Description
Growing up in an Italian-American household, meatballs weren’t just food – they were a language of love. My grandmother would spend hours rolling them by hand, each one perfectly seasoned and tender. While I cherish those memories, modern life demands efficiency without sacrificing flavor. That’s exactly what this Cheesy One Skillet Italian Baked Meatballs recipe delivers.
Ingredients
For the Meatballs:
- 1 pound ground beef (80/20 blend for best flavor)
- ½ pound ground pork (adds richness and moisture)
- 1 cup panko breadcrumbs
- ½ cup whole milk
- 1 large egg, beaten
- ½ cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Sauce:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (14-ounce) can diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 tablespoon fresh basil, chopped
For the Cheese Topping:
- 1½ cups shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley for garnish
Substitution Suggestions:
- Gluten-free: Replace panko with gluten-free breadcrumbs or almond flour
- Dairy-free: Use nutritional yeast instead of Parmesan and dairy-free mozzarella
- Leaner option: Substitute ground turkey for pork, but add an extra tablespoon of olive oil for moisture
- Vegetarian: Use plant-based ground meat and ensure cheese is vegetarian-friendly
Instructions
Start by combining the panko breadcrumbs with milk in a large mixing bowl – this creates what’s called a panade, which keeps your meatballs incredibly tender and moist. Let this mixture sit for about 5 minutes until the breadcrumbs absorb the milk completely. Add the beaten egg, grated Parmesan, minced garlic, parsley, oregano, salt, and pepper. Mix gently with a fork until well combined.
Add the ground beef and pork to the bowl. Here’s the secret to tender meatballs: use your hands to gently combine the ingredients, but don’t overmix. Overworking the meat develops too much gluten, resulting in tough, dense meatballs. Mix just until everything is evenly distributed.
Using slightly damp hands (this prevents sticking), roll the mixture into balls about 1½ inches in diameter – roughly the size of a golf ball. You should get approximately 20-24 meatballs. Place them on a plate as you work. Don’t worry about making them perfectly round; rustic, hand-rolled meatballs have more character and charm.
Preheat your oven to 400°F (200°C). Heat olive oil in a large, oven-safe skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. The onions should smell sweet and fragrant. Add the minced garlic and cook for another 30 seconds until aromatic – be careful not to let it brown, as burnt garlic tastes bitter.
Stir in the tomato paste and cook for about 1 minute – this step deepens the flavor and removes any raw taste. Add the crushed tomatoes, diced tomatoes, dried basil, oregano, and red pepper flakes if using. Season with salt and pepper to taste. Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens slightly and the flavors begin to meld.
Carefully place the raw meatballs directly into the simmering sauce, nestling them so they’re partially submerged but not completely covered. Don’t worry about browning them first – they’ll develop a beautiful texture as they bake in the sauce. Spoon a little sauce over the tops of the meatballs to keep them moist during cooking.
Transfer the skillet to your preheated oven and bake for 20 minutes. The meatballs should be nearly cooked through, and the sauce should be bubbling around the edges. Remove from the oven and sprinkle the mozzarella and Parmesan cheeses evenly over the top.
Return the skillet to the oven for an additional 8-10 minutes, until the cheese is melted and golden brown in spots, and the meatballs reach an internal temperature of 165°F (74°C). If you want extra browning on the cheese, turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning.
Remove from the oven and let the dish rest for 5 minutes – this allows the sauce to thicken slightly and makes serving easier. Sprinkle with fresh chopped parsley and basil for a pop of color and fresh flavor that brightens the rich, hearty dish.
Nutrition
- Calories: 420
- Sodium: 780mg
- Fat: 24g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g