Giant Lazy Meatballs

Tear the bread into small pieces and combine it with milk in a bowl, stirring with a fork until well mixed. Let it sit for 10 to 15 minutes to absorb the liquid.

In a large bowl, mix together the beef and pork using two forks. Season with salt, black pepper, oregano, onion powder, garlic powder, cayenne, olive oil, Parmesan, parsley, eggs, and the bread and milk mixture. Continue mixing with two forks until the ingredients are fully incorporated. Cover and chill in the refrigerator for 1 hour.

Preheat your oven to 400°F (200°C). Lightly grease a roasting pan or baking dish. Wet your hands and shape the meat mixture into 4 large meatballs, then place them in the prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until an instant-read thermometer inserted into the center of the meatballs reads 160°F to 165°F (71°C to 74°C).

Once the meatballs are done, remove them from the oven and spoon the tomato sauce generously over each meatball. First, sprinkle with Monterey Jack cheese, followed by a layer of Parmigiano-Reggiano.