I know what you’re thinking. Why “jumbo” meatballs? Why not just make regular size meatballs? No real reason! Just because it’s fun, that’s why! This is a great family dinner recipe. Kids just love the novelty of one huge meatball with their spaghetti.

Don’t let the long list of ingredients scare you off. My Jumbo Meatballs and Spaghetti is a very easy recipe. You pretty much dump everything in a bowl and mix it together. Takes very little time to do and the meatballs themselves….delicious! I know a recipe is really good when BeeBop specifically comments on it. His usual response to a tasty recipe is “that’s pretty good.” So when he said “Man, these meatballs are good!” I knew this was a winner!

Spaghetti topped with jumbo meatballs will be a favorite with your family! Click To Tweet

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and drizzle with olive oil. Set aside.

In a large mixing bowl, combine the cubed Italian style bread and milk. Set side for 2-3 minutes until bread is softened. Using your fingers, a fork, or a potato masher, mix the bread and milk until thoroughly combined.

Add all remaining ingredients for meatballs. Mix until combined. I use my hands for this. Just take off your rings and get right in there. However, you can actually use a stand mixer with a paddle attachment on low speed to mix the ingredients together.

Turn the mixture out on a board and divide into 8 equal pieces. Shape each piece into a large meatball. They’ll be about the size of a baseball!

Place the meatballs on the prepared baking sheet and drizzle with a little olive oil. Bake for 15 to 20 minutes or until golden brown.

While the meatballs are baking, prepare the sauce. In a large pan (large enough to hold the sauce and meatballs) heat the olive oil over medium high heat. Add the onions and cook 4-5 minutes. Add the garlic and cook for one additional minute. I use my deep chicken fryer skillet for this.

Add the passata (or tomatoes), oregano, basil, salt, and pepper. Cook, stirring frequently, until the meatballs are browned.

Transfer the browned meatballs into the pan with the tomato sauce. I also add the juices from the baking pan into the sauce, but that’s optional. Spoon tomato sauce over the meatballs, turn the heat down to a steady simmer and cover the pan. Cook 30 minutes or until the meatballs are cooked through (they should register 160 internal temperature on an instant read thermometer).

While the meatballs and sauce are simmering, cook the pasta according to its package directions.

Serve one meatball per person along with some of the sauce over a serving of pasta. Top with shaved Parmesan or Romano cheese if desired.

Enjoy!

Jumbo Meatballs and Spaghetti

Yield: 8

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Make dinner fun by serving mega meatballs!

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Ingredients

For the meatballs:

• Olive oil
• 3 cups white Italian style bread, cut in 1” dice
• 1 cup whole milk
• 1 1/4 lb. ground beef
• 1 lb. mild Italian sausage
• 1 egg, lightly beaten
• 1/2 medium onion, chopped
• 4 tblsp. dried parsley flakes (or 1/2 cup finely minced fresh parsley)
• 1 tsp. dried oregano
• 3 oz. finely grated Romano cheese
• 1 cup whole milk Ricotta cheese
• 1 1/2 tsp. kosher salt
• 1/2 tsp. ground black pepper

For the sauce:

• 4 tblsp. olive oil
• 1/2 medium onion, chopped
• 1 garlic clove, minced
• 24 oz. passata (or 2 15 oz. cans roma tomatoes)
• 1/2 tsp. dried oregano
• 4-5 large basil leaves, cut in chiffonade
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 lb. spaghetti

Instructions

2. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and drizzle with olive oil. Set aside.
3. In a large mixing bowl, combine the cubed Italian style bread and milk. Set side for 2-3 minutes until bread is softened. Using your fingers or a potato masher, mix the bread and milk until thoroughly combined. Add all remaining ingredients for meatballs. Mix until combined. Turn out on a board and divide into 8 equal pieces. Shape into large meatballs.
4. Place the meatballs on the prepared baking sheet and drizzle with olive oil. Bake for 15 to 20 minutes or until golden brown.
5. While the meatballs are baking, prepare the sauce. In a large pan (large enough to hold the sauce and meatballs) heat the olive oil over medium high heat. Add the onions and cook 4-5 minutes. Add the garlic and cook for one additional minute. Add the passata (or tomatoes), oregano, basil, salt, and pepper. Cook, stirring frequently, until you remove the meatballs from the oven.
6. Transfer the browned meatballs to the pan with the tomato sauce. Spoon tomato sauce over the meatballs, turn the heat down to a steady simmer and cover the pan. Cook 30 minutes or until meatballs are cooked through (they’ll register 160 internal temperature on an instant read thermometer).
7. While the meatballs and sauce are simmering, cook the pasta according to its package directions.
8. Serve one meatball per person along with some of the sauce over a serving of pasta. Top with shaved Parmesan or Romano cheese if desired.

Notes

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• Chipotle Meatballs from Simply Recipes
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What I was up to…

• One year ago: Baked Fontina with Herbs
• Two years ago: A Kid Pleasing Favorite – Manwich
• Three years ago: Citrus Marinated Ribeye
• Four years ago: Charlotte Russe
• Five years ago: Cheese Pinwheels with Mayhaw Jelly
• Six years ago: Creamy Shrimp and Pasta