Jumbo Parmesan Meatballs covered in an amazing tomato sauce, perfect for a weeknight dinner over spaghetti!
These meatballs always come out amazingly tender, deliciously flavorful, never dry and super easy to make! There’s nothing quite as satisfying as a big bowl of pasta perfectly cooked, coated in a garlicky, marinara sauce topped with Jumbo homemade meatballs. Honestly, I love making meatballs because they are so versatile and they freeze really well after they’re cool and cooked. Now let me add… this is in no way shape or form an authentic Italian meatball recipe. So if that’s what you’re looking for, then this is not it, haha. This is just how I like to make meatballs for my family!
WHY YOU’LL LOVE THIS RECIPE
- These meatballs are incredibly easy to make and still taste incredible!
- They are juicy, delicious and flavorful! Nothing is worse than biting into a dry, chewy meatball.
- They are freezer friendly and are perfect to store in the freezer and use for multiple meatball recipes like a meatball sub!
CAN I COOK THESE MEATBALLS RIGHT IN THE SAUCE?
For this recipe, I pan sear them then add the sauce later during the cooking process. Sometimes I’ll start them in the oven and finish on the stovetop to finish cooking for maximum flavor. So honestly, whatever I have time for that day is basically how they will get cooked, haha.
WHAT TYPE OF GROUND MEAT SHOULD I USE? CAN I USE TURKEY?
So basically, if you want tender, juicy, and flavorful meatballs, then you should definitely choose a fatty meat. More fat= flavor! One of my favorites to use is 80/20 ground beef. Sometimes I’ll also mix this with ground pork. This variety is easy to find in pretty much any grocery store, relatively cheap, and produces juicy meatballs.
Now something like ground turkey or ground chicken can work, but they don’t have as much fat as beef, so the meatballs will be a bit drier and harder to achieve than those jumbo juicy meatballs.
HOW SHOULD I STORE THESE MEATBALLS?
Fully cooked, these Jumbo Parmesan Meatballs can be stored in the fridge in an airtight container, for 3-4 days!
CAN THESE MEATBALLS BE FROZEN?
Yes! They can be stored raw or cooked. If you’re freezing them uncooked, simply line a baking sheet with parchment paper, arrange the meatballs side by side on the prepared sheet, and then pop the pan directly into the freezer. Once the meatballs have frozen enough to hold their shape, you can transfer them into a freezer safe bag or storage container, and then return to the freezer. They can be stored in the freezer, for about 2ish months. When you’re ready to use them, thaw in the refrigerator overnight, then cook as directed. If you’re freezing them cooked, then let them cool prior to transferring
Questions about these Jumbo Parmesan Meatballs? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Jumbo Parmesan Meatballs
- 2 lbs Ground Beef
- ½ Cup Italian Seasoned Breadcrumbs
- 1 Egg
- 2 Tablespoons Freshly Chopped Parsley
- ½ Tablespoon Minced Garlic
- ½ Tablespoon Shallot, Small Dice
- ½ Yellow Onion, Small Dice
- ¼ Cup Whole Milk
- ¼ Cup Freshly Grated Parmesan Cheese
- Kosher Salt and Black Pepper, as needed
- ½ Tablespoon Garlic Powder
- ½ Teaspoon Onion Powder
- 1 Teaspoon Dry Basil
- 2 Jars of your favorite Marinara Sauce
- 1 Tablespoon Canola Oil
- In a medium bowl, combine all of the ingredients except the canola oil and Marinara sauce.
- Using your hands, scoop out a good amount of the meat mixture and form a large meatball. Continue until all of the meatballs have been formed.
- Heat a large non- stick pan over medium heat and add the canola oil to the pan.
- Add the meatballs and sear on all sides until brown. Turn the heat down and add the marinara sauce over all of the meatballs. Simmer on low of 20-25 minutes. The internal temperature should be 165F. Season the sauce if desired. Enjoy!