Description
Cheesy Baked Meatball Skillet is a hearty and flavorful dish featuring tender homemade meatballs baked to perfection, simmered in a rich tomato sauce, and topped with a gooey blend of mozzarella and parmesan cheeses. This comforting skillet meal combines Italian herbs and spices with a cheesy finish, perfect for family dinners or entertaining guests.
Ingredients
Scale
Meatballs
- 1 pound lean ground beef
- 1 pound lean ground pork
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground sage
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- 5 cloves garlic, minced
- 1 egg
- 1/3 cup Italian-flavored breadcrumbs
- 1 cup grated parmesan cheese
- Salt and pepper, to taste
Sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 sprigs fresh thyme, leaves removed
- 8 leaves fresh basil, torn
- 1 (13.5 fluid ounce) can diced tomatoes with juices
- 1 (13.5 fluid ounce) can tomato sauce
- Pinch of Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, minced
- Salt and pepper, to taste
Topping
- 1 cup grated mozzarella cheese
- 1 cup grated parmesan cheese
Instructions
- Grate the Cheeses: Grate the parmesan cheese until you have two cups, then divide it in half. Grate the mozzarella cheese if not pre-shredded.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 375°F and position the rack in the upper third of the oven. Line a baking sheet with aluminum foil for easy cleanup.
- Make and Bake Meatballs: In a large bowl, combine the ground beef, ground pork, oregano, sage, onion powder, nutmeg, minced garlic, egg, breadcrumbs, one cup of parmesan, and salt and pepper. Mix gently with your hands and form into approximately 2-inch meatballs, about 18 total. Place them evenly on the prepared baking sheet and bake for 20 minutes.
- Prepare the Sauce: While meatballs bake, heat olive oil in a deep, oven-proof skillet over medium-high heat. Add chopped onion and sauté for about 5 minutes until softened. Stir in thyme leaves, torn basil, diced tomatoes with juices, tomato sauce, Italian seasoning, Worcestershire sauce, minced garlic, and salt and pepper. Simmer the sauce gently for 5 minutes to blend flavors.
- Combine Meatballs with Sauce and Continue Baking: Remove meatballs from the oven and add them evenly to the skillet with the sauce. Place the skillet in the oven and bake for an additional 20 minutes to cook the meatballs through and thicken the sauce slightly.
- Add Cheese Topping and Finish Baking: Take the skillet out of the oven; sprinkle the mozzarella and remaining parmesan cheese evenly over the meatballs and sauce. Return the skillet to the oven and bake for another 10 minutes until the cheese melts. For a golden-brown crust, you may broil for a few minutes at the end.
- Serve: Serve the cheesy baked meatballs hot with your choice of pasta, crusty bread, salad, or enjoy them on their own.
Notes
- Use lean meats to keep the meatballs juicy but not greasy.
- You can substitute Italian breadcrumbs with plain breadcrumbs mixed with Italian seasoning.
- Ensure the skillet is oven-proof to safely transfer from stovetop to oven.
- Broiling is optional but recommended for a nicely browned cheese topping.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
