large italian meatball recipe

Written ByJenny Smyth Posted on
large italian meatball recipe
Jump to Recipe Jump to Video Print Recipe

The Best large italian meatball recipe

I’m so excited to share with you my favorite large Italian meatball recipe. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

The dish originated in Italy, where meatballs are a staple in many regions. The key to making great meatballs is to use a combination of ground meats, including beef, pork, and veal.

I like to use a mix of 80% beef and 20% pork for the best flavor. The addition of breadcrumbs and grated Parmesan cheese helps to bind the mixture together and adds texture.

When it comes to seasoning, I like to use a blend of Italian herbs, garlic powder, and salt. This recipe makes about 20-25 meatballs, which is perfect for a family gathering or a party.

I like to serve them with marinara sauce and pasta, but you can also serve them as an appetizer or snack with toothpicks. One of the best things about this recipe is that it’s relatively healthy compared to other meatball recipes.

By using lean meats and minimal amounts of oil, we can enjoy a delicious and satisfying meal without feeling too guilty. My kids love helping me make these meatballs, and they’re always eager to be the official taste-testers after we’re done cooking.

Large Italian Meatballs with Tomato Sauce

Large Italian Meatballs with Tomato Sauce

4.7 from 1554 votes

Large, juicy Italian meatballs cooked in a rich tomato sauce. This recipe serves 4 and takes only 45 minutes to prepare and cook.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time65 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Meatballs

1.5 lbs ground beef
1 lb ground pork
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
4 cloves garlic, minced
1 egg
1 tsp salt
1/2 tsp black pepper

For the Sauce

2 cups tomato sauce
1 onion, finely chopped
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

👨‍🍳Directions

1Preheat the oven to 400°F.
2Line a baking sheet with parchment paper.
3In a large mixing bowl, combine ground beef and ground pork.
4Add breadcrumbs, Parmesan cheese, parsley, basil, minced garlic, egg, salt, and black pepper.
5Mix well using a fork until all ingredients are evenly incorporated.
6Form the mixture into 8 large meatballs, about 2 inches in diameter.
7Place the meatballs on the prepared baking sheet.
8Bake the meatballs in the preheated oven for 20-25 minutes, or until they are browned and cooked through.
9The internal temperature should reach 160°F.
10Remove the meatballs from the oven and set them aside.
11While the meatballs are baking, prepare the sauce.
12In a large skillet, heat the olive oil over medium heat.
13Add the chopped onion and cook until softened, about 5 minutes.
14Add the minced garlic and cook for an additional 1 minute, until fragrant.
15Stir in the tomato sauce, oregano, basil, salt, and black pepper.
16Bring the sauce to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
17Add the cooked meatballs to the sauce, spooning the sauce over each meatball to coat them evenly.
18Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce for an additional 10-15 minutes, or until the meatballs are heated through and the flavors have melded.
19Serve the meatballs hot, with the tomato sauce spooned over the top.

🔧Equipment

Large mixing bowl
Measuring cups
Measuring spoons
Fork
Baking sheet
Oven
Large skillet
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a spicier sauce, add red pepper flakes to taste.

Watch Video Of How Large Italian Meatballs with Tomato Sauce Works

This large Italian meatball recipe is perfect for any occasion – whether it’s a family gathering or just a weeknight dinner. The key to making great meatballs is to use high-quality ingredients and not overcook them.

You can store any leftover meatballs in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. Reheating is easy – just thaw them overnight in the refrigerator or reheat them in the oven at 350°F (175°C) for about 10-15 minutes.

❓ Frequently Asked Questions About Large Italian Meatballs with Tomato Sauce

Q: What type of meat should I use for the meatballs?

I recommend using a combination of ground meats for the best flavor. You can use 80% beef and 20% pork or veal for a more traditional Italian flavor.

Q: Can I make these meatballs ahead of time?

Yes, you can make the meatballs ahead of time and store them in the refrigerator for up to 24 hours or freeze them for up to 3 months.

Q: How do I keep the meatballs moist while cooking?

To keep the meatballs moist, make sure not to overmix the mixture and don’t overcook them. Also, you can brush them with some olive oil before cooking for extra moisture.

Q: Can I serve these meatballs with other sauces besides marinara?

Yes, you can serve these meatballs with other sauces like alfredo, pesto, or even BBQ sauce.

Q: Can I make these meatballs in a slow cooker?

Yes, you can make these meatballs in a slow cooker. Simply cook them on low for 2-3 hours or until they’re cooked through.

Similar Posts