Giant Juicy Lucy Meatballs
These giant juicy lucy meatballs are sure to fill up even the biggest eater. And oddly enough, they're still quick enough for a weeknight supper.
1 pound Ground Beef
1 pound bulk Sausage (hot Italian, turkey breakfast, etc)
1 1/2 teaspoons Kosher Salt
2 large Eggs (beaten)
1 cup Plain dry Breadcrumbs
1 cup grated Parmesan Cheese
1/2 large Onion (grated)
1/4 cup Parsley (chopped)
2 cloves Garlic (chopped)
4 sticks of String Cheese (cut into 1/4's)
32 oz jar of your favorite Marinara Sauce
1lb of your favorite pasta (I used Pappardelle so the pasta wouldn't get lost with the meatballs)
Heat Marinara Sauce in a large shallow pan (you'll be adding your meatballs to this later) over low heat.
Preheat the oven to 400 degrees,
Line a rimmed baking sheet with parchment paper.
Combine all ingredients in a large bowl EXCEPT String Cheese, Marinara, and Pasta.
Form meatballs. (I used my largest ice cream scoop for this). Your finished meatball will be just slightly larger than an egg.
Press your thumb into the middle of the meatball till you form a hollow.
Place a 1/4 piece of the string cheese into the hollow in the meatball and squish meat completely around the cheese, sealing well.
Bake meatballs for 18-22 minutes. (They will cook more in the sauce).
Once meatballs are well browned, carefully place meatballs in the pan with sauce.
Increase temperature to medium and let simmer till pasta is ready.
Bring a large pot of salted water to boil over medium-high heat.
Cook pasta according to package directions, and drain.
Serve meatballs and sauce over pasta.