Easy Skillet Meatballs

There are a thousand ways to make meatballs, but these are unique in that I use a mixture of ground beef and Italian sausage for the base and the flavor is incredible! They slow simmer in tomato sauce where the flavors mingle and when they’re done, it’s hard to tell where the meatball ends and the sauce begins! Sometimes, I serve them with spaghetti or bucatini but often times I just plop the sauce pan down in the middle of the table alongside a loaf of hot, crusty french bread and dinner is served!

Tips:

I prefer to use 85% percent ground beef, 15% fat. It makes for a more tender meatball, but feel free to substitute with 92% lean, if you prefer.

Pull the meat out of the fridge half an hour before you are going to use it. It makes it easier to combine the ingredients without over mixing, yielding a softer, more tender result.

This recipe yields about 18 two inch meatballs. When I make these, I like to stock up! They freeze well. If you choose to freeze them, brown the meatballs, bake them in a preheated 350 degree oven for about fifteen minutes, or until cooked through. Let them cool and then freeze.

To begin, preheat the oven to 400°F. Then, coat a saute pan with olive oil and heat over medium heat. Add the onions and a pinch of salt and cook until soft and translucent. Add the garlic and saute for a couple of minutes. Turn off heat and allow the mixture to cool.

Put the ground beef, sausage, eggs, Parmigiano-Reggiano, parsley, bread crumbs, cooled onion mixture and water in a large bowl. Season with salt and pepper, and use your hands to combine. The mixture should be well combined, but avoid overmixing.

Coat a large, heavy bottomed skillet with olive oil and bring to medium-low heat. Shape the meatballs and brown them on all sides. Don’t be afraid to let them get some color (it adds tons of flavor).

Pour the tomato sauce over the meatballs and top with mozzarella and Parmigiano Reggiano. Cover the skillet with a lid or foil and bake for 30 minutes. Then remove the cover and bake for an additional 10 minutes or until the top is golden.

Easy Skillet Meatballs

There are a thousand ways to make meatballs, but these are unique in that I use a mixture of ground beef and Italian sausage for the base and the flavor is incredible.

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Course: Meat and Poultry

Ingredients Method

Ingredients

  

• 1 1/2  lbs ground beef
• 1 1/2 lbs ground sausage, mild or spicy and casings removed
• 1 medium onion, diced
• 3/4 tspn salt
• 1/2 tspn black pepper
• 2 cloves garlic
• 1 cup Parmigiano Reggiano, grated
• 1 cup breadcrumbs
• 1 cup Italian flat leaf parsley, chopped
• 3 eggs
• 3/4 cup water
• 1 24-ounce jar store bought or homemade pasta sauce
• 3/4 cup mozzerella, shredded
• 1/4 cup Parmigiano Reggiano, grated
• basil leaves, for garnish

Method

 

1. Preheat the oven to 400°F.
2. To begin, coat a saute pan with olive oil and bring to medium heat.
3. Add the onions and a pinch of salt and cook until soft and translucent. 
4. Add the garlic and saute for a couple of minutes. Turn off heat and allow the mixture to cool.
5. Put the ground beef, sausage, eggs, Parmigiano-Reggiano, parsley, bread crumbs, cooled onion mixture and water in a large bowl. Season with salt and pepper and use your hands to combine. The mixture should be well combined, but try not to overmix.
6. Test the seasoning of the mixture by making a small meatball and tasting it.
7. Shape the meatballs. Coat a large, heavy bottomed pot with olive oil and bring to medium heat. Brown the meatballs on all sides. Don't be afraid to let them get some color (it adds flavor).
8. Pour the tomato sauce over the meatballs and top with mozzarella and Parmigiano Reggiano.
9. Cover the skillet with a lid or foil and bake for 30 minutes. Then remove the cover and bake for an additional 10 minutes or until the top is golden.