meld, about 10 minutes.
5. Reduce oven temperature and combine: Lower the oven temperature to 325°F. Transfer the browned meatballs carefully into the simmering marinara sauce in the Dutch oven. Spoon sauce over the meatballs to coat them thoroughly.
6. Bake meatballs in sauce: Continue baking the meatballs in the sauce until fully cooked through, with an internal temperature of 165°F measured by an instant-read thermometer, about 30 minutes more. This slow baking finishes cooking the meatballs gently while infusing them with the sauce’s flavors.
7. Serve: Serve the hot meatballs over cooked pasta. Spoon additional marinara sauce over the top and finish with a generous sprinkling of finely grated Parmesan cheese for a delicious, hearty meal.

Notes

• For best flavor and texture, use 80% lean ground beef to keep meatballs juicy.
• Do not overmix the meat mixture to avoid dense meatballs.
• Using a thermometer ensures meatballs are safely cooked without drying out.
• Extra-virgin olive oil drizzled on meatballs before baking helps browning and adds richness.
• Leftover meatballs and sauce reheat well and can be frozen for up to 3 months.

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