Italian-American·Main
Giant Lazy Baked Meatballs
A clever, low-effort method for creating oversized, tender meatballs without the tedious dicing and searing. By using pantry staples like onion and garlic powder and finishing them in the oven, you get all the flavor of a classic meatball with a fraction of the work.
Prep
15m
Cook
50m
Total
65m
Serves
4
Method
- 01
Remove the crusts from the stale bread and crumble the centers into a bowl. Add enough whole milk to soak the bread and stir with a fork to create a 'slurry'. Set aside.
Watch · 0:26
- 02
In a large bowl, combine the ground beef and ground pork using two cold forks to mix them uniformly without overworking the meat. Add the salt, pepper, oregano, onion powder, garlic powder, and cayenne.
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- 03
Add the bread slurry, olive oil, grated Parmesan, optional parsley, and beaten eggs to the meat. Use the forks to mix until everything is evenly combined. For best results, cover and chill in the refrigerator for 1 hour.
Watch · 2:27
- 04
Preheat the oven to 400°F (200°C). With damp hands, divide the meat mixture into four equal portions and form into large spheres. Place the meatballs in a lightly greased baking dish.
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- 05
Bake the meatballs for 40 to 45 minutes, or until beautifully browned and they reach an internal temperature of 160-165°F (71-74°C).
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- 06
Top each meatball with a generous amount of tomato sauce and Monterey Jack cheese. Return to the oven for about 5 minutes until the cheese is melted and bubbly. Garnish with additional parsley and Parmesan before serving.
Watch · 4:54
From Chef John
“Damp hands make smooth balls.”
“You are after all the Monty Don of which cheese you should be putting on.”
“Do we really need to understand everything? Right, sometimes it's just nice to turn that side of your brain off and just eat a meatball.”