Giant Lazy Meatballs

Giant Lazy Meatballs

These giant lazy meatballs are truly delicious. Despite using a super simple method with no slicing or dicing, they have the taste and texture of a well-made, high-quality meatball.

Ingredients

• Meatballs:
• 4 large slices stale white bread, crusts removed
• 1/2 cup milk
• 1 pound ground beef
• 1 pound ground pork
• 2 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 pinch cayenne pepper
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1/3 cup chopped fresh Italian parsley (optional)
• 2 large eggs, lightly beaten
• For the Top:
• 2 cups tomato sauce
• 2 ounces Monterey Jack cheese, shredded
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 tablespoon chopped fresh Italian parsley

Directions

1. Crumble bread into a bowl and mix in milk thoroughly using a fork. Let stand for 10 to 15 minutes.
2. Combine beef and pork in a large bowl and mix well using 2 forks. Add salt, black pepper, oregano, onion powder, garlic powder, cayenne, olive oil, Parmesan, parsley, eggs, and the breadcrumb mixture. Mix using 2 forks until everything is evenly combined. Wrap and chill in the refrigerator for 1 hour.
3. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan or baking dish. Using damp hands, roll 4 giant meatballs, and place in the prepared pan.
4. Bake in the preheated oven until an instant read thermometer inserted near the center of meatballs reads 160 to 165 degrees F (71 to 74 degrees C), 40 to 45 minutes.
5. Remove meatballs from the oven, and spoon tomato sauce evenly over meatballs. Sprinkle first with Monterey Jack cheese, and then with Parmigiano-Reggiano.
6. Return meatballs to the oven, and bake until sauce is hot and cheese is melted, 5 to 10 minutes more. Top with parsley and serve.