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Delicious Giant Meatballs Recipe: A Hearty Classic for Any Occasion

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Perfect for cozy family dinners or impressive entertaining, these giant meatballs are tender, juicy, and full of Italian-inspired flavor. Simmered in a rich tomato sauce and packed with herbs, cheese, and garlic, they’re the kind of comfort food everyone craves.

Ingredients

Scale

  • 1 lb ground beef (80/20 blend)

  • 1 lb ground pork

  • 1 cup Italian-style breadcrumbs

  • 2 large eggs

  • ½ cup whole milk

  • ¾ cup grated Parmesan cheese

  • 4 cloves garlic, minced

  • 1 small yellow onion, finely chopped

  • 2 tbsp chopped fresh parsley (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 sauce:

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 3 garlic cloves, minced

  • 1 (28 oz) can crushed tomatoes

  • 1 (15 oz) can tomato sauce

  • 2 tsp dried basil

  • 1 tsp sugar (optional)

  • Salt and pepper to taste

  • Fresh basil (optional, for garnish)

Instructions

  • In a small bowl, combine the milk and breadcrumbs. Let sit for 5 minutes to soften.

  • In a large bowl, mix ground beef, pork, eggs, Parmesan, garlic, onion, parsley, oregano, salt, pepper, and soaked breadcrumbs. Mix gently to combine without overworking.

  • Shape the mixture into 6–8 large meatballs, about the size of tennis balls. Place them on a tray and refrigerate for 15–20 minutes.

  • Heat olive oil in a skillet over medium-high. Sear the meatballs in batches, browning on all sides (about 2 minutes per side). Remove and set aside.

  • In a large pot or Dutch oven, heat olive oil for the sauce. Sauté onion until translucent, then add garlic and cook for 1 minute.

  • Stir in crushed tomatoes, tomato sauce, dried basil, sugar (if using), and season with salt and pepper. Bring to a simmer.

  • Nestle the browned meatballs into the sauce. Partially cover and simmer on low for 45–60 minutes, turning occasionally, until meatballs are cooked through.

  • Serve hot over spaghetti, in a sub roll, or with garlic bread. Garnish with fresh basil and extra Parmesan, if desired.

Notes

  • Chilling the meatballs before cooking helps them keep their shape.

  • Baking the meatballs instead of pan-searing is a lighter option: bake at 400°F (200°C) for 15–20 minutes.

  • These freeze well—store with sauce in airtight containers for up to 3 months.

  • For a spicy twist, add red pepper flakes to the meat mixture.

  • A mozzarella cube in the center of each meatball makes a great cheesy surprise.

Find it online: https://cookingworthy.com/delicious-giant-meatballs-recipe-a-hearty-classic-for-any-occasion/