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    Giant Meatballs with Marinara Sauce & Parmesan

    clock-icon75 minutes
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    Pixicook editorial team

    Savory giant meatballs baked and served with marinara sauce and Parmesan cheese.

    Ingredients for Giant Meatballs with Marinara Sauce & Parmesan

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Extra Virgin Olive Oil

    to grease

    Substitute chevron-down

    Large egg

    each

    Substitute chevron-down

    Whole-Milk Ricotta Cheese

    cups

    Substitute chevron-down

    Plain Dry Bread Crumbs

    cups

    Substitute chevron-down

    Finely Grated Parmesan Cheese

    cups

    Substitute chevron-down

    Flat Leaf Parsley, finely chopped

    cups

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Ground Chuck, 80% lean

    0 lb

    Substitute chevron-down

    Ground Pork

    0 lb

    Substitute chevron-down

    Marinara Sauce

    0 oz

    Substitute chevron-down

    How to Make Giant Meatballs with Marinara Sauce & Parmesan

    1. Preheat Oven and Prepare Baking Dish

    Preheat your oven to 375°F (190°C) and lightly grease a roasting pan or baking dish with extra-virgin olive oil.

    2. Mix Ingredients for Meatballs

    In a large bowl, beat the egg until well blended. Add the ricotta cheese, bread crumbs, Parmesan cheese, parsley, minced garlic, a generous pinch of kosher salt, and freshly ground black pepper. Mix thoroughly to create a cohesive mixture.

    3. Combine Meat with Mixture and Form Meatballs

    Break the ground chuck and ground pork into chunks. Add to the bowl with the ricotta mixture. Gently toss to combine. Form the mixture into large meatballs and arrange in the prepared pan.

    4. Bake the Meatballs

    Bake the meatballs in the preheated oven for about 30 minutes, rotating the pan halfway through. Check for an internal temperature of 160°F (71°C).

    5. Add Marinara Sauce and Bake

    Spoon the marinara sauce over the meatballs and bake for an additional 10 minutes, or until the sauce is bubbling.

    6. Serve with Parmesan and Parsley

    Sprinkle extra Parmesan cheese and chopped parsley for garnish. Serve with a big green salad.


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