Italian
Skillet Meatballs
Ground meat, breadcrumbs, egg, and a skillet of tomato sauce. Meatballs for spaghetti night without rolling a hundred of them — about 16 weeknight meatballs.
45 minsEasy4 servings390 kcal
Jump to recipe
Skillet Meatballs
Ground meat, breadcrumbs, egg, and a skillet of tomato sauce. Meatballs for spaghetti night without rolling a hundred of them — about 16 weeknight meatballs.
FromYourFridge.com
Total Time: 45 mins
Difficulty: Easy
Servings: 4 Servings
Calories: 390 kcal
shopping_basketIngredients
- Ground beef1 pound
- Breadcrumbs1/2 cup
- Egg1 large
- Parmesan1/4 cup grated, optional
- Garlic2 cloves, minced
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Olive oil2 tablespoons
- Marinara or crushed tomatoes2 cups
Nutrition Per Serving
Calories
390
Protein
26g
Fat
24g
Carbs
16g
restaurantInstructions
1
Mix
In a bowl combine beef, breadcrumbs, egg, Parmesan, garlic, salt, and pepper. Mix with your hands just until combined. Overworking makes dense meatballs.
2
Roll
Roll into golf-ball sizes, about 16. Wet your hands if the mix sticks.
3
Brown
Heat oil in a large skillet over medium-high. Brown meatballs in batches, 2 minutes per side. They do not need to cook through yet. Set aside.
4
Simmer in sauce
Pour marinara into the same skillet, scrape the browned bits, nestle meatballs in, and simmer covered 12–15 minutes until cooked through (160°F in the center, or no pink).
5
Serve
Spaghetti, leftover rice, or a sandwich roll. Sauce in the pan is the leftover gravy for mashed potatoes the next day.
timer
Cooking Mode
Keep your screen awake with step-by-step guidance.
You might also like...
More inspirations from your digital sous-chef.
