2 ½ pounds 85% lean ground beef

2 cups panko breadcrumbs

3 large eggs

1 cup grated Parmegiano-Reggiano

¼ cup minced Italian parsley

4 to 6 cloves garlic, minced

2 tablespoons tomato paste

Kosher salt

Freshly ground black pepper


Preheat the oven to 400˚F. Mix together the ground beef, breadcrumbs, eggs, Parmegiano, parsley, garlic, tomato paste, and a generous pinch of salt and pepper in a large bowl. Divide the mixture into 12 portions and form each portion into a ball. Arrange on a parchment-lined baking tray and bake for about 45 minutes, or until cooked through. Serve immediately.


Makes 12 very big meatballs, enough to serve 6 people with hearty appetites. Serve over spaghetti with marinara sauce, of course. Also wonderful in meatball sandwiches.