Print
giant meatballs recipe

Giant Meatballs Baked in Tomato Sauce

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 20 meatballs 1x

Scale

Ingredients

For the meatballs:

  • 1 pound lean ground beef
  • 1 pound ground pork
  • 6 tablespoons Italian style breadcrumbs
  • 6 tablespoons seasoned Panko breadcrumbs
  • 2 large eggs
  • 2 tablespoons dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon black pepper

For the sauce:

  • 1 tablespoon olive oil
  • 1 large garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 1/2 6-ounce can tomato sauce
  • 1/2 tablespoon dried basil
  • 2 teaspoons dried parsley
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon pepper

Instructions

For the sauce:

  1. In a large saucepan, heat olive oil, garlic and crushed red pepper flakes over medium heat until sizzling.
  2. Add remaining ingredients and bring to a simmer. Reduce heat and keep warm.

For the meatballs:

  1. Preheat oven to 375˚F.
  2. In a large bowl, mix meatball ingredients until evenly combined.
  3. Portion meatball mixture into 1/4 pound pieces, rolling into balls.
  4. Place meatballs in a large baking dish. Bake for 20 minutes.
  5.  Remove dish from oven and top meatballs with about half of the sauce mixture. Return to oven and bake for an additional 25 – 30 minutes, or until meatballs have reached an internal temperature of 165˚F.
  6. To serve, top with remaining sauce.


Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
shares