My earliest memory of homemade meatballs isn’t the eating part, it’s the making, rolling, and frying part, which was always done by more than one person. If you grew up in an Italian-American home, you know there is no such thing as just making a few meatballs, and it was common for three or four people to be gathered around the kitchen table, helping with the production.
In that scenario, the classic method is the way to go, but what if you’re working alone, and you’re short on time, and energy, and yes, you’re feeling a little bit lazy? Well then, these giant lazy meatballs are the way to go. These are so good, no one will accuse you of cheating, and if they do, they can go somewhere else to get their meatballs. By the way, these meatballs are worth trying even if you’re not lazy, but either way, I really do hope you give them a try soon. Enjoy!
Ingredients
Meatballs
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4 large slices stale white bread, crusts removed
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1/2 cup milk
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1 pound ground beef
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1 pound ground pork
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2 1/2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1/4 teaspoon dried oregano
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 pinch cayenne pepper
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1 tablespoon olive oil
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1/4 cup freshly grated Parmigiano-Reggiano cheese
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1/3 cup chopped fresh Italian parsley (optional)
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2 large eggs, lightly beaten
For the Top
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2 cups tomato sauce
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2 ounces Monterey Jack cheese, shredded
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1/4 cup grated Parmigiano-Reggiano cheese
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1 tablespoon chopped fresh Italian parsley
Directions
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Crumble bread into a bowl and mix in milk thoroughly using a fork. Let stand for 10 to 15 minutes.
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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.
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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.
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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.
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Remove meatballs from the oven, and spoon tomato sauce evenly over meatballs. Sprinkle first with Monterey Jack cheese, and then with Parmigiano-Reggiano.
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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.
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.
