Lazy Giant Meatballs: The Easiest & Tastiest Recipe Ever!

Lazy Giant Meatballs: the name itself conjures images of a comforting, satisfying meal, doesn’t it? Forget spending hours meticulously rolling tiny meatballs; this recipe is all about maximum flavor with minimal effort. Imagine sinking your fork into a generously sized, juicy meatball, simmered in a rich, flavorful sauce – that’s the promise of this dish, and it delivers every single time.

Meatballs, in their various forms, have a long and fascinating history, appearing in cuisines across the globe. From the köttbullar of Sweden to the polpette of Italy, these humble spheres of seasoned meat have nourished families for generations. While the exact origins of the “giant” meatball are harder to pinpoint, the concept likely arose from a desire for a more substantial, satisfying meal, perfect for feeding a crowd or simply indulging in a hearty portion.

What makes lazy giant meatballs so universally appealing? It’s a combination of factors. The taste, of course, is paramount. The savory blend of ground meat, herbs, and spices, simmered in a delicious sauce, is simply irresistible. The texture is also key – a tender, juicy interior with a slightly browned exterior provides a delightful contrast. But perhaps the biggest draw is the convenience. This recipe is incredibly easy to make, requiring minimal prep time and effort. It’s the perfect weeknight meal for busy families or anyone who wants a delicious, home-cooked dinner without spending hours in the kitchen. So, if you’re looking for a flavorful, satisfying, and easy-to-make meal, look no further than these lazy giant meatballs!

this Recipe

Ingredients:

• 2 lbs Ground Beef (80/20 blend is ideal for flavor and moisture)
• 1 lb Ground Italian Sausage (mild or hot, your preference!)
• 1 ½ cups Breadcrumbs (plain, unseasoned – Panko works great for a lighter texture)
• 1 cup Grated Parmesan Cheese (freshly grated is always best!)
• 1 large Onion, finely chopped
• 4 cloves Garlic, minced
• 2 large Eggs, lightly beaten
• 1 cup Milk (whole milk adds richness)
• ¼ cup Fresh Parsley, chopped
• 2 tablespoons Italian Seasoning
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black Pepper (or to taste)
• 1 (28 ounce) can Crushed Tomatoes
• 1 (15 ounce) can Tomato Sauce
• 1 (6 ounce) can Tomato Paste
• 1 teaspoon Sugar (balances the acidity of the tomatoes)
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• Olive Oil, for browning
• Fresh Basil Leaves, for garnish (optional)

Preparing the Meatball Mixture:

Alright, let’s get started! The key to amazing meatballs is a well-mixed, flavorful base. Don’t be afraid to get your hands dirty – it’s the best way to ensure everything is properly combined.

1. Combine the Meats: In a large bowl, gently combine the ground beef and Italian sausage. Try not to overmix at this stage; we just want them evenly distributed. Overmixing can lead to tough meatballs, and nobody wants that!
2. Add the Breadcrumbs and Parmesan: Sprinkle in the breadcrumbs and grated Parmesan cheese. These ingredients act as binders, holding the meatballs together and adding a lovely savory flavor.
3. Sauté the Aromatics: In a skillet over medium heat, drizzle a tablespoon of olive oil. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! Burnt garlic is bitter and will ruin the flavor of your meatballs. Let the onion and garlic cool slightly before adding them to the meat mixture. This prevents the heat from partially cooking the meat and affecting the texture.
4. Incorporate the Wet Ingredients: In a separate small bowl, whisk together the eggs and milk. Pour this mixture over the meat, breadcrumbs, and cheese.
5. Add the Seasonings: Add the chopped fresh parsley, Italian seasoning, salt, and pepper to the bowl. Now, gently mix everything together with your hands. The goal is to combine all the ingredients evenly without overworking the meat. Mix until just combined. A good test is to take a small amount of the mixture and form a mini-meatball. If it holds its shape without being too dense, you’re good to go!

Forming the Giant Meatballs:

Now for the fun part! We’re making giant meatballs, so get ready to roll some big ones. The size is what makes these “lazy” – fewer meatballs to form!

1. Prepare Your Work Surface: Lightly grease a baking sheet with olive oil or line it with parchment paper. This will prevent the meatballs from sticking.
2. Form the Meatballs: Using your hands, scoop out about ½ cup of the meat mixture. Gently roll it into a large, round meatball. Aim for about 3-4 inches in diameter. Place the meatball on the prepared baking sheet. Repeat with the remaining meat mixture, spacing the meatballs evenly apart. You should end up with about 6-8 giant meatballs.

Browning the Meatballs:

Browning the meatballs is crucial for developing a rich, deep flavor and a beautiful crust. Don’t skip this step!

1. Heat the Olive Oil: In a large, heavy-bottomed pot or Dutch oven, heat about 2 tablespoons of olive oil over medium-high heat. The pot should be large enough to accommodate all the meatballs in a single layer.
2. Brown the Meatballs: Carefully place the meatballs in the hot oil, being careful not to overcrowd the pot. You may need to do this in batches. Brown the meatballs on all sides, turning them gently with tongs, until they are nicely browned. This should take about 2-3 minutes per side. The browning process creates a Maillard reaction, which is what gives the meatballs their delicious, savory flavor.
3. Remove the Meatballs: Once browned, remove the meatballs from the pot and set them aside on a plate.

Making the Tomato Sauce:

A flavorful tomato sauce is the perfect complement to these giant meatballs. We’re going to build a rich, aromatic sauce right in the same pot we used to brown the meatballs – all those browned bits on the bottom will add tons of flavor!

1. Sauté Remaining Aromatics (Optional): If you want an even deeper flavor, you can add a little more chopped onion and minced garlic to the pot after removing the meatballs. Sauté them in the remaining oil until softened and fragrant, scraping up any browned bits from the bottom of the pot.
2. Add the Tomato Products: Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine.
3. Season the Sauce: Add the sugar, garlic powder, and onion powder to the sauce. Stir well. The sugar helps to balance the acidity of the tomatoes.
4. Simmer the Sauce: Bring the sauce to a simmer over medium heat. Reduce the heat to low, cover the pot, and let the sauce simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer the sauce simmers, the more the flavors will meld together and deepen.

Cooking the Meatballs in the Sauce:

Now it’s time to let the meatballs simmer in the sauce, absorbing all that delicious flavor and becoming incredibly tender.

1. Add the Meatballs to the Sauce: Gently place the browned meatballs into the simmering tomato sauce. Make sure the meatballs are mostly submerged in the sauce.
2. Simmer the Meatballs: Cover the pot and let the meatballs simmer in the sauce for at least 1 hour, or up to 2 hours, stirring occasionally. The longer they simmer, the more tender and flavorful they will become. Be gentle when stirring to avoid breaking the meatballs.
3. Check for Doneness: To check if the meatballs are done, insert a meat thermometer into the center of one of the meatballs. The internal temperature should reach 160°F (71°C).

Serving the Lazy Giant Meatballs:

These meatballs are incredibly versatile and can be served in so many ways! Here are a few of my favorite serving suggestions:

• Over Pasta: Serve the meatballs and sauce over your favorite pasta, such as spaghetti, linguine, or penne. Don’t forget to sprinkle with extra Parmesan cheese and fresh basil!
• In Meatball Subs: Load the meatballs into toasted hoagie rolls with plenty of sauce and melted mozzarella cheese for a classic meatball sub.
• As an Appetizer: Serve the meatballs as an appetizer with toothpicks for easy grabbing.
• With Polenta: Serve the meatballs and sauce over creamy polenta for a comforting and satisfying meal.

Garnish: Before serving, garnish with fresh basil leaves for a pop of color and flavor. A sprinkle of extra Parmesan cheese is always a welcome addition, too!

Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2-3 months. To reheat, simply simmer them in the sauce on the stovetop or microwave them until heated through.

Enjoy your Lazy Giant Meatballs! I hope you love them as much as I do!

Conclusion:

So there you have it! These Lazy Giant Meatballs are truly a game-changer for busy weeknights or when you just crave that comforting, home-cooked flavor without all the fuss. I know, I know, “lazy” might sound like a compromise on taste, but trust me, these meatballs are anything but! The combination of simple ingredients, the hands-off baking method, and the sheer size of these beauties all contribute to an incredibly juicy and flavorful meatball experience.

Why are these a must-try? Because they deliver maximum flavor with minimum effort. You get that classic meatball taste – savory, slightly sweet, and utterly satisfying – without spending hours slaving over a hot stove. Plus, the giant size makes them perfect for a hearty meal, and they’re incredibly versatile.

Serving Suggestions and Variations:

Now, let’s talk about how to enjoy these magnificent meatballs. My personal favorite is serving them over a bed of perfectly cooked spaghetti with a generous ladle of marinara sauce and a sprinkle of Parmesan cheese. It’s a classic for a reason! But don’t feel limited to just spaghetti. They’re also fantastic served in crusty rolls as meatball subs, alongside creamy polenta, or even as a protein-packed addition to a hearty salad.

For variations, the possibilities are endless! Want to add a little spice? Incorporate a pinch of red pepper flakes into the meat mixture. Craving something a bit more Italian? Add some chopped sun-dried tomatoes and fresh basil. Looking for a healthier option? Use lean ground turkey or chicken instead of beef. You can even sneak in some finely grated vegetables like zucchini or carrots for added nutrients.

Another fun variation is to stuff the meatballs before baking. Imagine biting into a giant meatball and discovering a hidden pocket of mozzarella cheese, ricotta cheese, or even a pesto filling! Just make a small indentation in the center of each meatball before baking and fill it with your desired ingredient.

And don’t forget about the sauce! While marinara is a classic, feel free to experiment with other sauces. A creamy mushroom sauce, a tangy barbecue sauce, or even a sweet and sour sauce would all be delicious.

Ready to get cooking?

I truly believe that these Lazy Giant Meatballs will become a staple in your kitchen. They’re easy to make, incredibly delicious, and perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to experience meatball perfection.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what variations you tried, what sauces you paired them with, and how much your family enjoyed them. Happy cooking! I can’t wait to hear all about your meatball adventures! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!