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Cheesy Meatball Skillet

Course Main dish
Cuisine Italian
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 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