Treat your family and friends to a delicious and fun dinner with my recipe for Jumbo Meatballs and Spaghetti! Kids love a plate of spaghetti and tomato sauce with one giant meatball perched on top. Grate over some Parmesan cheese and let the feast begin.
Isn’t there something about a plate of spaghetti and meatballs that just feels right? Not the kind that comes from a jar, but the kind that simmers on the stove while you set a pretty table, toss a salad, and enjoy the unmistakable aroma of a slow-cooked tomato sauce. This recipe takes that familiar family dinner and gives it a twist with jumbo meatballs that are tender and flavorful.
I know what you’re thinking, though. Why “jumbo” meatballs? Why not just make regular size Italian meatballs? No real reason! Just because it’s fun, that’s why! Kids just love the novelty of one huge meatball with their spaghetti. Add a fresh tossed salad and some garlic bread on the side, and this will become a favorite weeknight dinner.
I know a recipe is really good when BeeBop specifically comments on it. His usual response to a tasty recipe is, “That’s pretty good.” So when he said, “Man, these meatballs are good!” I knew this was a winner!
I like to make these on a lazy Sunday afternoon, when there’s time to let the sauce simmer on the back of the stove. Serve the meatballs over spaghetti with plenty of sauce and, trust me, nobody’s leaving your table hungry.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven/Stovetop
Total Time: 1 Hour, 15 Minutes
Servings: 8
Primary Ingredient(s): Ground Beef, Tomato Sauce, Italian Bread, Pasta
Skill Level: Medium
What You’ll Like About This Recipe
- Easy to make ahead and reheat (also freezes well!)
- No messy frying! The meatballs are browned in the oven.
- Kids love this recipe. It is always a hit!
WHAT PEOPLE ARE SAYING …
“By far the best meatball recipe that I have used. Fantastic!”
— Margaret
Ingredient Notes
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Don’t let the number of ingredients scare you away. This is truly a very easy recipe. You essentially dump everything into a bowl and mix it together. Takes very little time to do, and because the meatballs are baked, there’s no messy frying! If you cook Italian-style recipes often, you’ll probably have many of the ingredients on hand.
- White Italian-style bread — You’ll use the bread to make what’s called a “panade.” It’s nothing more than bread soaked in milk, and it’s the key to making really luscious, tender meatballs. By the way, the same mixture can be used to make a great meatloaf!
- Whole milk — Used with the bread to bind and add moisture to the meatball mixture.
- Ground beef (80/20) — I always choose 80/20 ground beef for the best flavor. It’s the perfect ratio of fat to beef in my opinion.
- Mild Italian sausage — The combination of savory, seasoned ground pork from the Italian sausage mixed with ground beef makes these meatballs just perfect.
- Romano cheese — Romano is a salty, sharp sheep’s milk cheese that really bumps up the flavors.
- Ricotta cheese — Adds to the soft richness of the mixture.
- Passata or Roma tomatoes — The base of the tomato sauce, passata is strained, uncooked tomato puree. If you don’t see jars of passata in your grocery store, substitute canned tomato puree or pureed Roma (plum) tomatoes.
- Fresh basil leaves — For that familiar bright, fresh Italian flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Jumbo Meatballs with Spaghetti
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and drizzle with olive oil. Set aside.
Make the Panade
👉 PRO TIP: “Panade” is simply a mixture of bread and milk combined to form a paste. Panade is used in many ground meat recipes to keep the mixture moist and tender. Almost any kind of bread works for panade, and the liquid can be milk, buttermilk, half and half, or heavy cream. Water is not a substitute for dairy in panade.
- In a large mixing bowl, combine the cubed Italian style bread and milk. Set aside for 2-3 minutes until bread is softened.
- Using your fingers or a potato masher, mix the bread and milk until thoroughly combined.
Mix and Bake the Meatballs
👉 PRO TIP: I use my hands for mixing the meatballs. Just take off your rings and get right in there. However, you can easily use a stand mixer with a paddle attachment at low speed to mix the ingredients together. Whichever you choose, be sure to mix lightly just until everything is barely combined. Over-mixing meatballs causes them to be tough.
👉 PRO TIP: I find it easier to divide the meatballs by forming one large disk and cutting it into 8 pieces. Then shape each piece into a ball.
- To the bread-milk mixture, add all remaining ingredients for the meatballs. Mix until combined.
- Turn the mixture out on a board and divide into 8 equal pieces. Shape the pieces into large meatballs. (Tip: It’s easier to shape the meatballs if you wet your hands first.)
- Place the meatballs on the prepared baking sheet and drizzle with olive oil.
- Bake for 15 to 20 minutes, or until golden brown.
Prepare the Sauce
- While the meatballs bake, prepare the sauce. In a large pan (large enough to hold the sauce and meatballs) heat the olive oil over medium high heat.
- Add the onions and cook 4-5 minutes. Add the garlic and cook for one additional minute.
- Add the passata (or tomatoes), oregano, basil, salt, and pepper. Cook, stirring frequently, until you remove the meatballs from the oven.
Combine the Meatballs and Sauce
- Transfer the browned meatballs to the pan with the tomato sauce. Spoon tomato sauce over the meatballs. Reduce the heat to a steady simmer and cover the pan.
- Cook for 30 minutes or until the meatballs are cooked through (they’ll register an internal temperature of 160°F on an instant-read thermometer).
Cook the Pasta and Serve
- While the meatballs and sauce are simmering, cook the pasta according to its package directions.
- Serve one meatball per person, along with some of the sauce over a serving of pasta. Top with shaved Parmesan or Romano cheese if desired.
Recipe Tips
- Don’t skip the panade (bread and milk) step. It makes the meatballs incredibly tender.
- If you don’t have Romano cheese, Parmesan works just as well.
- Easy to make ahead! These meatballs reheat beautifully. You can store them in the fridge up to 5 days or freeze for up to 3 months.
Recipe Variations and Substitutions
- Fresh herbs can be used instead of dried; just triple the amount.
- If you’re really short on time, use a good quality purchased marinara sauce.
- No Italian bread? Use white sandwich bread instead.
- Try penne, rigatoni, or linguini instead of spaghetti.
How to Serve
Serve one meatball per person, along with some of the sauce, over a serving of pasta. Top with shaved Parmesan or Romano cheese if desired. These meatballs are also delicious when served on their own. Skip the pasta, put one meatball in a bowl with some of the tomato sauce, top with cheese, and serve with garlic bread on the side.
Storing Leftovers
Store leftover meatballs and sauce in a tightly closed container in the refrigerator for up to 5 days.
To freeze, allow the meatballs and sauce to cool completely. Transfer to a freezer-safe container and freeze for up to 3 months. To serve, thaw overnight in the refrigerator. Reheat gently over very low heat (you may need to add a few tablespoons of water to the sauce).
More Pasta Recipes You’ll Like
Questions About Jumbo Meatballs and Spaghetti
Well, sure, but it won’t be nearly as much fun. To make regular meatballs, divide the meat mixture into about 24-32 pieces, form the meatballs, and bake for about 10 minutes. Proceed with the rest of the recipe.
For a tender, juicy, moist meatball, I really recommend you use whole milk and 80-20 ground beef. You can substitute lower fat products if you insist, but your recipe will not turn out the same.
Both Parmesan and Romano are traditional Italian cheeses. Parmesan is a cow’s milk cheese. Romano is a sheep’s milk cheese with a higher moisture and fat content. Romano also has a stronger, saltier taste.
The secret to cooking meatballs that are tender and moist with a lovely texture is higher fat content meat, eggs, bread, and milk. Don’t skip or substitute those ingredients. Lean meats and low-fat dairy just simply won’t produce the same results.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Make the Panade:
-
In a large mixing bowl, combine the cubed Italian style bread and milk. Set aside for 2-3 minutes until bread is softened.
3 cups white Italian style bread, 1 cup whole milk
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Using your fingers or a potato masher, mix the bread and milk until thoroughly combined.
Mix and Bake the Meatballs
-
To the bread-milk mixture, add all remaining ingredients for the meatballs. Mix until combined.
1 ¼ pound ground beef, 1 pound mild Italian sausage, 1 egg, ½ medium onion, 4 tablespoons dried parsley flakes, 1 teaspoon dried oregano, 3 ounces finely grated Romano cheese, 1 cup whole milk Ricotta cheese, 1 ½ teaspoons kosher salt, ½ teaspoon ground black pepper
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Turn the mixture out on a board and divide into 8 equal pieces. Shape the pieces into large meatballs.
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Place the meatballs on the prepared baking sheet and drizzle with olive oil.
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Bake for 15 to 20 minutes or until golden brown.
Prepare the Sauce
-
While the meatballs bake, prepare the sauce. In a large pan (large enough to hold the sauce and meatballs) heat the olive oil over medium high heat.
4 tablespoons olive oil
-
Add the onions and cook 4-5 minutes. Add the garlic and cook for one additional minute.
½ medium onion, 1 garlic clove
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Add the passata (or tomatoes), oregano, basil, salt, and pepper. Cook, stirring frequently, until you remove the meatballs from the oven.
24 ounces passata, ½ teaspoon dried oregano, 5 large basil leaves, ½ teaspoon salt, ½ teaspoon ground black pepper
Combine the Meatballs and Sauce
-
Transfer the browned meatballs to the pan with the tomato sauce. Spoon tomato sauce over the meatballs. Reduce the heat to a steady simmer and cover the pan.
-
Cook 30 minutes or until meatballs are cooked through (they’ll register 160 internal temperature on an instant read thermometer).
Cook the Pasta and Serve
-
While the meatballs and sauce are simmering, cook the pasta according to its package directions.
1 pound spaghetti
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Serve one meatball per person along with some of the sauce over a serving of pasta. Top with shaved Parmesan or Romano cheese if desired.
- I recommend 80-20 ground chuck for this; the higher fat content adds so much flavor.
- Store leftover meatballs and sauce in a tightly closed container in the refrigerator for up to 5 days.
- To freeze, allow the meatballs and sauce to cool completely. Transfer to a freezer-safe container and freeze for up to 3 months. To serve, thaw overnight in the refrigerator. Reheat gently over very low heat (you may need to add a few tablespoons of water to the sauce).
Serving 1 | Calories 871kcal | Carbohydrates 61g | Protein 39g | Fat 52g | Saturated Fat 20g | Trans Fat 1g | Cholesterol 144mg | Sodium 1289mg | Potassium 1004mg | Fiber 5g | Sugar 11g | Vitamin A 734IU | Vitamin C 13mg | Calcium 288mg | Iron 5mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on August 20, 2015. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
