Description
These Giant Colossal Cheese Covered Meatballs are an impressive and savory dish featuring extra lean ground beef blended with Italian seasonings and cheeses, baked to perfection, and topped with melted fresh mozzarella. Perfect for a hearty meal served over sauce or spaghetti, garnished with fresh herbs and additional grated cheese for an extra burst of flavor.
Ingredients
Scale
Meatball Mixture
- 1 1/2 lbs. extra lean ground beef
- 1/2 cup plus 1 tablespoon dried Italian bread crumbs
- 1/2 cup finely grated fresh Parmesan cheese
- 1/4 cup finely grated fresh Asiago cheese
- 2 teaspoons dried minced onion
- 1 1/2 teaspoons whole fennel seeds
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 cup whole milk
- 2 extra-large eggs, beaten
- 1 teaspoon Worcestershire sauce
Topping and Garnish
- 4 thick slices fresh mozzarella cheese
- More fresh grated Parmesan and/or Asiago cheese
- Finely chopped fresh parsley or fresh basil sprig (optional)
Instructions
- Preheat Oven: Preheat your oven to 350º F to ensure it’s ready for the meatballs to bake perfectly.
- Combine Ingredients: In a large bowl, crumble in the extra lean ground beef lightly. Evenly sprinkle and drizzle the dried Italian bread crumbs, Parmesan, Asiago, dried minced onion, fennel seeds, Italian seasoning, oregano, garlic powder, salt, coarse ground pepper, whole milk, beaten eggs, and Worcestershire sauce over the meat. Fold the mixture carefully a few times with a large spoon to begin mixing, then use your hands to blend everything gently until ingredients are evenly distributed without overworking the meat.
- Form Meatballs: Divide the meat mixture in half and shape each half into one large ball, ensuring the surface is smooth and there are no cracks. Place the meatballs onto a sprayed, foil-lined baking sheet.
- Bake: Sprinkle the tops of the meatballs with additional coarse ground black pepper. Bake in the preheated oven for 1 hour, allowing the meatballs to cook thoroughly and develop a golden crust.
- Add Cheese and Broil: Remove the baking sheet from the oven and place the thick slices of fresh mozzarella cheese on top of each meatball. Switch the oven to broil and broil the meatballs just until the mozzarella fully melts and begins to bubble.
- Serve and Garnish: Serve the colossal meatballs hot, ideally over your favorite sauce or sauced spaghetti. Garnish with freshly grated Parmesan and/or Asiago cheese, and sprinkle with finely chopped fresh parsley or a basil sprig for added freshness and color.
Notes
- Ensure not to overwork the meat mixture to keep the meatballs tender and juicy.
- Using fresh grated cheeses like Parmesan and Asiago adds a more vibrant flavor compared to pre-grated varieties.
- Broiling for just a few minutes melts the mozzarella perfectly without overcooking the meat.
- These giant meatballs can be portioned into smaller balls if desired for easier serving and quicker cooking.
- Serve with your favorite marinara sauce or spaghetti for a classic Italian meal experience.
Nutrition
- Serving Size: 1 giant meatball (approx. 450 grams)
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 210 mg
