Ingredients

• 4 large slices white bread
• 0.5 cups milk
• 1 pound ground beef
• 1 pound ground pork
• 2.5 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 0.25 teaspoons dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 pinch cayenne pepper
• 1 tablespoon olive oil
• 0.25 cups grated Parmigiano-Reggiano cheese
• 0.33 cups chopped fresh Italian parsley , optional
• 2 large eggs

Instructions

1. 1 Crumble bread into a bowl and mix in milk thoroughly using a fork. Let stand for 10 to 15 minutes.
2. 2 Combine beef and pork in a large bowl and mix well using 2 forks. Add salt, black pepper, oregano, onion powder, garlic powder, cayenne, olive oil, Parmesan, parsley, eggs, and the breadcrumb mixture. Mix using 2 forks until everything is evenly combined. Wrap and chill in the refrigerator for 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan or baking dish. Using damp hands, roll 4 giant meatballs, and place in the prepared pan.
4. 4 Bake in the preheated oven until an instant read thermometer inserted near the center of meatballs reads 160 to 165 degrees F (71 to 74 degrees C), 40 to 45 minutes.
5. 5 Remove meatballs from the oven, and spoon tomato sauce evenly over meatballs. Sprinkle first with Monterey Jack cheese, and then with Parmigiano-Reggiano.
6. 6 Return meatballs to the oven, and bake until sauce is hot and cheese is melted, 5 to 10 minutes more. Top with parsley and serve.

Nutrition per serving