Sep 01 2026
Restaurants›Pacific Table›Giant Meatball Recipe

Giant Meatball Recipe

Inspired by Pacific Table
Time1h 15m
Serves4

Marinara, Basil, Parmesan, Just-Made Bread.

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Ingredients

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Meatball

Marinara

Finishing

Method

Meatball

  1. 1

    Prepare panade

    In a small bowl, combine the breadcrumbs and whole milk. Stir and let sit 5 minutes until the crumbs absorb the milk and form a loose paste (panade).

  2. 2

    Mix meatball ingredients

    In a large bowl, add ground beef, ground pork, softened panade, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, kosher salt, and black pepper. Using your hands or a sturdy spoon, gently combine until just evenly mixed. Do not overwork — mixture should remain slightly loose and tender.

  3. 3

    Form the giant meatball

    Shape the mixture into one large ball about 10–12 ounces to 1.5 lb depending on preference. For a true 'giant' presentation, form a single 1 lb (approx.) ball. Wet your hands lightly to prevent sticking and pack gently but firmly so it holds shape.

  4. 4

    Sear the meatball

    Heat 2 tablespoons olive oil in a heavy ovenproof skillet (cast iron preferred) over medium-high heat until shimmering. Carefully add the meatball seam-side down and sear, turning every 2–3 minutes, until well browned on all sides (about 8–10 minutes total). Use tongs and a spoon to baste with hot oil as it sears.

  5. 5

    Transfer for simmering

    Once evenly browned, remove skillet from heat and set aside briefly while you prepare the marinara if not already started. The seared meatball will finish cooking in the sauce to stay tender.

Marinara

  1. 6

    Start the sauce

    In a medium saucepan (or the same ovenproof skillet if large enough), heat 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

  2. 7

    Build the sauce

    Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), kosher salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered 10 minutes to meld flavors. Taste and adjust seasoning.

  3. 8

    Finish with fresh basil

    Tear in the fresh basil leaves and stir through the sauce. If you used the skillet to sear the meatball and it has browned bits, pour those browned juices into the sauce for extra flavor.

  4. 9

    Combine meatball and sauce

    Nestle the seared meatball into the simmering marinara so it is mostly covered by sauce. Spoon sauce over the top to coat. Place the skillet on the stovetop over low heat (or transfer to a 350°F / 175°C oven if using an ovenproof skillet) and simmer gently for 20–30 minutes, or until the internal temperature of the meatball reaches 160°F (71°C). If oven-baking, cover loosely with foil and bake 20–25 minutes, then uncover and bake an additional 5 minutes to deepen color if desired.

Finishing & Serve

  1. 10

    Rest and garnish

    Carefully remove the skillet from heat. Let the giant meatball rest in the sauce 5 minutes. Sprinkle grated Parmesan over the meatball and sauce so it melts slightly. Tear the fresh basil leaves and scatter on top.

  2. 11

    Serve with bread

    Slice the just-made bread. Serve the giant meatball on a platter or in the skillet with warm marinara spooned over, accompanied by the sliced bread for tearing and dipping. Provide a sharp knife for slicing the meatball at the table so guests can portion as desired.

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