• Break down ground chuck into smaller 1/2 pound portions.
• To a medium mixing bowl add salt, black pepper, breadcrumbs and cheese. Mix well.
• To a separate large mixing bowl, add a portion of the ground meat.
• Sprinkle about 1/4 of the mixed dry ingredients evenly over meat.
• Add another portion of meat and another 1/4 sprinkling of mixed dry ingredients.
• Add whisked eggs and poached garlic.
• Add remaining 2 portions of meat and mixed dry ingredients in the same manner (What you want to do is to spread all the ingredients as evenly as possible throughout the bowl, so there are no “pockets” of ingredients and so that you can fully mix them as easily as possible. The less you mix the meat, the better. Over mixing the ingredients will cause the meatballs to be tough. Note - This happens with homemade burgers, too.)
• Mix thoroughly - but do not over mix.
• Scoop out 8 ounces (or 4 ounces for smaller Giant Meatballs) of the meat and gently for into a ball (Use measuring cup - 1 cup = 8 ounces, 1/2 cup = 4 ounces). When forming the balls, handle as little as possible. Do not toss them from hand to hand or roll them on the prep table, but instead gently shape them in the palms of your hands.
• Place the meatballs on a parchment paper-lined cassarole dish or high-sided baking pan.
• This can be done in advance. Cover with plastic wrap and place in refrigerator, until ready to cook.

Cook

• Preheat oven to 400°F.
• Remove plastic wrap and place meatballs in oven. Bake 15 minutes.
• Remove from oven.
• In a bowl, combine marinara sauce and water. Mix well.
• Pour mixture over the meatballs. Meatballs must be submerged in the sauce.
• Cover pan with aluminum foil.
• Place back in oven and bake 30 minutes.
• Remove and discard foil.
• Skim excess fat from the top of the liquid.
• Serve as is or us in a pasta recipe.