Monster Meatballs

Directions

1. Place an oven rack in the center and preheat to 425°F. In a large bowl, combine the ground beef and ground pork. Season with kosher salt and black pepper. Add the finely chopped half onion, egg, chopped garlic, Parmesan, breadcrumbs, and parsley. Mix with your hands or a rubber spatula until just combined.
2. Divide the mixture into 4 equal portions (about 11 ounces each) and shape each into a ball. Place them on a baking sheet and drizzle the tops with olive oil.
3. Bake the meatballs until the tops and bottoms begin to brown, about 15 minutes.
4. Meanwhile, in a large Dutch oven or heavy ovenproof pot over medium heat, warm 1/4 cup olive oil. Add the finely chopped small onion and cook, stirring occasionally, until softened, about 7 minutes. Stir in the crushed tomatoes and water. Add the basil and oregano, then season with salt, black pepper, and crushed red pepper flakes. Bring to a simmer, stirring often, then reduce heat to medium-low and let simmer, stirring occasionally, until slightly reduced and flavors meld, about 10 minutes.
5. Reduce the oven temperature to 325°F. Transfer the meatballs to the marinara sauce and spoon some sauce over them.
6. Continue baking until the meatballs are cooked through and an instant-read thermometer inserted into the center reads 165°F, about 30 minutes more.
7. Serve the meatballs with cooked pasta. Spoon additional sauce over the top and finish with finely grated Parmesan.