How to Make Giant Meatballs: 7 Easy Steps for Juicy Results

Name: Giant Meatballs: The Ultimate Comfort Food Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 ½ lbs ground beef (or a mix of beef, pork, and veal); ½ cup breadcrumbs; ¼ cup grated parmesan cheese; ¼ cup ricotta cheese; 2 large eggs, beaten; 2 cloves garlic, minced; ½ small onion, finely chopped; 2 tbsp fresh parsley, chopped; 1 tsp salt; ½ tsp black pepper; ½ tsp red pepper flakes (optional); 1 tbsp olive oil (for frying, if pan-frying); 2 tbsp olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1 tsp red pepper flakes (adjust to taste); 1 tsp salt; ½ tsp black pepper; 1 tsp sugar (optional, to balance acidity); 1 tsp dried oregano; ¼ cup fresh basil or parsley, chopped; 12 oz spaghetti; ½ cup shredded mozzarella cheese (optional, for topping); Fresh basil or parsley, for garnish; Parmesan cheese, for serving

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Giant meatballs smothered in rich tomato sauce, paired with spaghetti, and topped with melted mozzarella are the ultimate comfort food. This recipe transforms traditional large meatballs into a restaurant-quality dish that’s both easy to make and incredibly satisfying. Whether you’re preparing a meatball bake for a family dinner or looking to impress guests with a hearty meal, these giant meatballs are guaranteed to be a hit.

In this guide, you’ll learn how to make giant meatballs, the best ingredients to use, and expert tips to ensure your meatballs and spaghetti turn out perfectly every time. We’ll also cover cooking methods, seasoning tricks, and the best way to serve them with garlic bread for a complete meal.

What Are Giant Meatballs?

A Twist on Classic Italian Meatballs

Traditional Italian meatballs are small, but giant meatballs are much larger—often the size of a baseball or even one giant meatball! This recipe simplifies the process while ensuring maximum flavor and juiciness.

Why You Should Try Giant Meatballs

Less prep, more flavor: Making a few large meatballs is easier than rolling dozens of small ones.
Perfect texture: With the right mix of ground beef and breadcrumb, the inside stays tender while the outside gets a delicious crust.
A crowd-pleaser: Whether served as meatballs and spaghetti or with garlic bread, this dish is guaranteed to be a hit.

Ingredients for the Best Giant Meatballs

Meatball Ingredients

To get the best flavor and texture, you need a combination of ingredients that enhance moisture and richness.

Ground beef (or mix with ground pork and veal) – The fat content affects tenderness.
Breadcrumb – Acts as a binder to keep the meatballs from falling apart.
Parmesan – Adds depth of flavor.
Ricotta – Keeps the inside soft and creamy.
Eggs – Essential for holding the meat mixture together.
Parsley – Adds freshness and color.
Garlic & onion – Bring out the savory flavors.
Red pepper flakes – Add a slight kick to balance the richness.
Salt & pepper – Essential seasonings.

For the Marinara Sauce

Crushed tomatoes – Form the base of the sauce.
Garlic & onion – Sautéed in olive oil over medium heat for extra flavor.
Red pepper flakes – Add a hint of spice.
Parsley & basil – Give the sauce a fresh taste.
Parm & half and half – Creates a creamy, rich texture.

How to Make Giant Meatballs Step-by-Step

Step 1: Prepare the Meat Mixture

In a large bowl, combine ground beef, breadcrumb, ricotta, parmesan, parsley, garlic, onion, and seasonings.
Add beaten eggs and use your hands to mix everything until well combined.

Step 2: Form the Giant Meatballs

Divide the mixture into equal portions. Each meatball should be the size of a baseball.
Don’t use too much pressure when forming the balls—keeping them loose helps with tenderness.

Step 3: Chill for Best Results

Place the formed meatballs on a tray and refrigerate them for at least 30 minutes.
Chilling helps them hold their shape while cooking.

Cooking Methods: Baking vs. Pan-Frying

Once you’ve prepared your giant meatballs, the next step is cooking them to perfection. There are two primary methods: baking and pan-frying. Each has its advantages, so you can choose based on your preference for texture and convenience.

Baking Giant Meatballs (Easy & Hands-Off)

Baking is a great option if you want a hassle-free cooking method that allows you to make other parts of the meal while the meatballs cook.

Preheat your oven to 375°F (190°C).
Place the meatballs in a large baking dish or on a parchment-lined baking sheet.
Bake the meatballs for 25-30 minutes or until they reach an internal temperature of 165°F.
Remove the meatballs from the oven and let them rest for a few minutes before serving.

Pan-frying for Extra Flavor

If you prefer a crispy, browned crust, pan-frying is the way to go.

Heat oil over medium heat in a large pan.
Brown the meatballs on all sides, about 3-4 minutes per side.
Once browned, pour the marinara sauce into the pan and simmer for about 20 minutes to finish cooking.
Use an instant-read thermometer to check if the meatballs are cooked through.

Tip: For the best of both worlds, try searing the meatballs first and then finishing them in the oven or marinara sauce.

The Perfect Marinara Sauce for Meatballs

A rich, flavorful marinara sauce is essential for the best meatballs and sauce combination. This simple homemade marinara comes together quickly and complements the juicy giant meatball perfectly.

Ingredients for the Sauce

2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tsp red pepper flakes (adjust to taste)
1 tsp salt
½ tsp pepper
1 tsp sugar (optional, to balance acidity)
1 tsp dried oregano
¼ cup fresh basil or parsley chopped

How to Make It

Heat the oil in a pan over medium heat and sauté the onion and garlic until softened.
Add the crushed tomatoes, red pepper flakes, oregano, salt, and pepper.
Simmer for about 15-20 minutes, stirring occasionally.
Stir in fresh basil or parsley before serving.

This sauce pairs beautifully with meatballs and spaghetti or even as a dip for garlic bread.

Giant meatballs baked in onion gravy and topped with melted cheese in a white serving dish. — Oven-baked giant meatballs in a creamy, cheesy onion sauce—pure indulgence in every bite!

How to Serve Meatballs and Spaghetti

Once your giant meatballs are ready, it’s time to serve them in the most delicious way possible.

Classic Spaghetti and Meatballs

The most traditional pairing is serving meatballs and marinara over spaghetti. Here’s how to do it right:

Cook spaghetti in salted boiling water until al dente.
Toss the pasta with a bit of olive oil to prevent sticking.
Place the meatballs and sauce over the spaghetti.
Sprinkle with parmesan and fresh parsley.

Other Serving Ideas

Meatballs as an appetizer – Serve with toothpicks and a side of marinara sauce.
Meatballs bake – Layer meatballs in a baking dish, top with mozzarella, and bake until bubbly.
Serve with garlic bread – A crispy, buttery side that complements the dish perfectly.

Tips for Making the Best Meatballs Every Time

Want to make restaurant-quality giant meatballs at home? Follow these expert tips to ensure your meatball recipe turns out juicy, flavorful, and perfectly tender.

1. Use a Combination of Meats

While you can use all ground beef, mixing ground pork or veal creates a richer, more tender texture. The higher fat content in beef and pork helps keep the meatballs moist.

2. Don’t Skip the Panade

A panade is a mixture of bread crumbs (or soaked in milk bread) and liquid, which helps prevent the meatballs from becoming dry. It keeps the inside soft and moist while adding great texture.

3. Use Your Hands to Mix the Ingredients

When combining your meat mixture, avoid over-mixing, which can lead to tough meatballs. Use your hands to gently combine everything, stopping as soon as the ingredients are incorporated.

4. Chill the Meatballs Before Cooking

Refrigerating the formed meatballs for at least 30 minutes helps them hold their shape better when cooking. This step is especially useful when making one giant meatball.

5. Check the Internal Temperature

The key to ensuring your meatballs are cooked perfectly is to use a thermometer. The internal temperature should reach 165°F before serving.

Common Mistakes to Avoid When Making Meatballs

Even the best meatball recipes can go wrong if you’re not careful. Avoid these common mistakes to get perfect giant meatballs every time.

1. Using Lean Meat

If your ground meat has too little fat, the meatballs will be dry. Instead, opt for a mix of ground beef, ground pork, and veal for better taste and texture.

2. Over-Mixing the Meat

Overworking the meat mixture can lead to dense, tough meatballs. Instead, use your hands to mix gently and stop as soon as everything is combined.

3. Skipping the Binding Ingredients

Without breadcrumbs, eggs, and cheese, the meatballs may fall apart while cooking. These ingredients help create a smooth texture and hold everything together.

4. Cooking Meatballs at Too High Heat

If you turn the heat too high, the outside will brown too quickly while the inside remains raw. Instead, cook at medium heat for an even cook.

5. Not Using a Meat Thermometer

Guessing when meatballs are baked or pan-fried can lead to undercooked or dry results. Always use an instant-read thermometer to ensure they’ve reached an internal temperature of 165°F.

French onion-style meatballs baked in a deep, savory sauce with gooey cheese. — These French onion-style meatballs combine the best of both worlds—juicy meatballs in a rich onion gravy with melted cheese!

Storing and Reheating Giant Meatballs

If you have leftover meatballs and sauce, here’s how to store and reheat them without losing flavor or texture.

How to Store Meatballs

Refrigerator: Store cooked meatballs from the oven in an airtight container for up to 4 days.
Freezer: Let the meatballs cool, then place them in a freezer-safe container. They will last up to 3 months.

How to Reheat Meatballs

Oven: Preheat to 350°F and reheat for 15-20 minutes.
Stovetop: Simmer in marinara sauce over medium heat for about 10 minutes.
Microwave: Heat in 30-second increments until warm.

Pro Tip: Always reheat meatballs in sauce to keep them from drying out!

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making giant meatballs.

What is the name of the big meatballs?

Large-sized meatballs are often called giant meatballs, jumbo meatballs, or even Italian polpette when referring to traditional versions. Some variations, like Neapolitan meatballs, tend to be larger than the classic small Italian-American style.

What size is a large meatball?

A large meatball typically ranges from 2 to 3 inches in diameter, about the size of a golf ball to a baseball. A giant meatball can be even bigger, reaching up to 4 inches or more in diameter.

Is meatloaf just a giant meatball?

While meatloaf and giant meatballs share similar ingredients—ground beef, breadcrumbs, eggs, and seasonings—they are different dishes. Meatloaf is baked in a loaf shape and sliced, while meatballs are round and often cooked in marinara sauce or baked separately.

How many pounds of meatballs to feed 50 people?

For 50 people, you’ll need approximately 10 to 15 pounds of meatballs, depending on serving size. If each person eats 4 meatballs (about 2 ounces each), that totals 12.5 pounds of meatballs.

How many meatballs do I need for 100 guests?

If serving appetizer-sized meatballs, plan for 4 to 5 meatballs per guest. For 100 guests, this means 400 to 500 meatballs, or approximately 25 to 30 pounds of meat (assuming each meatball is 1.5 to 2 ounces).

How many pounds of meat feed 100 people?

For main-course meatballs, you’ll need around 30 to 40 pounds of meat to serve 100 people, assuming a portion size of ⅓ to ½ pounds per person. If serving meatballs as an appetizer, you can reduce this to 25 to 30 pounds.

Final Thoughts: The Best Giant Meatballs You’ll Ever Make

Making giant meatballs at home is easier than you think, and the result is a dish that’s juicy, flavorful, and perfect for any occasion. Whether you serve them over spaghetti, bake them with mozzarella, or enjoy them with garlic bread, this recipe is a must-try for comfort food lovers.

If you love this meatball recipe, don’t miss out on more delicious beef recipes and Italian-inspired dishes on Elyse Recipes.

Looking for more recipe inspiration? Check out Pinterest for beautiful food ideas: The Elyse Recipes Pinterest Board. Want to connect with a food-loving community? Follow along on Facebook for tips and updates.

Related Recipes You Might Enjoy:

Macaroni and Tomatoes – A simple and flavorful pasta dish.
Kielbasa Pasta – A hearty, meaty pasta recipe.
Cowboy Meatloaf and Potato Casserole – Another fantastic beef recipe for a filling meal.
Marry Me Chicken Recipe – Creamy, a flavorful chicken dish that pairs well with pasta.

Enjoy making these giant meatballs, and thanks so much for reading! Happy cooking!