I had been craving REALLY GOOD Italian food for a while when I added this recipe to my weekly meal plan. All I could think if was a GIANT meatball, so I HAD to make one. Perfectly tender, superbly seasoned, and the sauce simmered to delicious greatness, these meatballs are a little extra effort, but totally worth it!
What you need:
A short and humble ingredient list provides the most tender and delicious Giant Meatballs I have ever made. I have experimented with quite a few varieties and I am convinced this style that starts with soaked bread yields the best result.
This recipe starts with the soaking of white bread in milk. This will keep the meatballs perfectly tender, and moist. Tear the bread and let it soak in the milk for 10 minutes.
Then crumble in all the meats and add in all the remaining seasonings and ingredients. Mix it all together by hand for the most even distribution.
Once you have your mixture all put together, use a scale to portion the meatballs out into 9, 9-ounce meatballs. Or evenly separate them out.
Place the meatballs on a sheet pan and roast them in the oven until they brown slightly on the outside. Then place them in a pot with the tomato sauce and cover them with some of it. Simmer until cooked through and a thermometer inserted in the middle reads 150˚F.
Before you finish cooking the meatballs in the sauce, you can cool them after roasting and freeze them for later use. Be sure to thaw them fully before finishing cooking in the sauce. Follow the finishing directions for frozen meatballs.
After the Giant Meatballs finish cooking in the sauce, boil some pasta and serve them over it with a healthy spoonful of sauce.
More Italian Favorites
I love to make a handful of Italian dishes, if you love them too take a look at my recipes for:
Quick and Classic Homemade Lasagna,
Eggplant Parmesan Rollatini,
and Homemade Sausage Manicotti Recipe.
These a some of my very favorite comfort foods and warm up a winter day and give you a full belly.