cheesy meat ball skillet

5 from 1 reviews
Cheesy Meatball Skillet
Prep time
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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
  1. 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!
  2. 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.