Generally, when someone mentions Italian food, you automatically think spaghetti and meatballs. There are so many different ways to make them and believe me, I am not here to say any of them are better/worse than others. I have made small meatballs, stuffed meatballs, pork meatballs, and monster meatballs. By far, these are my favorite to make and eat. Why? Because not only are they great with spaghetti and fill you up but they are amazing on a submarine sandwich. Give this recipe a try and you will see just what I’m talking about!
Miranda’s Monster Meatballs
Makes 9 large meatballs
- 1 1/2 lbs 73-80% Ground beef
- 1 small White onion (diced)
- 2 Garlic cloves (finely chopped)
- 2 Eggs
- 1 tsp Worcestershire sauce
- 2 tbsp Dark Bourbon (optional) *non alcoholic option-milk*
- 1/2 cup Store bought Bread crumbs (seasoned)
- 1 slice of White bread (grated)
- 2 tbsp Fresh parsley (chopped)
- 1/2 tsp S & P
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Ground fennel
- 2 tbsp Grated or shredded parmesan cheese
- Your favorite marinara sauce or homemade sauce
First, preheat your oven to 400°, line a baking sheet with foil, and spray lightly with non stick spray. In a large bowl combine all the ingredients and mix with your hands. (best tools in the kitchen) Be careful not to over mix the meat because that will make the meatballs tough. Just mix the meat enough to combine all of the ingredients. Next, form into balls the size between a golf ball and a tennis ball. There is no need to be a perfectionist at this point. If the size is slightly off, it’s not a big deal. They will be put in the sauce of your choice to cook at least 15 more minutes. Once the balls are all formed, bake for 40-45 minutes.
After you remove the meatballs from the oven, let them sit, without touching or moving them for 10 minutes. This will allow the meat to set and ensure they will never fall apart. Add them to your sauce, and cook in the sauce for at least 15 minutes. Serve with extra parmesan cheese and parsley. Enjoy!
Submarine sandwich- cut 1 meatball in quarters. Place on a slightly toasted sub roll. Add sauce and mozzarella cheese. Place under a high broiler for 3-4 minutes or until bubbly. I add spinach and parsley but that is totally up to you!