Giant Meatballs with Ricotta

The final meatballs are here! I made a triple batch (!) of these for our holiday potluck, along with vegetarian meatballs (recipe to come) for our vegetarian friend. They were epic and huge as promised.

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Olive oil, for baking sheet
3 cups (1/2-inch pieces) crusty white Italian bread, crusts removed
1 cup whole milk
1 pound ground veal
1 pound ground beef (80 percent lean)
1 pound ground pork
1 large egg, lightly beaten
1/2 medium onion, minced (about 3/4 cup)
1/2 cup finely chopped flat-leaf parsley leaves
1 teaspoon finely chopped fresh oregano leaves
1 cup finely grated Parmigiano-Reggiano, plus more for serving
1 1/2 cups whole-milk fresh ricotta cheese
1 teaspoon coarse salt
3/4 teaspoon freshly ground black pepper
4 cups Marinara Sauce (homemade, which I used, or store bought)

Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
Place bread in a bowl and add milk to moisten. Chop bread into small pieces no larger than 1/4-inch and place in a large bowl. Add veal, beef, pork, egg, onion, parsley, oregano, cheeses, salt, and pepper. Using your hands, gently mix until well combined.
Divide the mixture into 8 equal portions and roll each portion into a large meatball. Transfer meatballs to prepared baking sheet. Bake until golden brown, 15 to 20 minutes.
Meanwhile, bring the marinara sauce to a simmer in a large saucepan. Transfer the meatballs to the marinara sauce and simmer, partially covered, until cooked through, about 30 minutes. Serve immediately with additional parm.


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