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4.5 from 63 votes

LAVO Meatball Recipe

The best GIANT meatball you will ever eat.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 3
Calories: 1334 kcal
Course: Main Course , Appetizer
Cuisine: Italian

Ingredients

  • 1 cup fresh Italian bread no crust, cut into 1-inch cubes
  • 1/4 cup whole milk
  • 1 cup extra virgin olive oil , divided
  • 1/2 cup yellow onion , minced
  • 4 large garlic cloves , minced
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 eggs
  • 1 cup Parmigiano Reggiano cheese , freshly and finely grated
  • 1/2 cup dry seasoned breadcrumbs
  • 2 tablespoons fresh flat parsley , finely chopped, plus more for garnish
  • 2 tablespoons fresh basil , finely chopped
  • 2 pounds ground meatloaf mix* (veal, pork, and beef)
  • 4 cups favorite marinara sauce , homemade or bottled
  • 1/2 cup ricotta cheese

Instructions

    Cup of Yum
  1. In a small bowl, soak the fresh bread cubes in the milk for 10 minutes. Squeeze and drain milk, reserving the bread. Set aside.
  2. In a medium skillet, heat 1 tablespoon of the olive oil over medium heat. Saute the onion and garlic until soft, approximately 3-4 minutes. Stir in the salt and pepper and remove from the heat.
  3. In a large mixing bowl, whisk together the eggs, Parmigiano Reggiano cheese, dry breadcrumbs, fresh parsley and basil. Stir in the soaked bread and onion mixture. It will form a paste.
  4. Add the ground meat mixture, breaking it into smaller pieces as you add it to the binder. Using your hands, mix until well combined and form into one large ball. Divide the meat mixture into thirds.
  5. From each third into a large meatball by tossing it from hand to hand and packing. Transfer to a large plate.
  6. Refrigerate the meatballs for a minimum of one hour, but as much as overnight to bind.
  7. When ready to make, preheat the oven to 350°F. The meatballs might need to reformed a bit. Transfer them to a cast iron skillet or casserole dish, allowing at least 2 inches between them. Bake for 30 minutes.
  8. Remove at 30 minutes, try to ladle out any large bits of oil. Top the meatballs with your favorite marinara sauce. Return to the oven for a minimum of 30 minutes or until they have reached an internal temperature of 140°F using a digital thermometer.
  9. Remove and allow to rest for at least 10 minutes.
  10. Meanwhile, place the ricotta cheese in a mixing bowl or the bowl of a stand mixer and using a whisk attachment, whisk until it is smooth and frothy.
  11. Top each meatball with a large dollop of cold, whipped ricotta cheese and more freshly chopped parsley and/or basil. Meatballs can be served as the entree with a side of crusty bread or on top of your favorite pasta.
  12. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

  • If you can not find this exact mix, use all beef in an 8-/20 mix or 1 pound of ground beef and 1 pound of ground pork. 

Nutrition Information

Calories 1334kcal (67%) Carbohydrates 44g (15%) Protein 82g (164%) Fat 91g (140%) Saturated Fat 37g (185%) Cholesterol 430mg (143%) Sodium 3567mg (149%) Potassium 2194mg (63%) Fiber 6g (24%) Sugar 20g (40%) Vitamin A 2400IU (48%) Vitamin C 30.2mg (34%) Calcium 657mg (66%) Iron 11.8mg (66%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 1334

% Daily Value*

Calories 1334kcal 67%
Carbohydrates 44g 15%
Protein 82g 164%
Fat 91g 140%
Saturated Fat 37g 185%
Cholesterol 430mg 143%
Sodium 3567mg 149%
Potassium 2194mg 47%
Fiber 6g 24%
Sugar 20g 40%
Vitamin A 2400IU 48%
Vitamin C 30.2mg 34%
Calcium 657mg 66%
Iron 11.8mg 66%

* Percent Daily Values are based on a 2,000 calorie diet.