Jumbo Cheese Stuffed Meatballs

Spaghetti and Meatballs is a classic (and simple) dish. This is just my med school spin on a timeless classic. These meatballs are huge and when I mean huge, I mean baseball sized!


You will need:

1 lb ground beef

1/4 c. Mayonnaise

1/4 c. Zesty Italian Dressing

1/2 c. Italian Bread Crumbs

1/4 tsp. black pepper

1 jar of marinara sauce (or a homemade marinara/tomato sauce)

1/2 c. shredded Italian cheese blend (Parmesan, Provolone, Romano)

Olive Oil


Pre-heat oven to 400F

Most meatball recipes use egg as the binder, I use mayo instead (more flavor). Many also incorporate the core Italian seasonings like Oregano, Basil, Parsley, etc. These are delicious, but this is my med school short cut. I use things that are packed with flavor to reduce my time in the kitchen and it is cheaper to buy things I will need, but already seasoned (instead of adding seasonings after the fact). The seasoned bread crumbs, mayo and Italian dressing make up for that.


Line a 13″ x 9″ pan with foil. In the foil, add all the seasoning (except the sauce, olive oil, and cheese).

meatball 1

Add the beef.

meatball 2

Mix with your hands.

meatball 3

Divide into 6 sections. Take each section of meat and flatten into a patty.

meatball 4

Sprinkle in 1/6th of the cheese.

meatball 5

Roll up into a ball. Place all 6 balls back into the pan. Drizzle with Olive Oil.

meatball 6

Place in a 400F oven for 10 minutes. Remove from the oven.

meatball 7

Add the marinara sauce.

meatball 8

Place back into the oven for about 20 minutes.

meatball 9

Once it is finished, serve it up on pasta.

meatball 10

meatball 11

A great way to use up the leftovers is in the form of a meatball sub! 1 meatball is enough to cover an entire hoagie roll.

meatball 12



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