This recipe for Skillet Meatballs transforms the simple meatball into a delectable meal on its own, perfect for your next big get-together!
I love a good meatball. That’s hardly a unique statement. From meatball subs to spaghetti with meatballs to meatball pizza – if there are meatballs involved, I’m all for it. But just writing that out has made me realize a sad truth, which is that meatballs rarely get the spotlight on their own.
Honestly, when was the last time you sat down and ate a meatball by itself? I have a hard time remembering, frankly. Of course, you might have been at a wedding, business function, fancy luncheon, cocktail party or some other catered event and found a meatball offered on its own, but that hardly counts, if you ask me. I’m talking about those meatballs that are stabbed with toothpicks and placed on a tray, which a server walks around offering to the guests as they mill about, chatting absentmindedly. You might grab one or two, pop them in your mouth, and that’s it – but that’s not exactly a meal, is it? It’s more like a quick appetizer – or honestly, an appetizer before the appetizer – which seems to be meant as nothing more than a distraction.
But I think it’s time we sit down and truly respect the beauty of the meatball, which is why I’ve put together this recipe for classic Skillet Meatballs. These are meatballs at their very best, bursting with rich deliciousness and a fantastic depth of flavor, which can easily be enjoyed on their own. Of course, if you want to use them for meatball subs or tossed in with some pasta, I won’t begrudge you at all! But I’m just saying these meatballs are good no matter how you eat them, so don’t feel embarrassed about serving them on their own.
Do I have to use beef?
That’s a common question these days, as more and more people tend to prefer lighter meat like ground turkey or ground chicken for their meatballs. To that I say: Go for it! Of course, if you’re using turkey or chicken, you’ll get a noticeably milder flavor in your final result, as beef tends to impart a more fatty and decadent flavor profile to your meatballs.
But if you want to keep it a bit leaner, or if you simply prefer the flavor of turkey or chicken, you’ll find this recipe will work just as well. Simply swap out the beef with your meat of choice – and follow the rest of the instructions just as you would if using beef.
How to Make Ahead and Store?
These meatballs are ideal for making ahead of time, because they heat up so well and actually deepen with flavor the longer you let them rest in the sauce. Simply store in the fridge in an airtight container for up to 3 or 4 days and microwave when ready to eat!
Serving Suggestions
In my book, these meatballs are perfect party food. Simply set out a bowl of toothpicks and let people spear their own little meatballs for a quick snack. Of course, if you’re having guests over for a more formal dinner, it might make sense to incorporate the meatballs into a larger dish.
I personally recommend using them for this recipe for Baked Ziti with Meatballs, or if you’re looking to try something truly classic, try out this recipe for Spaghetti and Meatballs that will make your guests think they’ve been transported to an old-school New York Italian restaurant.
Skillet Meatballs
Ingredients Â
- 1 lb ground beef 85/15 mix
- 1 large egg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
InstructionsÂ
- In a large bowl, combine ground beef, egg, breadcrumbs, Parmesan cheese, milk, garlic powder, Italian seasoning, salt, and pepper. Mix until just combined.
- Form the mixture into 1 1/2-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 10 minutes.
- Pour marinara sauce over the meatballs. Reduce heat to low, cover, and simmer for 10 minutes.
- Sprinkle shredded mozzarella cheese over the meatballs. Cover and cook until cheese is melted, about 3 minutes.
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