Giant Lazy Meatballs

• servings: 8 servings
• active time: 15 minutes
• total time: 2 hours 20 minutes

Ingredients

4 large slices white bread

1/2 cup milk

1 pound ground beef

1 pound ground pork

2 1/2 teaspoons kosher salt

1 teaspoon ground black pepper

1/4 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon garlic powder

1 pinch cayenne pepper

1 tablespoon olive oil

1/4 cup grated Parmigiano-Reggiano cheese

1/3 cup chopped fresh Italian parsley (optional)

2 large eggs,

2 cups tomato sauce

2 ounces Monterey Jack cheese

1/4 cup Parmigiano-Reggiano cheese

1 tablespoon Italian parsley

Directions

Crumble bread into a bowl and mix in milk thoroughly using a fork. Let stand for 10 to 15 minutes.

Combine beef and pork in a large bowl and mix well using 2 forks. Add salt, black pepper, oregano, onion powder, garlic powder, cayenne, olive oil, Parmesan, parsley, eggs, and the breadcrumb mixture. Mix using 2 forks until everything is evenly combined. Wrap and chill in the refrigerator for 1 hour.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan or baking dish. Using damp hands, roll 4 giant meatballs, and place in the prepared pan.

Bake in the preheated oven until an instant read thermometer inserted near the center of meatballs reads 160 to 165 degrees F (71 to 74 degrees C), 40 to 45 minutes.

Remove meatballs from the oven, and spoon tomato sauce evenly over meatballs. Sprinkle first with Monterey Jack cheese, and then with Parmigiano-Reggiano.

Return meatballs to the oven, and bake until sauce is hot and cheese is melted, 5 to 10 minutes more. Top with parsley and serve.

Nutrition

• Calories: 445 kcal
• Total Fat: 29 g
• Saturated Fat: 11 g
• Unsaturated Fat: 0 g
• Cholesterol: 163 mg
• Sodium: 980 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 37 g