giant meatballs

with Marinara Sauce & Parmesan

HANDS-ON TIME

30 MIN

TOTAL TIME

1 HR 15 MIN

Serves 4 to 6

Tough meatballs are just so sad. I think the problem is that people tend to overmix the meat while trying to incorporate the other ingredients. I learned to avoid this by using a supersmart method I learned from Sam Mogannam of San Francisco’s Bi-Rite Market. It works like a charm! Follow Sam’s example and combine all the ingredients except for the meat in a bowl; when that’s done, crumble the beef and pork on top before gently mixing everything together.

• Extra-virgin olive oil, for greasing
• 1 large egg, lightly beaten
• ¾ cup whole-milk ricotta cheese
• ½ cup plain dry bread crumbs
• ½ cup finely grated Parmesan cheese, plus more for serving
• ½ cup finely chopped fresh parsley, plus more for garnish
• 2 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 1 pound ground chuck (80% lean)
• 1 pound ground pork
• 1 (24-ounce) jar good-quality marinara sauce, such as Rao’s
• Big green salad, for serving

Preheat the oven to 375°F. Lightly grease a small roasting pan or large baking dish with olive oil.

In a large bowl, beat the egg. Stir in the ricotta, bread crumbs, Parmesan, parsley, garlic, 2 teaspoons salt, and ½ teaspoon pepper. Working over the bowl, break the meat into small chunks. Using your hands, gently toss the mixture until the meat is evenly coated. Using your palms, loosely form the mixture into 6 balls and arrange them in the prepared pan.

Bake the meatballs for about 30 minutes, until an instant-read thermometer inserted into a meatball registers 160°F; rotate the pan halfway through baking. Spoon the marinara sauce over the meatballs and bake for about 10 minutes more, until the sauce is bubbling.

Sprinkle the meatballs with Parmesan and chopped parsley and serve hot, alongside a big green salad.