This colossal MeatBall is a minimalist rendition of the beloved meatball sauce. Brace yourself for an incredibly moist and flavour-packed meatball infused with aromatic spices bound to elicit goosebumps!
Indulge in this exquisite Giant MeatBall Spaghetti, a minimalist adaptation of the cherished classic meatball sauce. Prepare to be thrilled as this delectable creation sends tingles of delight through the veins of carnivorous enthusiasts. Immerse yourself in the succulence of a moist, spiced meatball delicately nestled in a humble yet flavorful onion-tomato sauce, accompanied by perfectly cooked al dente pasta. Get ready to savour a culinary experience that will leave you craving for more.
This meal holds a special place in my heart as it intertwines with a meaningful story. A decade ago, in Panama, I crossed paths with my now-husband, who had an insatiable appetite for pasta, earning him the endearing nickname of ‘Pasta Monster.’ Despite being physically apart, our connection endured, and to ensure he wouldn’t forget me, I called my virtual self “Meatball Princess.” Little did I know that this would become my culinary calling. Since then, I have dedicated myself to crafting impeccable meatballs, honing my skills until I earned the esteemed title of “Meatball Princess.” This meal not only satisfies the taste buds but also carries with it a tale of love, determination, and the joy of culinary mastery.
The Meatball Magic
Yes, there is plenty of magic in this meatball. Here are five important points to succeed in your giant meatball:
- First, moisture is critical, especially with a bigger version, a dry meatball is quite sad and frankly disastrous. To ensure our meatballs don’t pass their cooking time, a great trick is to soak a slice of bread, without the crust, into milk for about 5 minutes and then break the bread into the meat mix when it’s time to make the meatballs. This way, you’ll get an ultra-moist meatball!
- Second, the eggs often bind the balls together, they say… but I wouldn’t say I like it because it also deforms it, making it without tonus. My meatball holds just fine without the egg, so I suggest skipping the egg if you want a nice round-formed meatball.
- Third, spices are so important! I suggested a standard mix here; cumin, cinnamon, paprika, oregano and parsley, and I did not forget the salt and pepper. If you want a super tasty meatball, the salt is critical; I would even recommend taking out your “fleur de sel” or kosher salt and making good use of it.
- Fourth, Oh mighty Maillard reaction or browning of the meatballs with the help of the oven is a big “must” for this recipe. Usually, with normal-sized balls, you would fry them rapidly in a pan first and finish cooking them in the sauce. However, with a mega meatball, it’s not that easy. That is why the oven comes in handy; cook them, and in the last minute of cooking your meatballs in the oven, if they are not brown on top, broil them fast at maximal temperature. This light brown crust brings in flavour, not to be forgotten.
- Fifth, don’t over-mix the meat mixture and do it with your hands to mix the spices and bread through it. The meatball will stay light and fluffy this way. Otherwise, it might turn into a heavy and hard meatball.
As for the sauce, I’ve used a quick Marinara or Pomodoro sauce. A simple one is key to making the meatball stands out. Are you busy?? Simply use your favourite pre-done tomato sauce.
For this recipe, I’ve used a mix of veal and pork because I believe pork help to keep the moisture, being a bit fattier. You decide; you could do beef or whatever you fancy. However, I wouldn’t recommend taking a too-lean meat mix since it would easily dry in the oven.
Other Fun Pasta Dishes
Giant MeatBall Pasta
- 200 g spaghetti
- 1 onion (finely chopped)
- 300 g tomato sauce (or diced tomatoes)
- 1 garlic clove (finely chopped)
- 1 tbsp olive oil
- 400 g mixed ground meat
- 1 garlic clove (finely chopped)
- 1 slice of bread (without crust)
- 50 ml milk
- 1 hand fresh parsley
- 1 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp paprika
- salt and pepper
- Add the milk to the slice of bread and let soak 5 minutes until well absorbed.
- Mix all the meatball ingredients with your hands and insert the soaked bread into the balls. Form the two meatballs.
- Add to a baking sheet-covered rack and cook in the oven at 180°C (350F°) for 30 minutes.
- During that time, cook the finely chopped onions in olive oil in a small saucepan at low heat until tender (about 10 minutes).
- Deglaze with a bit of water and add the garlic.
- Add the tomato sauce or diced tomatoes to the onion mix and let it simmer for 10 minutes.
- During that time cook the pasta to your liking.
- Once the meatballs are cooked through, broil them for a minute in the oven if they are missing the slightly brown top. Then add them rapidly to the saucepan with kitchen tongs and cover them with sauce.