“I liked getting to mix the meatballs and roll them out!”—Amelia, recipe tester, age 5
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
SOAK: Add panko and milk to bowl and stir with rubber spatula to combine. Let mixture sit for 5 minutes.
MAKE SAUCE: In Dutch oven, combine tomatoes, oil, sugar, and ¼ teaspoon salt and stir with clean rubber spatula to combine.
MIX: Add beef, Parmesan, garlic powder, oregano, and remaining ½ teaspoon salt to bowl with panko mixture and mix together with your hands.
SHAPE: Divide beef mixture into 12 portions (about 3 tablespoons each) and place on plate. Use your slightly wet hands to roll each portion into ball.
The world’s largest meatball clocked in at 1,707 pounds and 8 ounces! It was made in South Carolina in 2017. It took almost a week—and a special custom-made oven—to cook.
You read that right. While Italians do eat spaghetti, and they do eat polpette (the Italian word for “meatballs”), they very rarely eat them together. (It’s we Americans that are the spaghetti-and-meatball combo lovers!) And when they do eat meatballs, they are usually small (like golf balls) and are only sometimes made with ground beef. Think about what you want to do with YOUR meatballs. Spaghetti? A meatball sub? Something else entirely? (If you serve it with pasta, this recipe makes enough sauce to coat 12 ounces of pasta.)