cheesy meatball skillet

 There’s so many ways to enjoy this cheesy meatball skillet. Pop them in a sub, mix them up with some pasta, or soak up the sauce with some crusty bread!


1 jar (24 oz.) marinara sauce
1 cup mozzarella cheese, shredded
1 tablespoon fresh basil, chopped
1 lb. ground beef
1 tablespoon garlic, minced
1 egg, beaten
1 tablespoon Worcestershire sauce
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan

Salt and pepper to taste


Combine all the meatball ingredients in a large mixing bowl and mix thoroughly with your hands.
Scoop out about 1 golf ball-sized meatball mixture, roll it in your hands to make meatballs. I used an ice cream scoop.

Over medium-high heat, brown the meatballs in batches until evenly browned, about 5-8 minutes.
Remove meatballs and drain on paper towels. Drain any excess oil from the skillet.

Reduce heat to medium-low and pour the marinara sauce in the skillet.

Add the meatballs back to the skillet and roll them around to coat them in the marinara sauce. Simmer for 5 minutes or until the internal temperature of meatballs are 165 degrees F.

Top with mozzarella cheese. Cover and simmer until cheese melts or broil at 450 degrees F for 3-5 minutes for browned cheese.
Dish and serve hot sprinkled with chopped fresh basil.