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Finished meatball skillet with parmesan and basil.
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5 from 1 vote

Easy Meatball Skillet with Parmesan

Tender homemade meatballs with parmesan cheese are cooked in marinara and covered with mozzarella cheese. 
Prep Time10 minutes
Cook Time20 minutes
0 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 642kcal

Ingredients

Meatballs

  • 1 pound ground beef {I used 93/7}
  • 2 cloves garlic {minced}
  • 2 Tablespoon olive oil
  • 1 Tablespoon Worcestershire sauce
  • ½ cup panko bread crumbs
  • ½ cup Parmesan cheese {grated}
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Other Ingredients

  • 24 ounces marinara sauce {I used Barilla}
  • 8 ounces shredded mozzarella cheese
  • 1 Tablespoon fresh basil {chopped}
  • 12 ounces linguine {cooked}

Instructions

Meatballs

  • Combine all of the meatball ingredients in a large mixing bowl and mix thoroughly.  Scoop out golf ball sized meatballs {I used an ice cream scoop} and roll in your hands to make them completely round.
  • Heat a large skillet over medium-high heat and brown the meatballs in two batches.  You want them to be evenly browned but they will not be cooked all of the way through.  Remove from the pan and drain on a paper towel lined plate.  Repeat with the second batch.
  • Once all of the meatballs have been browned then turn the heat down to medium-low, add the meatballs back to the pan and pour in the marinara sauce.  Cover and simmer for 5-10 minutes or until the meatballs are cooked completely {165 degree internal temperature}.
  • Top with mozzarella cheese.  Cover and simmer until the cheese is melted.  Serve with chopped basil and additional parmesan cheese over cooked linguine.

Notes

  • Avoid overmixing the meatballs to prevent toughness.
  • Use a cookie scoop for even-sized meatballs, ensuring uniform cooking.
  • You can substitute olive oil with an egg as the binder.
  • Brown meatballs in two batches to prevent overcrowding.
  • Meatballs don't need to be fully cooked when browning; they'll finish cooking in the sauce.
  • The meatballs freeze well for up to 3 months, I like to make an extra batch and freeze one for later.  When ready to use them, just thaw and cook as the recipe directs.

Nutrition

Serving: 1serving | Calories: 642kcal | Carbohydrates: 54g | Protein: 34g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1230mg | Potassium: 746mg | Fiber: 4g | Sugar: 7g | Vitamin A: 832IU | Vitamin C: 9mg | Calcium: 347mg | Iron: 4mg