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Giant-Batch Italian Meatballs Recipe | Easy Recipe Journey

Photo by Nerfee Mirandilla on Unsplash

ItalianMain

Giant-Batch Italian Meatballs

Name: Giant-Batch Italian Meatballs
Prep time: 30 min
Cook time: 22 min
Yield: 60-70 meatballs (feeds 10-15)
Cuisine: Italian
Ingredients: 3 lb ground beef, preferably 80/20; 2 lb ground pork; 6 large eggs; 3 cups breadcrumbs; 1 1/2 cups whole milk; 1 1/2 cups grated Parmesan or Pecorino; 10-12 cloves garlic, minced; 2 medium onions, finely minced or grated; 1 cup chopped parsley; 1 tbsp dried oregano; 1 tbsp kosher salt; 2 tsp black pepper; Optional: 1-2 tsp crushed red pepper; Optional: zest of 1 lemon; 8-10 cups marinara sauce; 3-4 lb dry pasta for a full pasta dinner; Garlic bread and salad, optional

A party-sized batch of tender beef-and-pork meatballs seasoned with garlic, Parmesan, and parsley, baked then simmered in marinara. Enough to feed a hungry crowd with pasta and sides.

Prep

30 minutes

Cook

18-22 minutes

Serves

60-70 meatballs (feeds 10-15)

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Ingredients

Units

Instructions

1
Heat the oven to 400°F and line several rimmed sheet pans with parchment.
2
Mix the breadcrumbs and milk in a very large bowl. Let stand for 3 minutes.
3
Add the meats, eggs, cheese, garlic, onions, parsley, oregano, salt, pepper, and optional seasonings.
4
Mix gently until just combined. For easier handling, divide the mixture between two bowls if needed.
5
Form into 1.5-2 ounce meatballs and arrange with space between them on the prepared pans.
6
Bake for 18-22 minutes, rotating pans halfway through, until browned and cooked through.
7
Transfer the meatballs to warm marinara and simmer gently for 15-20 minutes.