Cheesy Meatball Skillet in a Spicy Tomato Sauce

Oh, that skillet of golden, cheesy meatballs buried in a wondrously delicious tomato sauce? That’s just my portion. No big deal. Just don’t ask where the sous chef’s is…

These meatballs are completely addicting. Oneeeee more won’t hurt [read: I’m in total denial. I was stuffed.]. But this one of those dishes that practically warms the soul – and that has to be good for you. Right?

These little nuggets just spoke to me. Maybe they more like sung. Basically it was like angels serenading me, while I alternated bites of juicy meatballs and sips of red wine. I know, I know, this sounds a little too much like heaven. Because it actually is.

So a couple of really important tips to take into consideration here [read: these aren’t tips, they’re gentle demands]: 1) this may serve 4-6 people, but to be safe, I’d just make them for yourself (naturally). 2) serve these babies up with some crusty, buttery garlic bread, and you’ll really be on to something. 3) consume with an inappropriate amount of cabernet, zinfandel, you name it (yes, you’re still by yourself in this scenario). 4) the sauce to meatball ratio should be served 4:1 (and in case you’re wondering, the cheese ratio should be pretty much the same).

You’re welcome.

On second thought, can I come over, and we re-do this scenario together? Kthanksseeyouinfive.

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Cheesy Meatball Skillet in a Spicy Tomato Sauce

This is essentially a skillet of golden, cheesy meatballs buried in a wondrously delicious tomato sauce. Serve with crusty, buttery garlic bread, and voila.

Prep Time

30 minutes

Cook Time

35-40 minutes

Servings

people

Ingredients

Meatballs

• 1.5 lbs. ground beef we used 80%, and they were juicy and delicious
• 2/3 cup Italian breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 1.5 tablespoons Worcestershire sauce
• 3 cloves garlic minced or grated
• 2 tablespoons sweet onion grated
• 2 eggs lightly beaten
• 2 teaspoons salt
• 2 teaspoons pepper

Tomato Sauce

• 2 tablespoons olive oil
• 1 medium sweet onion finely chopped
• 2 cloves garlic minced
• 1 teaspoon crushed red pepper
• 1 28 oz. can crushed tomatoes
• 2 14.5 oz. cans fire-roasted diced tomatoes
• 1/2 cup beef stock
• 1/2 cup fresh basil leaves chopped
• 1 tablespoon fresh rosemary finely chopped
• 1 tablespoon sugar
• salt to taste
• 1 cup freshly grated Parmesan cheese plus more for passing
• 1/2 cup fresh mozzarella
• crusty garlic bread for serving

Prep Time 30 minutes Cook Time 35-40 minutes Servings people Ingredients Meatballs 1.5 lbs. ground beef we used 80%, and they were juicy and delicious 2/3 cup Italian breadcrumbs 1/2 cup freshly grated Parmesan cheese 1.5 tablespoons Worcestershire sauce 3 cloves garlic minced or grated 2 tablespoons sweet onion grated 2 eggs lightly beaten 2 teaspoons salt 2 teaspoons pepper Tomato Sauce 2 tablespoons olive oil 1 medium sweet onion finely chopped 2 cloves garlic minced 1 teaspoon crushed red pepper 1 28 oz. can crushed tomatoes 2 14.5 oz. cans fire-roasted diced tomatoes 1/2 cup beef stock 1/2 cup fresh basil leaves chopped 1 tablespoon fresh rosemary finely chopped 1 tablespoon sugar salt to taste 1 cup freshly grated Parmesan cheese plus more for passing 1/2 cup fresh mozzarella crusty garlic bread for serving

Instructions

1. Preheat your oven to 400 degrees.
2. In a bowl, combine the ground beef, bread crumbs, Parmesan cheese, Worcestershire sauce, garlic, sweet onion, eggs, salt, and pepper until well incorporated.
3. Shape the mixture into meatballs, about an inch and a half in diameter (about the size of a golf ball). In a large skillet over medium heat, sear the meatballs until evenly browned, about 6-9 minutes. Remove the meatballs from the skillet and set aside.
4. Over medium heat, reserve about two tablespoons of fat in the skillet (or substitute olive oil if you don't have enough). Add your onion, and saute until it begins to turn golden brown, about 8-10 minutes, scraping up any brown bits.
5. Add the garlic and crushed red pepper, sauteing for an additional 2 minutes.
6. Add the crushed tomatoes, fire-roasted diced tomatoes, beef stock, fresh basil, fresh rosemary, sugar, and salt, mixing well.
7. Return the meatballs to the pan with the tomato sauce, and let them simmer for about 5 minutes. Top with Parmesan and Mozzarella cheese.
8. Place the skillet in the oven at 400 degrees for 5-8 minutes, until the meatballs are cooked through.
9. Optional: Turn the broiler on, and broil for 2 minutes, until the cheese turns golden and bubbly.
10. Enjoy!

Recipe Notes

Our wine choice is the 2011 Caparzo Rosso di Montalcino. Made 100% from the Sangiovese grape, this wine has solid body, notes of spice and is bursting with dark fruit flavors - plums, cherries and pomegranate. Delicious pairing with these meatballs!

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