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Meatball parmesan skillet topped with cheese and parmesan.
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Parmesan Meatball Skillet

Meatball lovers - this Parmesan Meatball Skillet is for you! Juicy homemade meatballs are covered in a quick and easy marinara sauce, then smothered in cheese. Flavor overload!
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 523kcal
Author Deborah Harroun

Ingredients

10-Minute Marinara Arrabbiata:

  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 tablespoon Italian seasoning
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2-1 teaspoon crushed red pepper flakes (to taste)
  • 1/2 teaspoon freshly ground black pepper

Italian Herb Meatballs:

  • 1 lb lean ground beef
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 small onion diced
  • 2 tablespoons milk
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon chopped fresh basil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 cloves garlic minced
  • 1 large egg lightly beaten

Parmesan Meatball Skillet:

  • 2 tablespoons extra virgin olive oil
  • 2 cups freshly grated Mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh Italian parsley

Instructions

Make the marinara:

  • Combine all of the marinara ingredients in a medium saucepan and place over medium-high heat and stir until it is completely mixed. Decrease the heat to a simmer and cook for 5 minutes.  Keep on low heat until you are ready to use it.
    1 (14.5 oz) can fire-roasted diced tomatoes, 1 (15 oz) can tomato sauce, 1 tablespoon Italian seasoning, 1 tablespoon sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2-1 teaspoon crushed red pepper flakes, 1/2 teaspoon freshly ground black pepper

Make the meatballs:

  • In a large bowl, combine the beef, breadcrumbs, cheese, onion, milk, rosemary, parsley, basil, salt, pepper, garlic and egg.  Use your hands to gently mix until blended, but don’t overmix.
    1 lb lean ground beef, 1/2 cup Italian seasoned breadcrumbs, 1/4 cup freshly grated Parmesan cheese, 1/2 small onion, 2 tablespoons milk, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh Italian parsley, 1 tablespoon chopped fresh basil, 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly cracked black pepper, 2 cloves garlic, 1 large egg
  • Using a 2-tablespoon scoop, portion out the meatballs and place them on a baking sheet or a plate.  Lightly oil your hands and roll them into balls.

Make the Meatball Skillet:

  • Preheat the oven to 375ºF.
  • Place a 12-inch cast-iron skillet or other oven safe skillet over medium heat. Add the olive oil to the skillet.  Place the meatballs in the skillet.  Once the meatballs are browned on one side, turn the meatballs over. Pour the marinara over the meatballs.  Place the skillet in the preheated oven. Bake for 15 minutes, or until the meatballs are cooked through.
    2 tablespoons extra virgin olive oil
  • Sprinkle the mozzarella and Parmesan cheese over the meatballs and return the skillet to the oven. Continue baking until the cheese is melted, 3 to 5 minutes. Remove from the oven and sprinkle with the basil and parsley before serving.
    2 cups freshly grated Mozzarella cheese, 1 cup freshly grated Parmesan cheese, 2 tablespoons chopped fresh basil, 2 tablespoons chopped fresh Italian parsley

Notes

Recipe very slightly adapted from The Simple Kitchen
Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition

Serving: 1serving | Calories: 523kcal | Carbohydrates: 23g | Protein: 89g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 129mg | Sodium: 1783mg | Fiber: 4g | Sugar: 9g