Jumbo Meatballs

Hello boys!

Pasta and jumbo meatballs! One of life’s simple and delicious pleasures.

I love jumbo-size meatballs.  Tender and juicy on the inside, all crusty and caramelized on the outside. It just doesn’t get any better than that!

These meatballs are packed with flavor. Pork and beef mixed together give the meatballs much more depth. Grating the onion and garlic makes it so that every bit of the meatball tastes just as good as the last.   I know it is technically the same ingredients as a meat sauce, but somehow when you roll everything up in a ball it just tastes better!

You were both Boy Scouts (one an Eagle Scout, and one ALMOST there.  So close to being an Eagle Scout… come on, Lochlan, you are almost there!), so how about a campfire song to to remind you of Scout camp?

On top of spaghetti

On top of spaghetti
All covered with cheese
I lost my poor meatball
When somebody sneezed

It rolled off the table
And onto the floor
And then my poor meatball
Rolled on some more

It kept right on rolling
On down by the lake
And them my poor meatball
Passed a cute little snake

It kept right on going
And went under the gate
I must catch my poor meatball
Before it’s too late

It changed its direction
And it’s heading back
I think that my meatball
Is on the right track

If it stays on this trail
And keeps going straight
Then my poor meatball
Will get back to my plate
And then my poor meatball
Will get back to my plate

These meatballs go GREAT with homemade noodles and classic marinara sauce.

Jumbo Meatballs

Moist and tender meatballs, full of flavor. Perfect on top of your favorite noodles, covered in red sauce, or tucked in a hoagie.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Dish, Pasta, Sauce

Cuisine American, Canadian

Servings 15 Jumbo Meatballs

Ingredients

  

• 1 pound ground beef
• 1 pound ground pork I sometimes use sweet Italian sausage if Ii do not have ground pork on hand.
• 1 tbsp whole grain Dijon mustard
• 1/2 cup panko bread crumbs you can substitute standard bread crumbs
• 1 envelope beef bouillon granules you can substitute one bouillon cube or 1 tsp of bouillon granules.
• 1/4 cup fresh parsley
• 1 tsp kosher salt
• 1 tsp fresh black pepper
• 1/2 med. onion GRATED, be sure to grate the onion over the bowl of meat. You want all the juice from the onion to drip in.
• 3 cloves garlic GRATED

Instructions

 

• Assemble ingredients. Preaheat oven to 400
  
• Mix bread crumbs, egg, bouillon granules and Dijon mustard. Set aside.
  
• 
• In a large bowl add meat, parsley, grated onion, and grated garlic. Mix well.
  
• Add the bread crumb mixture and mix well.
• Spray broiler pan with non-stick spray. Form jumbo meatballs. By jumbo I mean about twice the size of a golf ball. IF you want a smaller meatball this recipe will make about 35 -37 golf ball size meatballs.
  
• Bake meatballs for 25 -30 minutes, depending on the size of your meatballs. After the first 10 min in the oven turn the meat balls over.
  
• These are great on their own, with your favorite red sauce and noodles, or with a sweet and sour sauce over rice. Try them on a hoagie bun with a thick melted layer of melted provolone cheese.
  
• 

Notes

TIP: I always make my meatballs on my broiler pan. The great thing about the broiler pan is that the fat will drip down and the meatball will be up and out of the cooking fat.