Delicious Giant Meatballs Recipe: A Hearty Classic for Any Occasion

There’s something incredibly satisfying about serving up a plate of giant meatballs—those golden-brown, savory spheres packed with flavor and simmered to perfection in a rich, hearty tomato sauce. Whether it’s a chilly winter evening, a laid-back family Sunday dinner, or a festive gathering with friends, giant meatballs make for the perfect comfort food.

This recipe is inspired by old-world Italian-American traditions, where meatballs weren’t just a side dish—they were the centerpiece of a meal, served with pride and meant to impress. Growing up, this dish was always the star of our family get-togethers, especially when Nonna would whip up her signature version—giant, juicy, and tender meatballs that made everyone gather around the table in anticipation. Now, it’s your turn to recreate that magic.

Why You’ll Love This Giant Meatballs Recipe

These aren’t your average meatballs. We’re talking about oversized, flavorful, and moist meatballs that are baked to a perfect crust and then slowly simmered in a rich, garlicky tomato sauce.

Here’s what makes them special:

• Size matters – These meatballs are about the size of a baseball, perfect for a dramatic, rustic presentation.

• Flavor-packed – With a blend of beef, pork, herbs, garlic, cheese, and breadcrumbs, every bite is loaded with depth and richness.

• Versatile – Serve them over spaghetti, with crusty garlic bread, or in a meatball sub.

Ingredients You’ll Need

For the Meatballs:

• 1 lb ground beef (80/20 blend for best flavor)

• 1 lb ground pork

• 1 cup Italian breadcrumbs

• 2 large eggs

• ½ cup whole milk

• ¾ cup freshly grated Parmesan cheese

• 4 cloves garlic, minced

• 1 small yellow onion, finely chopped

• 2 tbsp fresh parsley, chopped (or 1 tbsp dried)

• 1 tsp dried oregano

• 1½ tsp kosher salt

• ½ tsp freshly ground black pepper

• Olive oil (for searing or drizzling)

For the Tomato Sauce:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 (28-ounce) can crushed tomatoes

• 1 (15-ounce) can tomato sauce

• 2 tsp dried basil

• 1 tsp sugar (optional, to balance acidity)

• Salt and pepper to taste

• Fresh basil for garnish (optional)

Step-by-Step Instructions

1. Prepare the Meatball Mixture

Start by combining the milk and breadcrumbs in a small bowl. Let it sit for 5 minutes until the breadcrumbs absorb the milk and soften—this is key to a moist, tender meatball.

In a large mixing bowl, add the ground beef and pork. Crack in the eggs and add the grated Parmesan, soaked breadcrumbs, minced garlic, chopped onion, parsley, oregano, salt, and pepper. Mix everything gently with your hands or a fork. Do not overmix, as that can make the meatballs dense.

2. Form the Giant Meatballs

Scoop out portions of the meat mixture and roll them into large meatballs, about the size of a tennis ball (around 3 inches in diameter). You should get about 6 to 8 giant meatballs from this mixture.

Place them on a tray and refrigerate for 15–20 minutes. This helps them hold their shape during cooking.

3. Brown the Meatballs

For the best flavor and texture, sear the meatballs before they simmer in the sauce. Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides—about 2 minutes per side. Don’t worry about cooking them through; this step is just to build that golden crust and deepen the flavor.

Alternative: If you prefer a lighter method, you can bake them on a greased sheet pan at 400°F (200°C) for 15–20 minutes until browned.

4. Simmer the Sauce

In a large, deep pot or Dutch oven, heat olive oil over medium heat. Add the chopped onions and sauté until soft and translucent. Stir in the garlic and cook until fragrant, about 1 minute.

Add the crushed tomatoes, tomato sauce, dried basil, sugar, salt, and pepper. Stir to combine and bring the sauce to a gentle simmer.

Carefully nestle the browned meatballs into the sauce. Cover partially and simmer on low heat for 45–60 minutes, turning the meatballs occasionally so they cook evenly and soak up all that saucy goodness.

5. Serve and Enjoy

Once the meatballs are cooked through and tender (internal temperature should reach 165°F or 74°C), serve them hot over spaghetti, in toasted sub rolls, or simply on their own with a sprinkle of fresh basil and extra Parmesan.

Tips for Perfect Giant Meatballs

• Soaking the breadcrumbs in milk (a panade) is essential for keeping the meatballs moist.

• Don’t pack the meat too tightly when forming the balls—this will keep them tender instead of tough.

• Searing before simmering adds flavor and helps lock in juices.

• Letting the meatballs rest in the fridge before cooking helps them hold their shape.

• Make a double batch and freeze half for a quick weeknight meal.

Make It a Meal: What to Serve with Giant Meatballs

These meatballs are incredibly versatile. Here are a few delicious serving ideas:

• Classic Spaghetti and Meatballs – The ultimate comfort dish. Spoon sauce over al dente spaghetti and top with a giant meatball and a sprinkle of cheese.

• Meatball Subs – Slice open a crusty hoagie roll, layer in a meatball or two, spoon over sauce, add mozzarella, and broil until melty.

• Zoodles or Mashed Cauliflower – For a low-carb twist.

• Garlic Bread and Salad – A crisp Caesar salad and buttery garlic bread make excellent sides.

Storage and Reheating Instructions

Refrigeration:

Store leftover meatballs and sauce in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing:

These meatballs freeze beautifully. Allow them to cool completely, then freeze in a freezer-safe container with sauce for up to 3 months. Reheat from frozen in a covered pan over low heat or thaw overnight in the fridge and reheat as usual.

Variations and Substitutions

This recipe is a great base to customize based on your taste or dietary needs:

• Spicy Version: Add crushed red pepper flakes or diced jalapeños to the meat mixture.

• Cheese-Stuffed: Place a cube of mozzarella in the center of each meatball before cooking for a melty surprise.

• All-Beef or All-Pork: While the beef/pork combo offers balance, you can stick to one protein if you prefer.

• Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers.

• Dairy-Free: Skip the cheese and use non-dairy milk for a lactose-free version.

Common Questions About Giant Meatballs

Can I make these in a slow cooker?

Absolutely. After searing the meatballs, transfer them and the sauce to a slow cooker and cook on low for 4–5 hours. They’ll be incredibly tender and flavorful.

Can I make them ahead of time?

Yes! You can form and refrigerate the meatballs a day ahead. You can also cook them and refrigerate or freeze until ready to reheat and serve.

How do I keep them from falling apart?

Make sure to chill the formed meatballs before cooking and handle them gently when searing or simmering. The eggs and breadcrumbs help bind everything together.

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