- 1 1/2 Pound ground chuck
- 1/4 Cup shredded Parmigiano-Reggiano cheese
- 1/2 Cup bread crumbs (preferably Italian)
- 2 large eggs
- 6 cloves of garlic
- 1 Teaspoon each of salt and pepper
- 8 Ounces water
- 32 Ounces authentic marinara sauce
Preheat oven to 350 degrees F. In a mixing bowl, combine first 7 ingredients and mix thoroughly. Do not over mix – this will cause the meatballs to become tough. Divide into equal portions and shape into 6 meatballs. Place meatballs on a baking sheet sprayed with cooking spray. Bake until a dark brown crust forms, 13 to 15 minutes.
Transfer meatballs to a Dutch oven. Combine marinara sauce and water, and pour over the meatballs. Cover the dish with aluminum foil and bake until meatballs are cooked through, 35 to 45 minutes. Place the meatballs on a platter. Skim the oil from the top of the marinara and ladle it over the meatballs.