When looking for an easy, flavorful weeknight dinner, meatballs are hard to beat. They’re simple, easily customizable, and are great for meal prepping, but with all good things come a cost. With meatballs, the cost is the annoyance of forming each individual meatball, over and over again. Enter: these jumbo-sized meatballs. You only have to form 4 of them, cutting the recipe prep time down by at least a third. The large meatballs are then slow-roasted in marinara sauce to make them tender and oh-so-tasty.
Mixing monster meatballs:
The key to a good meatball is making sure you don’t overwork the meat. Try to mix the meat gently, only until all the mix-ins feel incorporated. There’s no need to keep going; your meatballs will come out tough. Think of your meat like flour in cookies: the more you mix it and work the dough, the tougher they turn out.
Serving ideas:
The meatballs are big enough to split in half and are best served over your favorite pasta. I love it with a bucatini, but you can never go wrong with classic spaghetti. Just don’t forget a shower of Parmesan on top.
Storage & make-ahead:
These meatballs can be shaped 1 day before serving and kept in an airtight container in the refrigerator or frozen for up to 1 month. If you plan on freezing them, give them a quick freeze in a single layer on a parchment-lined baking sheet before transferring them to a freezer-safe container.
Did you try making these? Let us know what you think in the comments down below!
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