Best Ever Giant Meatballs
Make the Best Ever Giant Meatballs with this simple recipe! These juicy, flavorful meatballs are perfect for pasta, subs, or appetizers, and they’re easy to store for later.
Servings: 8
Calories: 372kcal
Ingredients
- 2 pounds ground beef/pork blend
- 3 slices bread crust removed
- 1 egg
- 1 tablespoon onion flakes dehydrated
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic
- ½ cup parmesan cheese grated
- ½ cup milk
- salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Soak the bread slices in the milk for about 2 minutes until the bread is fully softened.
- Mash the soaked bread with a fork or your hands until it becomes a smooth, consistent mixture.
- Combine the ground beef/pork blend in a large mixing bowl with the mashed bread mixture.
- Add the egg, dehydrated onion flakes, Italian seasoning, garlic, and Parmesan cheese to the bowl.
- Mix everything together using your hands or a spatula until the ingredients are evenly distributed. Be careful not to overwork the mixture, as this can make the meatballs dense.
- Form the meat mixture into balls, roughly the size of golf balls, and place them on the prepared baking sheet.
- Bake the meatballs for 20-25 minutes, or until they are golden brown and cooked through.
- Serve your perfectly cooked meatballs with your favorite sauce or as a delightful appetizer!
Notes
Chef Jenn's Tips
- When mixing the meatball ingredients, try not to overwork the meat. Overmixing can result in tough meatballs, so gently incorporate everything until just combined.
- If you're making a large batch of meatballs, use a cookie scoop to ensure they’re all the same size. This helps them cook evenly.
- Feel free to chill the meatball mixture for 15-20 minutes before forming the balls. This makes them easier to shape and prevents them from sticking to your hands.
- Always preheat your oven fully before baking to ensure the meatballs cook evenly and develop a golden-brown crust.
- For extra juicy meatballs, you can baste them with a bit of olive oil halfway through cooking.
Nutrition
Serving: 4meatballs | Calories: 372kcal | Carbohydrates: 7g | Protein: 24g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 227mg | Potassium: 390mg | Fiber: 1g | Sugar: 2g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg