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Spooky Monster Meatballs on a dark plate

Classic Monster Meatballs

These Classic Monster Meatballs are juicy, flavorful, and perfect for a hearty meal. Made with a blend of ground beef and Italian sausage, they're simmered in a rich tomato sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 450 kcal

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.

Notes

For extra flavor, you can add a bay leaf to the simmering sauce. These meatballs freeze well both cooked and uncooked.