spaghetti with giant meatballs

These giant meatballs are extra tender, packed with rich flavor, and coated in a vibrant, silky smooth tomato sauce. Swirl al-dente spaghetti in the sauce and top it with a giant meatball: a fabulous dinner is served. 

Jumbo spaghetti and meatballs is a stunning and delicious meal to make when you crave a dinner that’s equal parts nostalgic and modern.

We use the classic blend of beef, pork, and veal, along with a hearty shower of parmesan, fresh breadcrumbs, and the best homemade tomato sauce (hello, Marcella Hazan!) to craft a perfect dinner.

There’s nothing wrong with average-sized meatballs, but a giant meatball is a statement piece that will always be remembered.

Why giant meatballs?

The more kids we have, the less I like meatballs. That’s not entirely fair-- the more kids we have, the less I like making meatballs. The scooping, the shaping, the frying, the scrubbing. It all takes a lot of time. And it’s hard to hold an angry toddler when my hands are covered in ground pork.

Let’s just say motherhood has given me a whole new attitude about meatloaf. 

In the depths of a meatball struggle, I got thinking about Pinterest fails. How we aspire to make the super tiny, cute, intricate things we see on Pinterest, and wind up with something clobbered together and NOT cute (but usually, hopefully, tasty).

Could I apply that Pinterest-fail dogma here? Intentionally cut out the tedious stuff, but retain the essence we ultimately want: a great taste?

Enter the jumbo meatball.

Rolling and frying 6 balls is way more doable than 36, and a total statement piece on a twirly pile of spaghetti. It feels like cheating, but it just happens to work and, as it turns out, looks very à la mode. 

giant meatball ingredients:

how to make this giant meatball recipe:

1. Combine eggs, milk, breadcrumbs, garlic, parsley, salt and pepper.
2. Mix in meat and chill.
3. Shape into 6 giant meatballs.
4. Fry all sides to form a golden-brown crust.
5. Simmer in tomato sauce until cooked through.
6. Serve with spaghetti and extra parmesan!

how to get a perfectly round meatball:

• Make sure the meat is well chilled.
  • The fat in the ground meat warms to room temperature quickly and will soften the shape of the ball. I prefer to chill the meatball mixture for about 30 minutes before shaping and then re-chill the meatballs while I clean and prep for frying.
• Wet your hands.
  • If the meat is sticking to your hands, lightly wet them when you roll to help create a smooth shape.
• Keep rolling.
  • Roll and roll and roll until the shape is round. The warmth of your hands will soften the fat and help create a smooth surface, but too much warmth and the ball will get soft and not hold its shape. If it gets soft, pop it in the fridge for 5- 10 minutes and re-roll until you get a nice sphere.
• Babysit the frying.
  • Stand at the stove and turn the meatballs every few minutes, slowly building the round ball shape as you sear the edges. You can’t rush this step. Take the time to rotate the meatballs, build the flavor, and shape the ball. You're done when the meatballs are evenly browned, crisp, and round.

why fry jumbo meatballs? Can I bake them?

The biggest reason to put up with the messiness of frying meatballs is flavor.

Searing the edges builds a flavorful crust (think about a gorgeous seared steak versus a baked steak...would you ever bake a steak?). That flavor is KEY to a really good, classic meatball.

Pan frying also adds a crispy texture that is a great contrast to the tender meatball. It sears the juices inside, keeping the meatball juicy rather than dry.

Finally, searing all the sides helps keep the meatball intact so it doesn't fall apart in the sauce.

For the absolute best meatball, fry it and then simmer in the sauce.

To bake these giant meatballs:

If you don't want to deal with the mess of frying or don't want to take the time to fry them, baking is absolutely an option. Here's how to bake the jumbo meatballs:

1. Line a baking sheet with foil and lightly grease the foil.
2. Arrange the meatballs prepared sheet and baked 425°F for 20- 25 minutes, or until cooked through (160°F on instant-read thermometer).
3. Toss in sauce and serve.

make ahead options:

From-scratch spaghetti and meatballs can be a process, and sometimes it's easier to break up the recipe so it doesn't feel so time consuming.

Here are my favorite stopping places in the recipe:

• Make meatball mixture and chill up to 24 hours ahead of cooking.
• Shape meatballs and chill, covered, up to 24 hours ahead of cooking. Unbaked meatballs can be frozen for up to 1 month.
• Shape, fry, and cook meatballs in sauce. Store in fridge for up to 3 days or freeze for up to 3 months (defrost in fridge overnight).

more giant meatball recipe tips:

• If you prefer to avoid veal, you can use any ratio of meat you’d like. Half beef and half pork works great.
• I use lean ground beef (90/10) when making meatballs with ground pork and veal, both of which have enough fat for tenderness and flavor. If you’re making all-beef meatballs, look for 70/30 ground beef.
• Get your meat at a butcher! Homemade spaghetti and meatballs are a labor of love-- don’t waste your time and energy with subpar meat. Search out high quality meat and you can’t go wrong.
• Frying meatballs is messy, and with these large meatballs it's tricky to fit a splatter screen over the top of the pan. I prefer to hold the splatter screen between me and the skillet, to protect me from the splatters and contain the grease to the stove.
• This recipe doubles great! You can also use this recipe for ANY size meatballs you like.
• Don’t skip the glass of Sangiovese as a reward for that messy frying!

more pasta recipes to try:

morel pasta with cream, parmesan and thyme

creamy lemon chicken pappardelle

homemade spaghettiOs

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