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Cheesy Meatball Skillet
Course
Main dish
Cuisine
Italian
Prep Time
25
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
6
servings
Author
Joe Boyle
Ingredients
Meatballs
1
lb
ground beef
, 85% lean
2
tbsp
grated onion
2
tbsp
chicken broth
1/4
cup
Italian breadcrumbs
3
cloves
garlic minced
1
large egg
1
tbsp
Italian seasoning
, (I used Penzey's)
1
tsp
Worcestershire sauce
1/3
cup
grated Parmesan
1/2
tsp
salt
1/2
tsp
ground black pepper
Sauce
1 28
oz
. can San Marzano whole tomatoes
, pureed in food processor
1
tbsp
olive oil
4
cloves
garlic
, finely slivered
1/2
tsp
crushed red pepper
1/4
tsp
salt
4
large fresh basil leaves
1/4
to 1/2 cup water
, to rinse out tomato can and food processor
6
oz
. grated mozzarella cheese
fresh basil for garnish
Instructions
Meatballs
Mix all ingredients except the ground beef in a medium sized bowl, let sit for 5 minutes.
Add the meat and mix with other ingredients by hand.
Form meatballs using a tablespoon to make meatballs 1 to 1 1/8" diameter. 24 to 25 total
Placed formed meatballs on a plate.
Brown the meatballs in batches in a heavy skillet on medium high heat with a little olive oil, 4 or 5 mins.
Carefully remove the browned balls with a spoon or slotted spatula and return to a plate.
Sauce
Turn on oven broiler, low heat
In a large, oven proof skillet on medium heat add olive oil and garlic and cook 1 minute.
Add pureed tomatoes, water, basil, red pepper and salt and simmer for 15 minutes.
Remove the basil, then add the meatballs and simmer for another 5 minutes.
Take the skillet off the burner, sprinkle the meatballs and sauce with grated mozzarella.
Place under the broiler, (6 inches) for 3 or 4 minutes, until the cheese melts and starts to brown
Garnish with basil and serve hot