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Giant Stuffed Meatball

Giant Stuffed Meatball

Jen Phanomrat

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Jen attempts to make a giant, cheese-stuffed meatball to impress her friend Derrell, the Meatball King.

Recipe

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Giant Stuffed Meatball

Ingredients

  • Meatball mixture:

  • 2 lbs ground beef

  • 2 lbs ground pork

  • 2 eggs

  • 2 slices white bread, soaked in milk

  • ¾ cup onion, chopped

  • 2 tbsp garlic, crushed

  • ½ cup parmesan, grated

  • 1 tbsp dried oregano

  • 3 tbsp fresh parsley, chopped

  • Salt and pepper to taste

  • Filling:

  • 2 cups cubed fresh mozzarella

  • Topping:

  • Marinara sauce

  • Shredded parmesan

  • Chopped fresh parsley

Instructions

  1. In a big bowl, combine all meatball ingredients.

  2. Lay out several sheets of plastic wrap on a flat surface. Overlap the edges. Spread the mixture onto the plastic wrap and flatten into a large square. Be sure not to flatten it too thinly, to prevent splitting later. Pile the cubed cheese in the center.

  3. Working with one corner at a time, lift the edges to cover the cheese, while pressing the mixture to seal in the filling. Twist the leftover plastic wrap closed and begin shaping the meatball. You may use a bowl to help form the shape. Chill for at least 20 minutes.

  4. Bake at 375°F for about 1 hour. Ladle some marinara on top followed by cheese and parsley.

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Transcript

- Hey guys, I got my friend Durrell here. This dude is the meatball king. Yeah, would you call yourself that? - I actually made up a song about these meatballs. - Oh. - Listen to this. - Okay. ♪ I'll stay up all alone ♪ ♪ Tender balls ♪ ♪ Oh I ♪ - I really wanted to impress him today so I thought we'd make a giant ass meatball. - Big meatballs. - The first thing we're gonna do is make a slurry, so what's a slurry? - So slurry is the seasoning for the meatballs. So the thing about the slurry is you want to combine all of the flavors before you add the meat to prevent over mixing. - That's the bread, I learned these tips from him earlier. - Lemma stand back. - Toss that in. Oh you trusting me? - Yes! - Now I need you to pour the milk. - Alright. - Just because like, there you go. - [Durrell] You gotta go in a circular motion. - Next I got a whole bunch of deliciousness over here. So we got onion. - [Derrell] Oh we got the fancy spoons. - Some Parmesan cheese. - Boom. - Garlic. - Alright. This is shaping up to be my slurry too, I'm impressed. - I kinda did my research. - I like this. - Parsley because it's pretty. - That's a fact. - [Host] Mhm. - The specks of the parsley make the meatball. Especially to me like I love the specks of it, like it just adds like so much dimension. - [Host] Oregano. - [Durrell] Alright. - I got for ya. - You can't forget those. - No. Should we just crack them in? - That's fine. - Okay. - Alright, one. - [Host] Two. - Alright, and so the egg just basically holds it together, like the milk. - So I'll break that up on this side. - And the cool thing is usually you'll see too much milk, but the bread just absorbs it all and it absorbs into the meatballs so. - We need wet balls. - That's a fact. - [Host] And salt and pepper. - Season that, there we go. - From the height right? - Hell yeah. There you go fold it in, just like that. - It's fold and turn. Now the meat. So I decided to go with a mix of beef and pork, is that good with you? - That's totally fine. The pork actually adds some fat and some flavor which is great. - Ah. - For a tender ball. Boom, alright. - I do enjoy this. - It's the good part. - [Host] Yeah. - Yes! There we go. - We're gonna try to make the biggest sheet we can, basically. - Let's do it. Alright. Hulk smash. There we go. Whoa. Yes! It's so liberating. Alright so spread this out. Ugh. Look at that, look you hear it? There it is, that's the sound! - Are you ready for the surprise filling? - I am excited. - [Host] Mozzarella. - [Durrell] That's the perfect cheese. - [Host] A shit load of it. - Bam! - Oh I didn't mean to hit the bowl with it. There we go, oh look I made myself a little blueprint. - [Durrell] It looks like marshmallows. - And I've got this bowl here. - Alright. - Which we could use to help form the giant meatball. But I think if we like fold in the plastic, that's why we gotta lot of plastic. There we go, and then tuck it in, seal in the edges. Let's lift - [Durrell] Oh like this. - [Host] Yeah like that, just so we could. - Oh okay, like that, okay let's squeeze it okay. - The imaginary stitches. Oh I'm getting it all on my hands. - There we go. This is mad cheese. This is gonna be like the cheesiest meatball I've ever eaten in my entire life. And I love cheese. A lot. - That's as good as it's gonna get. Alright I'm gonna put this in the fridge. - Alright. - [Host] And then we can bake it. - [Durrell] Boom, let's do it. - This has been chilling for about 20 minutes. Firmed up a bit. You could leave it over night if you wanted. So I've got a pan here, oh let's oil it a little bit. - Alright. There you go. - Okay, you got it. - And then one, two, three. There we go. - Look at that. Yay! - My work here is done. So I'll just oil it you'll rub it right? - Yeah - Ugh. - So a little olive oil. I figured it'll brown right? - Yeah - With this? - Of course. - I'm gonna put this in the oven for an hour on 375. - Boom. - And we'll see what happens. - I'll take this, it's beautiful. Looks like perfume. Mister meatball in all his glory. - That's insane. - This is amazing. - Do you see that? I'm not gonna lie though it kinda looks like a pimple. - Two, three. There you go. - Boom. I think we should top it off with some sauce, yeah? - Alright, perfect. - Some tomato sauce. And it'll cover up that zit crater. ♪ I stay up all alone ♪ ♪ Tender balls ♪ ♪ Cheese ♪ - And I'm out. - Some parsley, just so that. Oh yeah, there you go. The moment of truth, let's cut into it, yeah? - It's the viscosity. - Big words, alright. - This is heaven. - Oh how far. - You see that? It's like a slice of cake. - [Host] That's my kinda cake. - [Durrell] Hell yeah. - What do we do a twirl? - Oh that's good. - But the cheese is . - Mhm, the cheese is excellent. - Bye! - Peace.

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