Massive Meatballs

I like big balls and I cannot lie.

I’d always been a fan of the small meatball, sub ping-pong diameter…dare I say it, Ikea sized.

I’m open to experimentation though because making and cooking many fork-sized meatballs can be tiresome. So we took the Ohio Meatloaf recipe and set to work testing some variations. We shaped them, tweaked the seasonings and baked then with sauce: The Massive Meatball recipe was born.

There’s no struggling to fit them in a frying pan or trying to get all sides evenly cooked. Just bang them in oven and let them do their thing. Browned and tasty outside, soft and moist inside.

Massive Meatballs.

There’s no going back.

Things{we}make – Massive Meatballs

Makes 12-15 massive meatballs

2.2 lb/1kg lean minced beef (or use half pork mince)
1 medium potato – peeled and grated finely
2 eggs – lightly beaten
4 Tblsp (60ml) melted butter
3 Tblsp (about 45ml) red wine – or milk if you have no wine in, you weirdo
4 Tbsp ketchup
130g crushed Ritz crackers – 2/3 of a box

Seasoning (adjust to suit)
1 tsp table salt
1 tsp dried oregano
½ tsp garlic granules
½ tsp onion powder
½ tsp smoked sweet paprika
¼ tsp black pepper

To Serve
A big jar of…ahem, I mean some homemade rich tomato pasta sauce.
Linguine
Parmesan

Mix it all together in a large bowl, you will have to get your hands in there.
If you have time leave the mix in the fridge for 30 minutes to firm up.
Shape into 12-15 balls, a bit smaller than a cricket ball.
Place in a lightly greased roasting pan, it’s okay if they are a little snug.
Cover with foil and bake at 200°c for 1 hour, or 70 minutes if you make 12.
Take the foil off, pour on a jar of your favourite pasta sauce.
Bake (with no foil) for a further 15 minutes.

Serve with pasta and parmesan.
We reckon on 2-3 each per sitting then we freeze the rest for another day.
You could make half the quantity here but I’m a fan of bake once, eat many.