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Buca di Beppo Giant Meatballs Recipe
Buca di Beppo’s Giant Meatballs are a savory indulgence, boasting a hearty blend of seasoned ground beef and pork, perfectly complemented by their rich marinara sauce.
Make our Buca di Beppo Giant Meatballs Recipe at home. With our Secret Restaurant Recipe your Giant Meatballs will taste just like Buca di Beppo.
Photo by jeffreyw
Buca di Beppo Giant Meatballs
A Buca di Beppo Copycat Recipe
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Print Pin Recipe
Buca di Beppo Giant Meatballs Recipe
Make our Buca di Beppo Giant Meatballs Recipe at home. With our Secret Restaurant Recipe your Giant Meatballs will taste just like Buca di Beppo.
Prep Time30 minutes mins
Active Time45 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Beef, Buca di Beppo
Yield: 7 Giant Meatballs (or 14 smaller Giant Meatballs)
Ingredients
- 2 1/2 pounds ground Chuck or ground Beef
- 2 teaspoons Salt
- 2 teaspoons freshly ground Black Pepper to taste
- 3/4 cup Italian Breadcrumbs
- 1/4 cup Parmesan Cheese
- 3 whole Eggs whisked until foamy
- 2 ounces Garlic
- 9 cups Marinara Sauce store bought or homemade, of choice
- 3 cups Water
Instructions
Break down ground chuck into smaller 1/2 pound portions.
To a medium mixing bowl add salt, black pepper, breadcrumbs and cheese. Mix well.
To a separate large mixing bowl, add a portion of the ground meat.
Sprinkle about 1/4 of the mixed dry ingredients evenly over meat.
Add another portion of meat and another 1/4 sprinkling of mixed dry ingredients.
Add whisked eggs and poached garlic.
Add remaining 2 portions of meat and mixed dry ingredients in the same manner (What you want to do is to spread all the ingredients as evenly as possible throughout the bowl, so there are no “pockets” of ingredients and so that you can fully mix them as easily as possible. The less you mix the meat, the better. Over mixing the ingredients will cause the meatballs to be tough. Note - This happens with homemade burgers, too.)
Mix thoroughly - but do not over mix.
Scoop out 8 ounces (or 4 ounces for smaller Giant Meatballs) of the meat and gently for into a ball (Use measuring cup - 1 cup = 8 ounces, 1/2 cup = 4 ounces). When forming the balls, handle as little as possible. Do not toss them from hand to hand or roll them on the prep table, but instead gently shape them in the palms of your hands.
Place the meatballs on a parchment paper-lined cassarole dish or high-sided baking pan.
This can be done in advance. Cover with plastic wrap and place in refrigerator, until ready to cook.
Cook
Preheat oven to 400°F.
Remove plastic wrap and place meatballs in oven. Bake 15 minutes.
Remove from oven.
In a bowl, combine marinara sauce and water. Mix well.
Pour mixture over the meatballs. Meatballs must be submerged in the sauce.
Cover pan with aluminum foil.
Place back in oven and bake 30 minutes.
Remove and discard foil.
Skim excess fat from the top of the liquid.
Serve as is or us in a pasta recipe.
Buca di Beppo Giant Meatballs
A Buca di Beppo Copycat Recipe
To See ALL of Our Buca di Beppo Copycat Recipes - Click HERE
To See ALL of Our Italian Restaurant Copycat Recipes - Click HERE
To See ALL of Our Beef Copycat Recipes - Click HERE
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Photo of “spaghetti and meatballs” is by jeffreyw and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Jeffrey. Great Picture, as always. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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