Giant Meatballs Baked in Tomato Sauce

4.69 from 16 votes

Giant Meatballs Baked in Tomato Sauce

Outshine ordinary meatballs and go big with these extraordinary, giant meatballs baked in tomato sauce. These hearty and robust meatballs are larger than life and packed with incredible flavors. Smothered in a classic Italian tomato sauce, these meatballs can be served with or without your favorite pasta.

Prep Time15

Cook Time50

Total Time1 5

Course: Mains

Cuisine: Italian/American

Keyword: baked italian meatballs, baked meatballs, baking meatballs, cooking meatballs in the oven, giant meatball, giant meatballs, homemade meatballs in the oven, meatballs in oven

Servings: meatballs

Calories: 160kcal

Author: Melissa Belanger

Ingredients

For the meatballs:

2 pounds lean ground beef
1 pound ground pork
3/4 cup Italian-style Panko breadcrumbs
2 large eggs
2 tablespoons dried basil
1 tablespoon dried parsley
1 teaspoon garlic powder
2 teaspoons 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
2 tablespoons tomato paste
1 28- ounce can crushed tomatoes
1 1/2 teaspoons dried basil
1 teaspoon dried parsley
1/4 teaspoon coarse salt
1/8 teaspoon pepper

Instructions

For the sauce:

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

For the meatballs:

Preheat oven to 375˚F.
In a large bowl, mix meatball ingredients until evenly combined.
Portion meatball mixture into 1/4 pound pieces, rolling into balls.
Place meatballs in a large baking dish. Bake for 20 minutes.
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.
To serve, top with remaining sauce.

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