Go Back
+ servings

Meatball & Mozzarella Skillet

Tender homemade meatballs cooked in marinara and covered with mozzarella cheese. 

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6



  • 1 lb ground beef {I used 93/7}
  • 2 cloves garlic {minced}
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1/2 cup panko bread crumbs
  • 1/2 cup Parmesan cheese {grated}
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Other Ingredients

  • 1 24 oz. jar marinara sauce {I used Barilla}
  • 8 slices mozzarella cheese
  • 1 tbsp fresh basil {chopped}
  • 12 oz. linguine {cooked}


  1. 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 completely round.

  2. Over medium-high heat, brown the meatballs in two batches.  You want them to be evenly browned but not cooked all of the way through.  Remove from pan and drain on a paper towel lined plate.  Repeat with second batch.

  3. Sauce:  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}.

  4. Top with mozzarella cheese slices.  Cover and simmer until the cheese is melted.  Top with chopped basil and serve over cooked linguine.

Recipe Notes

  •  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.