These Jumbo Meatballs with Marinara are tender, juicy, and savory. Ground beef and sausage combine with Italian herbs and a generous measure of ricotta cheese and Parmigiano Reggiano. After par-baking, these meatballs finish cooking in a savory pot of marinara sauce that makes this dish extra cozy. This recipe makes four generous servings but is easily doubled to accommodate a larger crowd.
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What ingredients do you need to make Jumbo Meatballs with Marinara?
- Ground beef
- Ground pork sausage
- Fresh Italian (or French) bread, crusts removed
- Buttermilk (you may also use whole milk, half-and-half, or cream)
- Ricotta
- Parmigiano Reggiano cheese
- Egg
- Tomato sauce
- Crushed tomatoes
- Garlic-infused olive oil -- OR -- traditional olive oil + minced garlic
- Fresh parsley
- Dried oregano
- Red pepper flakes
- Cracked black pepper
- Kosher salt
Tips for tender, juicy meatballs
Tender and juicy meatballs are super easy to achieve using these simple tips!
Make a panade
Instead of using dried breadcrumbs for these Jumbo Meatballs, I prefer to use a panade to ensure that they remain soft and tender throughout.
What is a panade?
A panade is a mixture of starch and liquid that is used in meat mixtures, such as meatballs, meatloaf, or burgers, to help keep the meat hydrated, soft, and tender. A panade also helps bind together the meat so that it doesn't fall apart and helps prevent it from shrinking -- Nobody wants a shrunken jumbo meatball!
The best panade is generally made from bread and dairy. My preference is to use a combination of fresh Italian or French bread (just the center crumb, not the crust) and buttermilk, though if you don't have buttermilk on hand you can also use whole milk, half-and-half, or cream. If you are dairy-free you can try unsweetened coconut milk or another full-fat dairy alternative, but you should not substitute dairy for water as it will not produce a good result in these meatballs. Also note, that many dairy-free alternatives may significantly change the taste of the meatballs.
How do you make a panade?
Making a panade is super simple.
- In a bowl, add fresh bread (I prefer Italian or French bread) that has been diced or torn into small pieces.
- Cover the bread with the dairy (I prefer buttermilk) and briefly toss to combine.
- Allow the mixture to soak into the bread for a few minutes, then using clean hands or a fork, mix until the mixture breaks down and becomes paste-like. This should happen very quickly if the buttermilk has had a few minutes to soak into the bread fully.
Mix the meatballs by hand
I prefer to mix my meatballs by hand rather than using a wooden spoon or mixer as it allows you to better incorporate all the ingredients without risking overmixing, which can result in tough meatballs. You can use clean hands to mix the meatballs, or, if you prefer not to touch raw meat you can wear food prep gloves.
Once the meatball mixture is combined, gently even it out in the bowl by pressing it down softly (do not compress it tightly), then divide the mixture into four quadrants by pressing channels into the meat mixture. This makes it easier to portion out the meatballs when shaping.
Shape the meatballs
To help prevent the meatball mixture from sticking to your hands, moisten them with cold water first. Keeping the meat cold when shaping will help ensure that the meatballs hold their round shape better when they bake.
Working with the meat mixture one quadrant at a time, gently shape the meat mixture into balls. Do not pack the meat firmly or compact it tightly. Instead, gently toss from hand to hand until the meat is shaped into a round ball. You want the balls to just hold their shape but not become too compacted, which can result in tougher, denser meatballs.
How to Serve Jumbo Meatballs with Marinara
These Jumbo Meatballs and Marinara are super versatile for dinner or as a hearty shared appetizer. Here are some of my favorite ways to serve them:
- On top of pasta -- You are welcome to use any pasta shape or type you prefer, but I am partial to serving these meatballs with bucatini, which is kind of like a larger, heartier version of spaghetti with hollow centers. I figure, jumbo meatball, jumbo twirly pasta!
- With a side of crusty bread and burrata cheese -- This dish is perfection if you want to serve it simply with a side of crusty bread to mop up every last drop of marinara. But, if you want to make the dish extra hearty and delicious, add a side of burrata cheese to accompany them. Meatballs + marinara + burrata cheese + bread is out-of-this-world-good as a dinner dish or as a shared appetizer! You can also serve them alongside this Roasted Pepper and Burrata Salad. If you want to extend the appetizer offerings to feed more people, add a side of this Olive Tapenade and/or this Baked Feta with Green Olives and Figs.
- On top of creamy polenta -- I prefer my polenta cooked with a generous measure of Parmigiano Reggiano to compliment these Italian meatballs!
- With a side of vegetables -- These meatballs would be perfect with a side of this Charred Broccolini with Lemon, Pine Nuts, and Parmesan. It's also great as a side to ratatouille.
- With a side salad -- This Radicchio Salad with Green Olives, Blue Cheese, and Candied Walnuts is one of my favorites.
How to use leftover meatballs
These Jumbo Meatballs with Marinara can be enjoyed for leftovers in any of the above ways, but I also love repurposing them for the following dishes too:
- In a meatball sub -- You'll definitely have to halve or even quarter each meatball to fit in a sub sandwich, but they make a perfect addition along with a measure of melted mozzarella cheese and this Basil Walnut Pesto.
- For brunch -- I can attest that the leftover meatballs are super tasty for brunch. I recently used one of the leftover meatballs in 'shakshuka-like' brunch dish called eggs in purgatory with toasted baguette on the side to mop every last drop up.
What tools do I need to make this recipe?
- A kitchen scale
- Liquid measuring cups
- Measuring spoons
- A cutting board
- A chef's knife
- A fine grater / zester
- A large mixing bowl
- A baking sheet lined with parchment paper
- A large pot or Dutch oven
- Kitchen tongs
- A wooden spoon
- A silicone basting brush
- A can opener
Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more dinner inspiration?
Love these Jumo Meatballs with Marinara? Here are some more of my favorite dinner recipes that you might enjoy:
- Meatball and Ricotta Pizza
- Greek Lamb Meatballs with Tzatziki Sauce
- Swedish Meatballs
- Pasta with Ricotta Zucchini Sauce and Blistered Tomatoes
- Pasta with Olive Tapenade
- Cauliflower Mac & Cheese with Kale and Sausage
Jumbo Meatballs with Marinara
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 Jumbo Meatballs with Marinara Sauce 1x
- Category: Mains, Appetizers & Bites
- Method: Oven / Stovetop
- Cuisine: Italian-American
Description
These Jumbo Meatballs with Marinara are tender, juicy, and savory. Ground beef and sausage combine with Italian herbs and a generous measure of ricotta cheese and Parmigiano Reggiano. After par-baking, these meatballs finish cooking in a savory pot of marinara sauce that makes this dish extra cozy. This recipe makes four generous servings but is easily doubled to accommodate a larger crowd.
Ingredients
For the jumbo meatballs:
- 3 oz (1 ½ cups) fresh white Italian or French bread, crustless and cubed or torn
- 4 oz (½ cup) buttermilk (may sub for whole milk, half-and-half, or cream)
- ¾ lb ground beef (80/20 fat ratio)
- ¾ lb ground pork sausage (bulk or Italian)
- 124 g (½ cup) whole milk ricotta
- 28 g (1 oz or ½ cup) Parmigiano Reggiano cheese, finely grated
- 1 large egg
- ½ oz (¼ cup) fresh parsley, minced (or 4 tsp dried)
- 1 tsp Kosher salt
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ tsp cracked black pepper
- Approx 1-2 tablespoon olive oil, to brush the tops
- Optional: Fresh basil and extra grated Parmigiano Reggiano cheese, to top
For the marinara sauce:
- 2 tbsp garlic-infused olive oil (or 2 tbsp regular olive oil + 2 cloves minced garlic)
- 1 (28 oz) can tomato sauce
- 1 (14.5 oz) can crushed tomatoes (I love this fire-roasted variety)
- ½ tsp dried oregano
- ½ tsp Kosher salt, plus more to taste
- ¼ tsp cracked black pepper
Instructions
For the jumbo meatballs:
- Preheat the oven to 425 degrees F / 220 C. Prep a baking sheet with parchment paper and reserve to the side.
- Make a panade. In a large mixing bowl, add the cubed or torn bread. Cover with buttermilk and using clean hands or a fork, briefly toss to combine. Allow the mixture to soak into the bread for a few minutes to fully hydrate, then using clean hands or a fork, mix until the mixture breaks down and becomes paste-like. This should happen very quickly if the buttermilk has had a few minutes to soak into the bread fully.
- To the bowl of panade, add the ground beef, ground pork sausage, ricotta, Parmigiano Reggiano, egg, parsley, salt, oregano, red pepper flakes, and black pepper. Using clean bare hands (or clean gloved hands), gently combine the mixture just until it comes together evenly. You do not want to over-mix the meat, which can result in tough meatballs.
- Once the meatball mixture is combined, gently even it out in the bowl by pressing it down softly (do not compress it tightly), then divide the mixture into four quadrants by pressing channels into the meat mixture. This makes it easier to portion out the meatballs when shaping.
- To help prevent the meatball mixture from sticking to your hands, moisten them with cold water first. Keeping the meat cold when shaping will help ensure that the meatballs hold their round shape better when they bake. Working with the meat mixture one quadrant at a time, gently shape the meat mixture into balls. Do not pack the meat firmly or compact it tightly. Instead, gently toss from hand to hand until the meat is shaped into a round ball. You want the balls to just hold their shape but not become too compacted, which can result in tougher, denser meatballs. Transfer each of the four meatballs to the prepared baking sheet.
- Brush the tops of each meatball lightly with olive oil. Transfer the meatballs to the oven to bake for 15-20 minutes or until the tops are lightly golden.
For the marinara (and to finish):
- In the last 10-minutes or so of the meatballs bake time, start the marinara. In a large pot or Dutch oven over medium-high heat, add the garlic olive oil (or regular olive oil + minced garlic). Allow heat until shimmering and fragrant, then add the tomato sauce and crushed tomatoes. Season with oregano, salt, and pepper and stir to combine. Allow to come to a low simmer, adjusting the heat if needed so the mixture doesn't boil.
- Once the meatballs have finished baking,carefully transfer each of them to the pot of marinara sauce. Using a spoon, cover the tops of each meatball so that they are fully covered in marinara sauce. Allow the mixture to come back to a gentle simmer, then cover with a lid. Allow the meatballs to cook for approximately 30-minutes, or until they have reached an eternal temperature of 165 degrees F / 74 C. I like to check the meatballs every 10-minutes or so to ensure that the marinara sauce is not cooking to a boil and scalding. Flip the meatballs halfway through to ensure that they are evenly cooked.
- Serve these Jumbo Meatballs with Marinara over the top of pasta, polenta, or with a side of crusty bread, burrata, salad, or vegetables. I love to dress the meatballs with a little fresh basil and an extra sprinkle of Parmigiano Reggiano cheese.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 meatball with ¼th batch marinara
- Calories: 884
- Sugar: 15 g
- Sodium: 2353 mg
- Fat: 60 g
- Saturated Fat: 22 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 157 mg
Keywords: jumbo meatballs, meatballs, marinara, ricotta, parmigian oreggiano, ground beef, ground pork, panade
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