Monster Meatballs with Tomato Basil Marinara Recipe
These Monster Meatballs are a hearty and flavorful combination of ground beef and pork, seasoned with fresh herbs and Parmesan cheese, baked to golden perfection and then simmered in a rich homemade marinara sauce. Served over pasta and topped with extra Parmesan, they make a comforting and satisfying meal perfect for family dinners.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 large meatballs, serves 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
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 cup finely shredded or grated Parmesan
- 1/2 cup plain breadcrumbs
- 1/4 cup chopped fresh parsley
- Extra-virgin olive oil, for drizzling
Marinara Sauce
- 1/4 cup extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 3 (15-oz.) cans crushed tomatoes
- 1 cup water
- 1 cup 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 cheese
Instructions
- Prepare the Meatballs: Preheat your oven to 425°F and position a rack in the center. In a large bowl, combine the ground beef and ground pork with kosher salt and freshly ground black pepper. Add the finely chopped onion, large egg, garlic, shredded Parmesan, breadcrumbs, and chopped parsley. Mix gently using your hands or a rubber spatula until just combined to avoid compacting the meat.
- Form Meatballs: Divide the meat mixture into four equal portions, approximately 11 ounces each. Shape each portion into a large round meatball. Arrange them on a baking sheet and drizzle the tops lightly with extra-virgin olive oil to help with browning during baking.
- Bake the Meatballs: Place the tray in the preheated oven and bake until the tops and bottoms start turning brown, about 15 minutes. This initial bake sets the shape and browns the exterior.
- Make the Marinara Sauce: While the meatballs bake, heat 1/4 cup of extra-virgin olive oil in a large Dutch oven or heavy-bottomed ovenproof pot over medium heat. Add the finely chopped small onion and cook, stirring occasionally, until softened, about 7 minutes. Then add the crushed tomatoes and water; stir well to combine.
- Season and Simmer Sauce: Add the fresh basil leaves, dried oregano, kosher salt, freshly ground black pepper, and crushed red pepper flakes to the pot. Bring the mixture to a gentle simmer, stirring often. Reduce the heat to medium-low and let the sauce simmer, stirring occasionally, until it slightly thickens and the flavors meld, about 10 minutes.
- Combine Meatballs with Sauce: Reduce the oven temperature to 325°F. Carefully transfer the browned meatballs into the marinara sauce, spoon some sauce over each meatball to coat them well.
- Finish Baking: Return the Dutch oven or pot to the oven and bake the meatballs in the sauce until they are fully cooked through and an instant-read thermometer inserted into the center reads 165°F, about 30 minutes more. This step ensures the meatballs are juicy and infused with the flavors of the marinara.
- Serve: Serve the monster meatballs hot with cooked pasta. Spoon additional sauce over the pasta and meatballs, then finish with a generous sprinkle of finely grated Parmesan cheese.
Notes
- Using both ground beef and pork adds depth of flavor and tenderness.
- Do not overmix the meat when combining ingredients to keep meatballs tender.
- Drizzling olive oil on meatballs before the first bake helps create a nice crust.
- The marinara can be made a day ahead to enhance the flavors.
- Instant-read thermometer ensures the meatballs are perfectly cooked and safe to eat.
- Serve with spaghetti or any pasta of your choice for a complete meal.
Keywords: monster meatballs, Italian meatballs, baked meatballs, homemade marinara, pasta recipe
