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Meatballs are really versatile bits of delight. You can use them to top or mix with pasta, eat them alone or put them on a sandwich. I love serving these with little toothpicks, making the evening meal seem more like a cocktail party. However, most of my family prefers to put the meatballs on a baguette and add toppings for a meatball sub.
I found a recipe that you can make in a skillet, which is great when the weather is hot and you don’t want to blast the extra heat in the kitchen with a stove.
You can use any recipe you want, but I make mine with the normal breadcrumbs, eggs, salt, pepper, and garlic, but add a bit of Worcestershire sauce to it. To make it even more delicious, I use Italian breadcrumbs and add grated Parmesan cheese. You can add grated onion if you choose. I found that golf ball sized meatballs work with toothpicks, sandwiches, and pasta. The recipe I found suggested using a small ice cream scoop to make them, which is a good idea if you want the consistency of size.
Heat a little oil in a frying pan, getting it nice and hot before gently adding the meatballs, browning them evenly on all sides. That will take about six to seven minutes. Be gentle or you’ll end up with meatball pieces, which aren’t nearly as attractive. Remove after they’re browned and drain on paper towel. Pour out the excess oil in the frying pan.
You now have perfect little meatballs with almost no personality. To give them the personality and pizzazz you want, pour a jar of marinara sauce into the pan you just used for the meatballs and heat it on medium low.
You can make any jar or can of sauce your own by adding extras to it, such as garlic, Worcestershire sauce, brown sugar or bouillon cubes. Once it’s hot, gently add the meatballs to it, rolling them to ensure they’re coated and allow them to cook an additional five to six minutes, soaking up the flavors of the sauce.
The final step is easy, sprinkle a layer of shredded mozzarella cheese on top. You can also sprinkle on Parmesan, too. Sprinkle chopped basil over the top and cover it, simmering until the cheese melts or put the pan under the broiler for a crispy cheesy topping. When it’s melted, you’re ready to put the meatballs on a baguette for a sandwich, put toothpicks in them for a delicate appetizer meal or put the scoops of the sauce and meatballs on top of the pasta of your choice. YUMMMMERS!
How to Make Meatballs – Cheesy Meatballs Skillet
Meatballs are really versatile bits of delight. You can use them to top or mix with pasta, eat them alone or put them on a sandwich.
Ingredients
- 1 jar (24 oz.) marinara sauce
- 1 cup mozzarella cheese, shredded
- 1 tablespoon fresh basil, chopped
- 1 lb. ground beef
- 1 tablespoon garlic, minced
- 1 egg, beaten
- 1 tablespoon Worcestershire sauce
- ½ cup Italian bread crumbs
- ½ cup grated Parmesan
- Salt and pepper to taste
Instructions
- Combine all the meatball ingredients in a large mixing bowl and mix thoroughly with your hands.
- Scoop out about 1 golf ball sized meatball mixture, roll it in your hands to make meatballs. I used an ice cream scoop.
- Over medium-high heat, brown the meatballs in batches until evenly browned, about 5-8 minutes.
- Remove meatballs and drain on paper towels. Drain any excess oil from the skillet.
- Reduce heat to medium-low and pour the marinara sauce in the skillet.
- Add the meatballs back to the skillet and roll them around to coat them in the marinara sauce. Simmer for 5 minutes or until internal temperature of meatballs are 165 degrees F.
- Top with mozzarella cheese. Cover and simmer until cheese melts or broil at 450 degrees F for 3-5 minutes for browned cheese.
- Dish and serve hot sprinkled with chopped fresh basil.
Nutrition Facts
How to Make Meatballs – Cheesy Meatballs Skillet
Serves
| Amount Per Serving | ||
|---|---|---|
| Calories | 593.85 kcal | |
| % Daily Value* | ||
| Total Fat 37.53 g | 57.7% | |
| Saturated Fat 16.08 g | 80.4% | |
| Trans Fat 1.35 g | ||
| Cholesterol 158.43 mg | 52.8% | |
| Sodium 1337.05 mg | 55.7% | |
| Total Carbohydrate 25.99 g | 8.7% | |
| Dietary Fiber 4.0 g | 16% | |
| Sugars 11.08 g | ||
| Protein 36.39 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Fork Bite
Hi there, my name is Calleigh. Glad you’re here, you will find recipes that are easy to make and taste fantastic. You’ll also find some of my personal favorite foods, ones I’ve eaten in restaurants. Thank you for stopping by.
