Chef John’s Giant Lazy Meatballs

Giant lazy meatballs. Crumble up four slices of stale bread. Once we have that crumbled up into a bowl, we will add some whole milk and then give that a nice thorough stirring with a fork. What we're making here is called a slurry and that's it. Once mixed, we'll simply set that aside. What I'll be using is half ground pork and half ground beef and we'll combine those two meats together as shown. And now the rest of the ingredients, which will include some kosher salt, some freshly ground black pepper, a little bit of dried oregano, followed by some onion powder and garlic powder. We'll also do a couple of few shakes of cayenne. At which we can add our bread crumb slurry. We'll also add a little bit of olive oil, followed by some freshly grated Parmesan cheese. We will also do some optional chopped Italian parsley before we finish up with a couple beaten eggs. Give everything another mix, pop it in the fridge for about an hour. Once chilled, we'll pull that out. We're going to take a quarter of the mixture and make four giant meatballs instead. Instead of pan frying these on the stove, we are simply going to transfer these into the center of a 400° oven for about 40 to 45 minutes. To finish these off, we'll go ahead and top those with our favorite tomato sauce. Once those are sauced, we will top them with some mozzarella cheese. Shocking plot twist, I'm going to use Monterey Jack. I'm going to finish these up with a dusting of Parmesan. We will pop those back in the oven for about 5 minutes or so. Oh yeah, big and beautiful. Finished up with a sprinkling of Italian parsley. My giant lazy meatballs were ready to enjoy. And that my friends was a truly great bite of meatball.