Chef John's Giant Lazy Meatballs
ID: bea1fabd...
These giant lazy meatballs are tender, juicy, and incredibly flavorful. By baking them in the oven instead of pan-frying, they cook evenly and remain delightfully moist under a blanket of rich tomato sauce and melted cheese.
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🍳 Cooking Flow
Make a bread slurry (panade) with stale bread and milk. → Mix the ground pork, ground beef, spices, panade, cheese, herbs, and eggs, then chill for 1 hour. → Shape into 4 giant meatballs and bake at 400°F (200°C) for 40-45 minutes. → Top with tomato sauce, Monterey Jack, and Parmesan cheese, then bake for another 5 minutes until melted.
Cooking Steps
Brief Cooking Order
Make a bread slurry (panade) with stale bread and milk. → Mix the ground pork, ground beef, spices, panade, cheese, herbs, and eggs, then chill for 1 hour. → Shape into 4 giant meatballs and bake at 400°F (200°C) for 40-45 minutes. → Top with tomato sauce, Monterey Jack, and Parmesan cheese, then bake for another 5 minutes until melted.
Introduction
These giant lazy meatballs are tender, juicy, and incredibly flavorful. By baking them in the oven instead of pan-frying, they cook evenly and remain delightfully moist under a blanket of rich tomato sauce and melted cheese.
Step 1
Crumble the stale bread into a bowl, pour in the whole milk, and stir thoroughly with a fork to form a bread slurry (panade). Set it aside.
Step 2
In a large mixing bowl, combine the ground pork and ground beef.
Step 3
Season the meat mixture with kosher salt, freshly ground black pepper, dried oregano, onion powder, garlic powder, and a few shakes of cayenne pepper.
Step 4
Add the prepared bread slurry, olive oil, grated Parmesan cheese, chopped Italian parsley, and beaten eggs to the seasoned meat. Mix everything thoroughly until well combined.
Step 5
Cover the bowl with plastic wrap and chill in the refrigerator for about 1 hour to allow the flavors to meld and the mixture to firm up.
Ingredients List
Important Notes
Using a panade (milk and bread mixture) keeps these giant meatballs incredibly moist and tender.
Chilling the meat mixture for an hour helps the meatballs hold their shape better while baking.
You can swap Monterey Jack cheese for traditional Mozzarella or Provolone depending on your preference.
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