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 .

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

Description

These giant meatballs smothered in rich marinara sauce and served over spaghetti are the ultimate comfort food. Made with a blend of ground beef, parmesan, and ricotta, these meatballs are tender, juicy, and packed with flavor. Whether baked or pan-fried, they turn out restaurant-quality every time. Serve them with spaghetti and garlic bread for a hearty, crowd-pleasing meal!

Ingredients

Scale

For the Giant Meatballs:

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)

For the Marinara 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 black pepper
1 tsp sugar (optional, to balance acidity)
1 tsp dried oregano
¼ cup fresh basil or parsley, chopped

For Serving:

12 oz spaghetti
½ cup shredded mozzarella cheese (optional, for topping)
Fresh basil or parsley, for garnish
Parmesan cheese, for serving

Instructions

Prepare the Meat Mixture:
- In a large bowl, combine ground beef, breadcrumbs, parmesan, ricotta, eggs, garlic, onion, parsley, salt, pepper, and red pepper flakes.
- Mix gently using your hands until just combined. Do not overmix.
Form the Meatballs:
- Divide the mixture into 4-6 large portions, shaping them into baseball-sized meatballs.
- Place the meatballs on a tray and refrigerate for 30 minutes to help them hold their shape.
Cook the Meatballs (Choose Baking or Pan-Frying Method):
- Baking: Preheat the oven to 375°F (190°C). Place meatballs on a parchment-lined baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F.
- Pan-Frying: Heat 1 tbsp olive oil in a large skillet over medium heat. Brown the meatballs on all sides (about 3-4 minutes per side). Remove from pan and set aside.
Make the Marinara Sauce:
- In the same pan, heat 2 tbsp olive oil over medium heat. Sauté the onion and garlic until softened.
- Add crushed tomatoes, red pepper flakes, salt, pepper, sugar (if using), and oregano. Simmer for 15-20 minutes, stirring occasionally.
- Stir in fresh basil or parsley.
Simmer the Meatballs in Sauce:
- Place the meatballs into the marinara sauce, cover, and simmer for 15-20 minutes to allow flavors to meld.
Cook the Spaghetti:
- While the meatballs are simmering, cook spaghetti according to package instructions. Drain and toss with a little olive oil to prevent sticking.

Assemble & Serve:
- Serve meatballs over a bed of spaghetti. Spoon extra marinara sauce on top.
- Sprinkle with shredded mozzarella (if using) and let it melt. Garnish with fresh basil or parsley and additional parmesan cheese.
- Serve with garlic bread for a complete meal!

Notes

For extra cheesy goodness, top the meatballs with shredded mozzarella and broil for 2-3 minutes until melted and bubbly.
Make a giant single meatball by shaping the entire meat mixture into one large ball and baking at 375°F for 45-50 minutes.

Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in sauce for best results.

Prep Time: 15 min
Cook Time: 40 minutes
Category: Main Course
Method: Baking, Pan-frying
Cuisine: Italian

Nutrition

Serving Size: 1 giant meatball with sauce and spaghetti
Calories: ~550 kcal
Sugar: ~8g
Sodium: ~900mg
Fat: ~28g
Saturated Fat: ~10g
Unsaturated Fat: ~14g
Trans Fat: ~0g
Carbohydrates: ~50g
Fiber: ~5g
Protein: ~35g
Cholesterol: ~120mg

Keywords: giant meatballs, meatballs and spaghetti, Italian meatballs, baked meatballs, homemade marinara, comfort food