Cheesy Meatball Skillet
These meatballs are a hug from my Italian grandmother! Easy and cheesy with lots of flavor, they are to the table in minutes. Serve with a green salad of baby spinach, cucumber, grape tomatoes tossed with 3 parts olive oil to 1 part vinegar plus salt and pepper. The recipe uses ⅓ cup Progresso Bread Crumbs. I make 9 large meatballs and that adds 2g carbs per meatball, but makes them soft and tender to eat. It's one recipe that is not worth wigging out over a substitute.
Serves: makes 9 or 18 meatballs, depending on size
- 1 pound lean ground beef or beef and pork 'meatloaf mix'
- 1 large egg
- ⅓ cup grated Parmesan
- 1½ teaspoons sea salt or kosher salt - if regular table salt, use 1 teaspoon
- ½ teaspoon freshly ground black pepper
- 2 teaspoons finely minced or crushed garlic, about 3 large garlic cloves
- ½ cup roughly chopped Italian flat leaf parsley
- ⅓ cup Progresso Italian breadcrumbs blended with ½ cup milk or water in a cup
- 1 tablespoon olive oil
- 3 cups prepared pasta sauce, I use homemade or a jar of Gia Russo, Mario Batali, or Barilla
- ⅔ cup shredded mozzarella cheese
- Combine the beef with the egg, Parmesan, salt, pepper, garlic, parsley, and bread crumb paste in a large bowl until well blended. Portion into 9 large or 18 smaller golf ball size meatballs. A metal ice cream scoop works perfectly for this!
- Brown the meatballs on all sides in the olive oil, in nonstick skillet, over medium high heat. Add the sauce, bring to a boil, reduce heat, cover and simmer on medium for 10 to 12 minutes depending on the size of your meatballs. Add the mozzarella, cover, turn off heat and simmer 1 to 2 minutes, just so the cheese melts. Scatter with some chopped parsley for a punch of Italian flavor.