Ingredients

Servings: 4 giant meatballs
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Meatball Ingredients:

• 4 slices stale bread (crust removed and crumbled)
• ½ cup whole milk
• ½ pound ground pork
• ½ pound ground beef
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp dried oregano
• ½ tsp onion powder
• ½ tsp garlic powder
• A pinch of cayenne pepper
• 1 tbsp olive oil
• ¼ cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
• 2 tbsp fresh Italian parsley, chopped (optional)
• 2 eggs, beaten

For Baking and Topping:

• 1 cup marinara or your favorite tomato sauce
• ½ cup shredded mozzarella cheese (or Monterey Jack for a twist)
• 2 tbsp grated Parmesan cheese
• 1 tbsp fresh parsley, chopped, for garnish

Instructions

1. Prepare the Bread Mixture

• Begin by crumbling the stale bread into a large bowl. Pour in the whole milk and stir thoroughly to create a moist slurry. Set this aside. The bread mixture will act as a binder, keeping the meatballs tender and moist.

2. Mix the Meats

• In another large bowl, combine the ground pork and ground beef. Use two forks to gently mix the meats until evenly combined. This technique prevents overworking the meat, which can result in tough meatballs.

3. Season the Mixture

• Add the kosher salt, black pepper, dried oregano, onion powder, garlic powder, and cayenne pepper to the meat mixture. Mix lightly.
• Next, add the bread slurry, olive oil, Parmesan cheese, chopped parsley (if using), and beaten eggs. Using two forks or your hands, gently combine all the ingredients until evenly distributed.

4. Chill the Mixture

• Cover the bowl with plastic wrap and refrigerate the meatball mixture for at least 30 minutes. This step allows the flavors to meld and makes the mixture easier to handle.

5. Form the Meatballs

• Preheat your oven to 400°F (200°C). Lightly grease a roasting pan or baking dish with olive oil.
• Wet your hands with water to prevent sticking, then divide the mixture into four equal portions. Roll each portion into a large ball and place it in the prepared pan. Don’t worry if they lose their shape slightly—they’ll still cook beautifully.

6. Bake the Meatballs

• Bake the meatballs in the preheated oven for 40–45 minutes, or until they are golden brown and have an internal temperature of 160°F (71°C). Remove from the oven.

7. Add Sauce and Cheese

• Spoon your marinara sauce over each meatball, ensuring they’re well-coated. Top with shredded mozzarella cheese and a sprinkle of Parmesan. Return the pan to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

8. Garnish and Serve

• Once baked, garnish the meatballs with freshly chopped parsley. Serve immediately with spaghetti, rice, or crusty bread for a complete meal.

Why This Recipe Is Timeless

The appeal of Giant Lazy Meatballs lies in their simplicity and versatility. Here’s why this recipe has staying power:

1. Ease of Preparation: Unlike traditional meatballs, these require minimal prep and no frying. The entire dish comes together in one roasting pan, saving time and effort.
2. Rich Flavor: The combination of pork and beef, along with a medley of seasonings, ensures these meatballs are bursting with flavor.
3. Crowd-Pleasing Appeal: Whether served as a family dinner or at a gathering, these oversized meatballs are both comforting and impressive.
4. Adaptability: You can customize the seasonings, swap the cheeses, or experiment with different sauces to suit your preferences.
5. Minimal Cleanup: The no-fuss method eliminates the mess of pan-frying, making this dish a practical choice for busy nights.

Nutrition Facts (Per Serving)

• Calories: 350 kcal
• Protein: 25g
• Carbohydrates: 10g
• Fat: 25g
• Fiber: 1g
• Sodium: 600mg

FAQs

1. Can I use different meats?

Absolutely! You can use ground turkey, chicken, or lamb in place of beef and pork. Adjust the seasoning to complement the chosen meat.

2. What’s the best way to reheat leftovers?

Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions. Add a bit of extra sauce to keep them moist.

3. Can I make these meatballs ahead of time?

Yes! Form the meatballs and refrigerate them (covered) for up to 24 hours before baking. You can also freeze uncooked meatballs for up to 3 months.

Tips for Success

1. Use Stale Bread: Slightly dry bread absorbs the milk better, creating a more tender meatball.
2. Don’t Overwork the Meat: Mix gently to avoid a dense texture.
3. Dampen Your Hands: Wet hands make it easier to shape the meatballs and ensure a smooth finish.
4. Check the Temperature: Use a meat thermometer to ensure the meatballs reach 160°F (71°C) internally.
5. Experiment with Toppings: Swap mozzarella for provolone or cheddar for a unique twist.

Storage Tips

• Refrigeration: Store leftover meatballs in an airtight container in the fridge for up to 3 days.
• Freezing: Place cooked or uncooked meatballs on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months.
• Reheating: Reheat from frozen at 350°F (175°C) until hot and bubbly.

Conclusion: A Lazy Cook’s Dream Come True

Giant Lazy Meatballs are proof that comfort food doesn’t have to be complicated. With minimal effort, you can create a dish that is both flavorful and satisfying. The combination of tender, juicy meatballs and melty, cheesy sauce makes this recipe a guaranteed hit with family and friends.

Whether served with pasta, over rice, or on their own with a side of garlic bread, these meatballs offer endless possibilities. Their simplicity, rich taste, and impressive presentation make them a timeless addition to any recipe collection.

So, the next time you’re craving classic Italian flavors but don’t have hours to spare, turn to this lazy meatball recipe. It’s a delicious shortcut to a comforting meal that will have everyone asking for seconds. Enjoy!