Why Make These Monster Meatballs
These aren’t your average bland meatballs. We’re talking layers of robust flavor that will tantalize your taste buds with every bite. These Monster Meatballs are incredibly filling and deeply satisfying, perfect for a hungry crowd or a cozy night in. Their versatility is unmatched, whether you’re serving them with pasta, in a sub, or as a standalone appetizer. While they look and taste incredibly gourmet, the process of making these Monster Meatballs is surprisingly straightforward. Prepare to be showered with compliments! These are the kind of meatballs everyone will ask you to make again and again.
How to Make Monster Meatballs
You make Monster Meatballs by first preparing the meatball mixture. You soak Panko breadcrumbs in milk, then combine them with ground beef, Italian sausage, eggs, Parmesan cheese, fresh parsley, minced garlic, grated onion, Worcestershire sauce, dried oregano, salt, and black pepper. Gently mix these ingredients. Form large spheres from this mixture. Then you cook the meatballs. You can sear them in olive oil for extra flavor and then simmer them in a sauce, or you can bake them in the oven until they are cooked through.
Ingredients of Monster Meatballs
For the Monster Meatballs
- Ground Beef (80/20 lean)
- Ground Italian Sausage (mild or hot, depending on preference)
- Panko Breadcrumbs
- Milk
- Large Eggs
- Grated Parmesan Cheese
- Fresh Parsley, chopped
- Garlic, minced
- Onion, finely grated
- Worcestershire Sauce
- Dried Oregano
- Salt
- Black Pepper
- Olive Oil
For the Simmering Sauce (Optional, but highly recommended!)
- Crushed Tomatoes
- Tomato Puree
- Fresh Basil
- Garlic, minced
- Onion, diced
- Water (optional)
- Olive Oil
- Salt
- Black Pepper
- Pinch of Sugar
Directions of Monster Meatballs
Preparing the Meatball Mixture
- Soak the Breadcrumbs: In a large bowl, combine the Panko breadcrumbs with milk. Let it sit for 5 minutes to soften. This is key for tender Monster Meatballs!
- Combine Remaining Ingredients: Add the ground beef, Italian sausage, eggs, Parmesan cheese, fresh parsley, minced garlic, grated onion, Worcestershire sauce, dried oregano, salt, and black pepper to the bowl with the soaked breadcrumbs.
- Mix Gently: Using your hands, gently mix all the ingredients until just combined. Be careful not to overmix, as this can lead to tough meatballs.
- Form the Monster Meatballs: Scoop out generous portions of the mixture (about 1/4 to 1/3 cup per meatball) and gently roll them into large, firm spheres.
Cooking the Monster Meatballs
- Sear for Flavor (Optional but Recommended): Heat olive oil in a large skillet or Dutch oven over medium-high heat. Carefully place the Monster Meatballs in the hot pan, searing them on all sides until nicely browned. This locks in flavor and creates a beautiful crust. Work in batches if necessary to avoid overcrowding the pan.
- Transfer to Simmering Sauce: If using a simmering sauce, gently transfer the seared Monster Meatballs directly into the sauce. If not, proceed to baking or simmering in another liquid.
- Simmer or Bake:
- Simmering Method: Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 30-45 minutes, or until the Monster Meatballs are cooked through and tender, stirring occasionally.
- Baking Method: Preheat oven to 375°F (190°C). Place seared or raw Monster Meatballs on a baking sheet lined with parchment paper. Bake for 25-35 minutes, or until cooked through. If adding to sauce later, do so after baking.
How to Serve Monster Meatballs
You can serve your Monster Meatballs in several delicious ways. For a classic meal, serve them over spaghetti, fettuccine, or linguine, covered in their simmering sauce. You can also make an epic sub sandwich by loading these meatballs onto a crusty hoagie roll with plenty of sauce and melted provolone or mozzarella cheese. For an appetizer, serve smaller versions with toothpicks at a gathering. Spoon the flavorful meatballs over creamy, cheesy polenta for a luxurious meal. For a lighter option, pair your Monster Meatballs with vibrant zucchini noodles or fluffy cauliflower rice.
How to Store Monster Meatballs
Monster Meatballs store very well. Allow them to cool completely before storing. Place cooked meatballs with their sauce in an airtight container in the refrigerator for up to 3-4 days.
Tips to Make Monster Meatballs
- Don’t Overmix: This is the golden rule for tender meatballs. Mix gently until just combined.
- Chill the Mixture: If time allows, chilling the mixture for 30 minutes before forming can make them easier to handle.
- Test for Seasoning: Before forming all the meatballs, cook a small patty of the mixture to taste and adjust seasonings if needed.
- Quality Ingredients Matter: Start with fresh, high-quality ground meats and cheeses for the best flavor.
- Even Sizing: Try to make your Monster Meatballs roughly the same size so they cook evenly.
- Don’t Rush the Sear: A good sear creates incredible depth of flavor. Be patient!
- Low and Slow Simmering: If using sauce, allow the meatballs to simmer gently. This helps them absorb the flavors and become incredibly tender.
- Make Ahead Magic: These Monster Meatballs are fantastic for meal prep! They taste even better the next day.
Variation
- Spicy Kick: Add a pinch of red pepper flakes to the meatball mixture or the sauce for a fiery twist.
- Cheesy Surprise: Embed a small cube of mozzarella or provolone cheese into the center of each Monster Meatball before rolling for a gooey, delightful surprise.
- Herbaceous Delight: Experiment with different fresh herbs like basil, rosemary, or thyme in the mixture.
- Mediterranean Flair: Substitute some of the ground beef with lamb and add a touch of mint and crumbled feta cheese.
FAQs
Q1: Can I freeze these Monster Meatballs?
A1: Absolutely! Monster Meatballs freeze beautifully, either raw or cooked (preferably in their sauce). For raw, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. For cooked, allow them to cool completely before freezing in airtight containers with their sauce. They’ll keep for up to 3 months.
Q2: What makes these “Monster Meatballs” different from regular meatballs?
A2: The “monster” in Monster Meatballs refers to their generous size, making them incredibly hearty and satisfying. They also often boast a richer blend of meats and seasonings, designed for maximum flavor impact.
Q3: Can I make these gluten-free?
A3: Yes! Simply substitute the Panko breadcrumbs with a gluten-free breadcrumb equivalent or 1/4 cup of gluten-free oats. Ensure all other ingredients are also certified gluten-free.
Classic Monster Meatballs
Equipment
- Large Bowl
- Large Dutch Oven or Pot
- Large Skillet
Ingredients
For the Classic Monster Meatballs:
- 1.5 lbs Ground Beef (80/20 lean)
- 1 lb Ground Italian Sausage (mild)
- 1 cup Panko Breadcrumbs
- 1/2 cup Milk
- 2 Large Eggs
- 1/2 cup Grated Parmesan Cheese
- 1/4 cup Fresh Parsley chopped
- 4 Garlic minced
- 1/2 small Onion finely grated
- 1 tbsp Worcestershire Sauce
- 1 tsp Dried Oregano
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil for searing
For the Simmering Sauce:
- 1 can Crushed Tomatoes 28 oz
- 1 can Tomato Puree 15 oz
- 1/4 cup Fresh Basil roughly chopped
- 2 Garlic minced
- 1/2 small Onion diced
- 1/2 cup Water optional, for thinning
- 1 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Sugar Pinch
Instructions
Preparing the Meatball Mixture:
- In a large bowl, combine Panko breadcrumbs with milk and let sit for 5 minutes to soften.
- Add ground beef, Italian sausage, eggs, Parmesan cheese, parsley, minced garlic, grated onion, Worcestershire sauce, oregano, salt, and pepper to the bowl with the soaked breadcrumbs.
- Gently mix all ingredients until just combined, being careful not to overmix.
- Scoop out generous portions (1/4 to 1/3 cup each) and roll into large, firm spheres.
Cooking the Monster Meatballs:
- Heat 1 tbsp olive oil in a large Dutch oven or pot over medium heat, then sauté diced onion and minced garlic for about 5 minutes until softened.
- Stir in crushed tomatoes, tomato puree, fresh basil, salt, pepper, and a pinch of sugar; bring to a gentle simmer. If needed, add 1/2 cup water to thin the sauce, then reduce heat to low and keep warm.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear meatballs on all sides until nicely browned, working in batches to avoid overcrowding.
- Gently transfer the seared meatballs into the simmering sauce.
- Bring to a gentle simmer, then reduce heat to low, cover, and cook for 30-45 minutes until cooked through and tender, stirring occasionally.
Serving:
- Serve hot over pasta, in a sub, or as desired.