Description
These Monster Meatballs are a hearty and flavorful combination of ground beef and pork baked to perfection and simmered in a rich homemade marinara sauce. Served over pasta and topped with Parmesan, they make an indulgent, crowd-pleasing Italian classic perfect for family dinners or special occasions.
Ingredients
Scale
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
- Prepare the meatball mixture: Preheat your oven to 425°F and position a rack in the center. In a large bowl, mix the ground beef and pork together, then season with kosher salt and freshly ground black pepper. Add in the finely chopped onion, large egg, chopped garlic cloves, grated Parmesan, plain breadcrumbs, and chopped fresh parsley. Use your hands or a rubber spatula to combine everything gently, being careful not to overmix.
- Shape and bake meatballs: Divide the mixture into four equal portions, roughly 11 ounces each. Form each portion into a large round ball and place them spaced apart on a baking sheet. Drizzle the tops with a bit of extra-virgin olive oil. Bake the meatballs for about 15 minutes, or until their tops and bottoms begin to brown.
- Start the marinara sauce: While meatballs bake, heat 1/4 cup of extra-virgin olive oil in a large Dutch oven or heavy ovenproof pot over medium heat. Add the finely chopped small onion and garlic and sauté, stirring occasionally, until softened and translucent, about 7 minutes.
- Add tomatoes and seasonings: Stir in the crushed tomatoes and water. Add fresh basil leaves and dried oregano. Season the sauce with kosher salt, freshly ground black pepper, and a generous pinch of crushed red pepper flakes. Bring the mixture to a simmer, stirring often to prevent sticking.
- Simmer the sauce: Once simmering, reduce the heat to medium-low and let the sauce cook for about 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Lower oven temperature and combine: Reduce the oven temperature to 325°F. Transfer the partially cooked meatballs carefully into the marinara sauce within the Dutch oven. Spoon sauce over the meatballs to coat them evenly.
- Bake to finish cooking: Place the pot with meatballs and sauce back into the oven and continue baking until meatballs are cooked through, reaching an internal temperature of 165°F, approximately 30 more minutes.
- Serve: Serve the monster meatballs hot over cooked pasta. Spoon extra marinara sauce on top and garnish generously with finely grated Parmesan cheese for a deliciously satisfying meal.
Notes
- Make sure not to overmix the meatball mixture to keep them tender and juicy.
- Using a meat thermometer ensures the meatballs are fully cooked but not dry.
- You can prepare the marinara sauce ahead of time and reheat before adding the meatballs.
- For a lighter option, substitute ground turkey for pork and use low-fat Parmesan.
- Serving with freshly cooked pasta, such as spaghetti or fettuccine, complements the meatballs beautifully.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: monster meatballs, baked meatballs, Italian meatballs, homemade marinara, beef and pork meatballs, hearty meatballs, pasta dinner
