Giant Lazy Meatballs Recipe

Name: Giant Lazy Meatballs
Prep time: 15 min
Cook time: 45 min
Total time: 140 min
Ingredients: 4 large slices stale white bread, crusts removed; 1/2 cup milk; 1 pound ground beef; 1 pound ground pork; 2 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/4 teaspoon dried oregano; 1 teaspoon onion powder; 1 teaspoon garlic powder; pinch cayenne; 1 tablespoon olive oil; 1/4 cup grated Parmesan cheese; 1/3 cup chopped Italian parsley; 2 large eggs; 2 cups tomato sauce; 2 ounces grated Monterey Jack cheese or mozzarella; 1/4 cup grated Parmigiano Reggiano cheese; 1 tablespoon chopped Italian parsley

Cook Time: 45 minutes

My earliest memory of homemade meatballs isnt the eating part, its the making, rolling, and frying part, which was always done by more than one person. If you grew up in an Italian-American home, you know there is no such thing as just making a few meatballs, and it was common for three or four people to be gathered around the kitchen table, helping with the production. In that scenario, the classic method is the way to go, but what if youre working alone, and youre short on time, and energy, and yes, youre feeling a little bit lazy? Well then, these giant lazy meatballs are the way to go. These are so good, no one will accuse you of cheating, and if they do, they can go somewhere else to get their meatballs. By the way, these meatballs are worth trying even if youre not lazy, but either way, I really do hope you give them a try soon. Enjoy!

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings

Meatballs

4 large slices stale white bread, crusts removed
1/2 cup milk
1 pound ground beef
1 pound ground pork
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 pinch cayenne pepper
1 tablespoon olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/3 cup chopped fresh Italian parsley (optional)
2 large eggs, lightly beaten

For the Top

2 cups tomato sauce
2 ounces Monterey Jack cheese, shredded
1/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh Italian parsley

Directions

Step 1: Crumble the bread into a bowl and pour in the milk. Use a fork to mix it well, ensuring the bread is fully soaked. Let it stand for 10 to 15 minutes.

Step 2: In a large bowl, combine the ground beef and ground pork. Mix thoroughly using two forks.

Step 3: Add the salt, black pepper, oregano, onion powder, garlic powder, cayenne, olive oil, Parmesan, parsley (if using), eggs, and the soaked breadcrumb mixture to the meat. Stir well with the two forks until everything is evenly combined.

Step 4: Cover the mixture and refrigerate it for 1 hour to let the flavors meld together.

Step 5: Preheat your oven to 400F (200C). Lightly grease a roasting pan or baking dish.

Step 6: Wet your hands slightly and roll the meat mixture into 4 large meatballs. Place them in the prepared pan.

Step 7: Bake the meatballs in the preheated oven for 40 to 45 minutes, or until a thermometer inserted into the center reads between 160F and 165F (71C to 74C).

Step 8: Once done, remove the meatballs from the oven and spoon the tomato sauce evenly over them.

Step 9: Sprinkle the Monterey Jack cheese over the meatballs, followed by the Parmigiano-Reggiano cheese.

Step 10: Return the meatballs to the oven and bake for another 5 to 10 minutes, or until the sauce is hot and the cheese has melted.

Step 11: Remove from the oven, top with fresh parsley, and serve immediately.

Nutrition Facts (per serving)

Calories	29g Fat	8g Carbs	37g Protein
445	29g	8g	37g

Additional Nutritional Information

Total Fat: 29g (37% Daily Value)
Saturated Fat: 11g (56% Daily Value)
Cholesterol: 163mg (54% Daily Value)
Sodium: 980mg (43% Daily Value)
Total Carbohydrate: 8g (3% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Total Sugars: 3g
Protein: 37g (74% Daily Value)
Vitamin C: 5mg (6% Daily Value)
Calcium: 180mg (14% Daily Value)
Iron: 3mg (19% Daily Value)
Potassium: 680mg (14% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History of Giant Lazy Meatballs

Giant Lazy Meatballs are a modern twist on the traditional Italian meatball, or "polpette," which has been a staple in Italian households for centuries. Traditional recipes often required labor-intensive preparation, including finely chopping ingredients, pre-cooking meats, and simmering in sauce for hours. The "lazy" approach emerged in contemporary home kitchens, particularly in the United States, as a way to enjoy the rich flavors of classic Italian meatballs without spending extensive time on preparation. This adaptation keeps the heart of Italian cooking while making it accessible for busy home cooks.

Regional Variations and Features

While meatballs are common throughout Italy, regional styles differ greatly. Northern Italy often features meatballs made with a mixture of veal and pork, seasoned delicately and sometimes served with creamy sauces. Southern Italy prefers more robust flavors, using pork, beef, and sometimes lamb, with generous amounts of herbs and spices. Giant Lazy Meatballs borrow from the Southern tradition with their mix of beef and pork and the addition of aromatic seasonings like oregano, garlic, and onion powders. Unlike smaller, more refined polpette, these oversized meatballs emphasize comfort and convenience.

Differences from Similar Dishes

Unlike classic meatballs, which are typically small and often simmered in sauce, Giant Lazy Meatballs are baked as a single, large portion, making them easier to prepare for small households or casual gatherings. They differ from meatloaf in that the texture remains tender and moist due to the inclusion of soaked bread crumbs and gentle mixing, while meatloaf is denser and usually sliced. The combination of Monterey Jack and Parmesan cheeses on top adds a creamy, melted finish not commonly found in traditional recipes.

Where They Are Commonly Served

These meatballs are versatile in their serving options. In Italian-American homes, they are often served as a main course with pasta, creating a hearty family dinner. They are also popular at potlucks and informal gatherings, where their size and ease of preparation make them ideal for feeding a crowd. Occasionally, they are presented as a centerpiece in casual Italian restaurants that focus on homestyle dishes, emphasizing comfort food over fine dining.

Interesting Facts

The lazy method is actually inspired by traditional family cooking, where efficiency was necessary when preparing meals for many people.
Despite being oversized, the use of bread soaked in milk ensures the meatballs remain tender and juicy, preventing the common problem of dryness in large meatballs.
Many variations exist, including substituting different cheeses, meats, or seasonings to suit dietary preferences, demonstrating the recipes flexibility.
They are sometimes referred to as "meatball cakes" due to their substantial size, and they can be portioned into smaller servings if desired.
The dish exemplifies how Italian-American cuisine adapts traditional recipes to modern home cooking conveniences without sacrificing flavor.

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FAQ about Giant Lazy Meatballs Recipe

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until heated through, or microwave them for a quick option. You can also freeze them for up to 3 months.

Yes, you can freeze the uncooked meatballs. Simply form them and place them on a baking sheet in the freezer. Once frozen solid, transfer them to a freezer-safe container or bag. They can be stored for up to 3 months. To cook, bake them directly from frozen, adding 5-10 extra minutes to the cook time.

Yes, you can substitute Monterey Jack with other cheeses like mozzarella, provolone, or even a sharp cheddar, depending on your preference. Keep in mind that different cheeses may affect the flavor and texture of the meatballs slightly.

Chilling the meatball mixture helps to firm up the meatballs, making them easier to shape and less likely to fall apart during cooking. It also allows the flavors to meld together, resulting in a more flavorful meatball.

Absolutely! If you prefer smaller meatballs, simply divide the mixture into smaller portions and adjust the baking time. Smaller meatballs will cook in approximately 20-30 minutes, depending on their size.

If your meatballs are falling apart, make sure you're mixing the ingredients thoroughly and using enough binding agents, like bread and eggs. You could also add a little more breadcrumbs or grated Parmesan to help the mixture stick together.

To check if the meatballs are cooked through, insert an instant-read thermometer into the center of one meatball. The internal temperature should be between 160-165°F (71-74°C). If you don’t have a thermometer, you can cut one open to check that the center is no longer pink.

Yes, you can substitute ground pork with more ground beef or another type of ground meat like turkey or chicken. However, keep in mind that pork adds a bit of moisture and fat, so the texture and flavor may vary slightly if you choose a leaner meat.

You can substitute the stale white bread with other types of bread, such as Italian bread, sourdough, or whole wheat bread. Just be sure to remove the crusts and crumble the bread into small pieces to properly absorb the milk.

These meatballs are great served with pasta, such as spaghetti, linguine, or fettuccine. You could also serve them with mashed potatoes, rice, or a side of vegetables for a complete meal.

Comments

Angie Musante Ramsey

10/06/2025 01:52:54 PM

This recipe is very similar to my giant meatballs ! I have a question… why Monterey Jack as opposed to traditional provolone or moz ? I know “you can sub any cheese you like” but I’m curious about your choice here and interested in your opinion/answer . Thanks ! Angela

Geeklover01

10/06/2024 08:30:39 PM

So tasty and easy to make! I forgot to buy pork, and 93/7 beef was on sale, so I added a bit of lard to reincorporate fat. Otherwise followed to a tee. Their cook time was perfect to go along with Marcella Hazan’s tomato sauce (I’d never tried it, was nervous, but it was delicious). Served with linguine. It made for a flavorful, easy dinner that will be put into rotation. Also loved the tip about using forks to mix it up. I never realized until now that I’ve been overworking my meatballs in the past, regardless how much fat, or this, or that the mixture had.

SunnySeed1993

09/26/2024 04:53:57 AM

Subbed white bread without crust with two split top buns (basically all crust), not stale. 2% milk worked. Added a dash or two of Italian seasoning along with everything else in the meat blend. Subbed just tomato sauce for a jar of marinara that was about to expire. I only let the Meatwad chill for 20 minutes. Otherwise I followed the rest of the recipe and cooking time. PERFECT. All the while coming up with my own "you are the" puns.

SandyOnion7225

12/04/2024 02:55:39 AM

My balls just went in the oven, but I wanted to take notes of how I changed the recipe before I forget. I doubled the shredded cheese in the meatballs, pre-shredded cheese blend, used 2 pounds of 85/15 ground beef only, broke up toasted Italian bread instead of stale white bread, 2% milk, used about half the amount of salt, sautéed onions and garlic instead of using the powders and made 10 meatballs instead of four. I’m cooking them at 400 for 35 to 40 minutes.

ClassySage1448

10/17/2024 10:02:33 PM

I have been making this recipe for Chef John’s meatballs for many years. The regular size. Only difference I use panko crumbs but I have used the bread . Now my granddaughter makes them with a little extra hot pepper flakes. The family loved the large ones with cheese. They stayed very moist. I also make homemade tomato sauce first .

Kathy Sheets

10/21/2024 12:21:44 PM

These meatballs were incredibly good! I did make two small changes: used soft wheat bread (didn't bother to cut off the crusts) and also I left out the garlic (can't tolerate) and subbed in onion butter (a store bought seasoning mix). The mixing method was key to the tenderness and texture! I also made a beefy mushroom onion gravy and served over egg noodles. Just stellar! *Be sure you use kosher salt in the meatballs and not table salt. It was the perfect amount.

Catrina C

10/19/2024 05:42:05 PM

Wow! Loved these giant meatballs, and they were a hit for company. I used white (sourdough) bread, and for the sausage did half spicy Italian/half regular Italian, which added the perfect amount of zest to the flavor. I didn't understand why the Monterrey Jack for the top, so used freshly grated parmesan. I've looked far and wide for a great meatball recipe, and this will be my go-to from now on...outstanding!

bmeek

11/17/2024 10:44:20 PM

Loved the meatballs. Only a couple of minor changes. 1. Used Johnsonville sweet Italian pork 2. Added about 1/3 lb of Jimmy Dean hot sausage 3. Made them about 2 1/2" diameter instead of 4-5" as the recipe called for.

Jeffry C Densmore

04/01/2025 08:41:23 PM

I made these about a month ago exactly as a recipe called for and they were amazing. I’m making them again today. Only I substituted ground lamb for the ground pork and I’m going to cook the meatballs into marinara sauce that I just made. I hope that works and they don’t fall apart anyone tried this.

Courtney

10/02/2024 10:07:22 PM

These were literally the best meatballs I have ever made with a fraction of the work. I happened to have 1.5 lbs of meatball mix left over, so I used that and just scaled down the rest of the recipe. Still made into four meatballs and kept an eye on them in the oven until they reached 160. Don't know if I'll bother making a different meatball recipe again.

Sarah

12/01/2024 07:18:28 PM

Super easy. I didn’t have any bread so I used 1 cup of bread crumbs. I also realized I didn’t have onion powder so I had to use the flakes I had on hand. I made these for my son’s lunches and decided to make multiple small meatballs instead of 4 large. I used my hands (with gloves because I hate touching raw meat) to mix which was faster for me than the 2 fork method. Not sure if this would have changed much of anything. I had 15 meatballs to bake off at 400 degrees for 35 mins (or until they temped to 160/165 degrees). My son doesn’t like sauce on his meatballs (weird but he’s 4 and I’m just happy he eats them and I know what is in them!) so I didn’t make the sauce. I also ended up using 2lbs 93/7% beef instead since we aren’t fans of pork. This was a super simple recipe that didn’t take too long and didn’t dirty too many dishes.

James

08/30/2025 11:31:16 AM

gravy and mash potato's and other veg will be making again

WiseGhee2109

04/04/2025 02:01:37 AM

No changes for now. I enjoyed watching chef John make them and they are delicious!

MissRegina

02/16/2025 04:14:49 PM

Loved this recipe and the only change I made was to replace pork with another beef.

Linda Hill

01/25/2025 03:53:12 PM

This made my day! 😍

Samuel Ramirez

12/06/2024 11:46:24 AM

This is the kind of recipe that makes me look like a pro.

plates4u

11/25/2024 02:59:32 AM

This recipe is good but I think needs is a bit more salt. I used mozarella instead of Monterey and no cayenne. These ARE giant! Since we are not many here I quartered two of them and the rest I froze them. I served the balls over spaghetti and it was very good and tender soft. I will make this again I got two more meatballs frozen after all. Also, for the sauce I used Grandma Maggio's spaghetti sauce from this site that I had frozen. It was perfect for this recipe.

John Christopher

11/08/2024 06:40:52 AM

I made these meatballs EXACTLY according to the recipe, (well, I added a tad more than a Pinch of cayenne pepper!), and they were fantastic! I baked them for 40 minutes in a 400 deg F oven, added the tomato sauce and cheeses, and put them back in the oven for another 7 minutes. Added the Italian parsley and served. They had excellent taste and were wonderfully moist and cheesy, yet thoroughly cooked all the way through. GREAT RECIPE!!!

IcyRind9244

11/07/2024 07:19:04 PM

Chef John once again sticks the landing. I’m Italian and these are amazing. So easy to make and packed with flavor

BlueBear

10/27/2024 07:57:26 PM

I subbed seasoned Italian crumbs for the bread and skipped the seasonings except for the salt. Used 1 heaping cup of crumbs.

Cook Time: 15 minutes

Giant Lazy Meatballs Recipe