CookPal AI
Giant Lazy Meatballs

Giant Lazy Meatballs

Cost $15, save $20

Source: Recommended by CookPal

  • 55 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Bread Base

    • 🍞 4 large slices white bread
    • 🥛 1/2 cup milk

  • Meat

    • 🥩 1 pound ground beef
    • 🐖 1 pound ground pork

  • Seasonings

    • 🧂 2 1/2 teaspoons kosher salt
    • 1 teaspoon ground black pepper
    • 1/4 teaspoon dried oregano
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 pinch cayenne pepper
    • 1 tablespoon olive oil

  • Cheese & Herbs

    • 🧀 1/4 cup grated Parmigiano-Reggiano cheese
    • 1/3 cup chopped fresh Italian parsley (optional)

  • Binders

    • 🥚 2 large eggs

  • Toppings

    • 🍅 2 cups tomato sauce
    • 🧀 2 ounces Monterey Jack cheese
    • 🧀 1/4 cup Parmigiano-Reggiano cheese
    • 1 tablespoon Italian parsley

STEPS

1

Crumble bread into a bowl and mix in milk thoroughly using a fork. Let stand for 10 to 15 minutes.

2

Combine beef and pork in a large bowl and mix well using 2 forks. Add salt, black pepper, oregano, onion powder, garlic powder, cayenne, olive oil, Parmesan, parsley, eggs, and the breadcrumb mixture. Mix until evenly combined. Wrap and chill in the refrigerator for 1 hour.

3

Preheat the oven to 400°F (200°C). Lightly grease a roasting pan or baking dish. Using damp hands, roll 4 giant meatballs, and place them in the prepared pan.

4

Bake in the preheated oven until an instant-read thermometer inserted near the center of the meatballs reads 160°F to 165°F (71°C to 74°C), about 40 to 45 minutes.

5

Remove meatballs from the oven, and spoon tomato sauce evenly over the meatballs. Sprinkle with Monterey Jack cheese, followed by Parmigiano-Reggiano.

6

Return meatballs to the oven, and bake until the sauce is hot and the cheese is melted, about 5 to 10 minutes more. Top with parsley and serve.

NUTRIENTS

Per 1 serving

🔥

445

Calories

  • 37
    Protein
  • 8
    Carbs
  • 29
    Fats

💡 Chilling the mixture helps the flavors and texture set, ensuring the meatballs hold their shape.You can use gluten-free bread and milk alternatives for a dietary-friendly option.Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.