Giant-Batch Italian Meatballs

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

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.