Gigantic Sicilian Meatballs 🍝 Hearty, Meaty, Legendary

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Hey folks, thanks for stopping by today. I’ve got something fun, nostalgic, and downright gigantic for you. Meatballs. But not just any meatballs—Dan Pelosi’s Gigantic Meatballs, from his latest cookbook Let’s Party. These babies are baseball-sized and full of old-school Italian flavor.

A few years back, my husband and I celebrated our anniversary at The Garlic, a cozy treehouse restaurant in New Smyrna Beach, Florida. They served meatballs made from one-pound ribeye cuts—huge, juicy, and unforgettable. I left that night dreaming of making my own. But grinding a ribeye for a single giant meatball, let alone eight, isn’t exactly everyday cooking. That’s why Dan Pelosi’s recipe for his grandfather Bimpy’s meatballs grabbed my attention. It skips the pricey ribeye and uses simple ground meats, making a family-sized batch that’s approachable, affordable, and perfect for a home kitchen.

Dan mixes tradition with a little flair—fresh herbs, Parmesan, and (optional!) raisins, a nod to Sicilian cooking. Yes, raisins. They’re a conversation starter, but you can skip them if your crew gives you side-eye. I’ve slightly adapted parts of Dan’s original recipe to better fit my kitchen flow and flavor preferences, but the heart of it remains deliciously true.

⚠️ Heads-Up on the Raisins

Dan includes raisins as a nod to his Sicilian tradition—but even his own mom skips them. If your crew’s the type to say, “Why are there raisins in my spaghetti? Yuck!” just leave them out. I enjoy both versions, so go with what your family will love most.

These meatballs freeze like a dream, which makes future dinners feel like winning the jackpot. Each meatball is hefty—more like a full serving than just a bite. Batch cooking means you’re set for busy nights or surprise guests. Just thaw, simmer, and dinner’s ready with no fuss.

🌟 Ingredients to Gather for an Italian Meatball Dinner

For the Gigantic Meatballs

• Ground beef and ground pork
• Breadcrumbs (homemade or panko)
• Fresh basil and mint
• Parmesan cheese
• Eggs
• Raisins (optional)
• Salt, black pepper, red chili flakes
• Olive oil
• Marinara sauce (homemade or store-bought)
• Pasta or crusty bread for serving

For the Marinara Sauce

• Olive oil
• Red onion
• Garlic cloves
• Red wine
• Dried oregano
• Fresh basil
• Tomato puree, tomato paste, and fresh tomatoes
• Salt, black pepper, red pepper flakes, sugar

🥄 How to Make Big, Juicy Sicilian Meatballs at Home

1. Make the sauce
2. Mix & shape the meatballs
3. Sear for flavor
4. Simmer until tender
5. Serve with pasta, rustic bread or garlic naan

🔧 Helpful Tools

• Large Dutch oven or heavy pot
• Sturdy skillet
• Large mixing bowl
• Wooden spoon

💡 Tips for Success

• Using store-bought sauce: You’ll need about 72–75 oz total—either three 24 oz jars or five 15.5 oz jars. Only open as many jars as you need. If you’re freezing half the meatballs, keep the extra sauce jars sealed for next time.
• Freezing meatballs: After searing, freeze any meatballs you won’t use right away. Let them cool, then store in an airtight container or freezer bag—they’ll keep for up to 3 months. You can also freeze half the marinara separately, so you only thaw what you need for future meals.
• Simmer the marinara gently for 20–30 minutes so the tomatoes stay sweet and balanced. No need to simmer for hours—this sauce is flavorful and delicious without an all-day cook. It’s quick, easy, and absolutely doable on a weeknight.
• Taste as you go—marinara loves a pinch more salt or basil.
• 🚨 Family vote on raisins is highly recommended! 🚨

Big, juicy, and freezer-friendly, these meatballs are pure comfort. Make them for Sunday dinner, game day, or just because you need a little joy on a plate. One bite and you’ll see why Dan’s recipe—and Bimpy’s tradition—deserve a spot in your kitchen.

Would you dare try the raisin version? Or are you keeping it classic? Tell me below!

Robin Ward

Gigantic Sicilian Meatballs 🍝 Hearty, Meaty, Legendary

Gigantic Sicilian meatballs simmered in rich marinara—hearty, meaty, and legendary. A sweet-savory Italian feast you’ll crave again and again.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 8

Ingredients Equipment Method Notes

Ingredients

  

For the marinara: If you’d like to break up the steps, the sauce can be made ahead—it stores well, and the flavors deepen beautifully after a day or two. Total time to make the sauce is about 50 minutes.

• 2 Tbsp extra-virgin olive oil
• 1 medium red onion, diced
• 10 garlic cloves, roughly chopped
• Kosher salt and freshly ground black pepper (to taste)
• Red pepper flakes (to taste)
• 1 cup red wine
• 2 Tbsp dried oregano
• 2 lbs. medium plum tomatoes, quartered
• 2 (28-ounce) cans tomato puree
• 1 (6-ounce) can tomato paste
• A handful fresh basil leaves, roughly torn
• Sugar, as needed

For the gigantic meatballs: (Total time to make the meatballs is 40 minutes.)

• 1½ lbs. ground beef (85% lean because we need that fat) (I Used a combination of ground beef, pork, and veal to make use of ingredients on hand.)
• 1½ lbs. ground pork
• 1½ cups Homemade Breadcrumbs or store-bought panko breadcrumbs
• Large handful chopped fresh basil leaves
• Large handful chopped fresh mint leaves
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 1 cup raisins (Optional—best to check with everyone who’ll be eating before adding.)
• 3 large eggs
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp red pepper flakes
• 2 Tbsp extra-virgin olive oil (For frying, plus more if needed)
• Cooked pasta of your choice, such as spaghetti, for serving (optional)
• garlic bread, rustic bread or garlic naan for serving (optional)

Equipment

• large Dutch oven makes simmering and serving easy
• large skillet helps get that perfect sear on every meatball

Method

 

For the marinara:

1. In a large Dutch oven, heat the olive oil over medium heat. When the oil is shimmering, add the onion, garlic, and a generous pinch each of salt, black pepper, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and the garlic is beginning to brown, about 6 minutes. Add the wine and oregano and simmer until the wine is reduced by about half, 6 to 8 minutes.
2. Add the quartered tomatoes and cover the pot. Cook, covered, stirring now and then and gently smashing the tomatoes with a wooden spoon until they’re mostly broken down—about 20 minutes. Stir in the tomato puree, tomato paste, basil, and another pinch of salt. Turn the heat down low and let the sauce simmer, stirring occasionally, until it thickens and the flavors come together. About 20 minutes is plenty, but you can go a little longer if you keep an eye on the texture.
3. Taste the sauce and add more salt, black pepper, red pepper flakes, or sugar if it needs a little extra something. You can serve it right away while it’s hot, or let it cool completely in the pot. If you’re saving it for later, store the cooled sauce in the fridge (it’ll keep for up to 3 days) or transfer it to freezer-safe containers and freeze for up to 6 months. Just thaw it in the fridge the day before, then reheat gently over low heat.

For the meatballs:

1. Mix & Shape the Meatballs: Grab a big mixing bowl. Put in the ground beef and pork and break them apart with your hands or a spoon so they’re loose. Add the breadcrumbs, chopped basil, chopped mint, grated Parmesan, raisins (if you’re using them), eggs, salt, black pepper, and red pepper flakes. Use your hands to squish and mix everything together until it all looks evenly combined—like one big meat mixture. Then divide the mixture into 8 equal parts and roll each one into a big ball, about the size of a baseball. Pack them firmly so they hold together.
2. In a large pot, heat the marinara, covered, over low heat.
3. Meanwhile, warm the oil in a large skillet over medium heat. Once it’s shimmering, add half the meatballs. Cook them, turning now and then, until they’re deeply browned and crisp on the outside—about 10 minutes. Transfer them straight into the marinara, making sure they’re tucked into the sauce. Cover the pot again and let them keep simmering. Repeat with the rest of the meatballs.
4. Add Flavor from the Skillet (Optional) If there are plenty of browned bits (fond) and some oil in the skillet, scoop about 2 tablespoons into the marinara pot. This adds rich flavor to the sauce without making it heavy.
5. Make sure the meatballs are fully submerged in the sauce, then cover the pot with the lid. Simmer for about 20 minutes. To check for doneness, carefully cut into one meatball—if the center is just barely pink, they’re ready.
6. Spoon the meatballs and marinara over cooked spaghetti and top with extra Parmesan, if you like. I also served them tucked into roasted garlic naan for easy handhelds—great for leftovers or feeding a crowd. Or skip the carbs and enjoy the meatballs as-is with a big, delicious salad on the side. Whatever works best for your table.

Notes

You can make the sauce a few days in advance—the flavor will only get better with time. Keep your pot in the fridge and reheat before serving.

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