Meatball Deathstar - Epic Meal Time

Ingredients

• 1.5 lb Ground Beef (80% lean, fresh)
• 0.5 lb Ground Pork (fresh)
• 1 cup Plain Breadcrumbs (fine texture)
• 2 large Egg (room temperature)
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 cup Mozzarella Cheese (shredded, low‑moisture)
• 4 clove Garlic (minced)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for browning)
• 4 tbsp Unsalted Butter (softened, divided)
• 12 oz Penne Pasta (uncooked)
• 2 cup Marinara Sauce (store‑bought or homemade)
• 1 loaf Baguette (sliced 1‑inch thick for garlic bread)
• 2 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Combine Meatball Ingredients

   In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, eggs, grated Parmesan, minced garlic, salt, and pepper. Mix with clean hands until just combined; avoid over‑mixing.

   Time: PT10M

2. Form the Giant Meatball

   Gather the mixture and shape it into a single 8‑inch diameter sphere. Press firmly to eliminate air pockets.

   Time: PT5M

3. Preheat the Oven

   Set the oven to 375°F (190°C) and allow it to preheat while you finish the next steps.

   Time: PT5M

   Temperature: 375°F

4. Brown the Meatball in Garlic Butter

   Melt 2 tbsp butter with 1 tbsp olive oil in a cast‑iron skillet over medium‑high heat. Add the meatball and sear on all sides, about 2‑3 minutes per side, until a deep golden crust forms.

   Time: PT5M

   Temperature: Medium‑high

5. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the penne and cook 1 minute less than package directions (al dente). Drain and set aside.

   Time: PT10M

   Temperature: 212°F

6. Heat the Marinara with Garlic Butter

   In the same skillet, melt the remaining 2 tbsp butter, add the remaining minced garlic, and sauté 30 seconds. Stir in the marinara sauce and heat through, scraping up any browned bits.

   Time: PT5M

   Temperature: Medium

7. Assemble the Bake

   Spread half of the cooked pasta in the bottom of the baking dish. Pour half of the sauce over the pasta. Place the browned meatball on top, then cover with the remaining pasta and sauce. Sprinkle shredded mozzarella evenly, then top with the remaining Parmesan.

   Time: PT5M

8. Bake Until Bubbling and Golden

   Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 5 minutes, or until the cheese is bubbling and lightly browned and the meatball reaches an internal temperature of 160°F (71°C).

   Time: PT25M

   Temperature: 375°F

9. Prepare Garlic Bread

   While the casserole bakes, slice the baguette, spread each slice with the remaining butter mixed with a pinch of garlic and parsley, and place on a separate baking sheet. Toast in the oven during the last 5 minutes of the bake until golden.

   Time: PT5M

   Temperature: 375°F

10. Rest and Serve

    Remove the bake from the oven, let it rest 5 minutes so the juices settle, then slice the meatball and serve with a side of garlic bread. Garnish with fresh parsley if desired.

    Time: PT5M

Nutrition Facts

Calories

910

Protein

45 g

Carbohydrates

68 g

Fat

46 g

Fiber

4 g