Cheesy Skillet Meatballs in Marinara Sauce

Ingredients

• 454 g (1 lb)ground beef
• 454 g (1 lb)spicy Italian sausage (see note)
• 60 g (1 cup)panko breadcrumbs
• 75 g (3/4 cup)grated Parmesan cheese
• 2eggs
• 4 clovesgarlic, minced
• 60 ml (1/4 cup)milk
• 15 g (1/4 cup)fresh parsley, finely chopped
• 1 1/2 teaspoonskosher salt
• 1 teaspoonblack pepper
• 2–3 tablespoonsolive oil, for browning
• 480–720 ml (2–3 cups)homemade marinara sauce (recipe in the post)
• 200 g (2 cups)shredded mozzarella and provolone cheese
• To tastetoasted baguette slices or crusty bread

Instructions

1. 1

   Mix the meat

   In a large bowl, combine the beef, sausage, panko, Parmesan, eggs, garlic, milk, parsley, salt and pepper. Stir gently just until combined, taking care not to overwork the mixture.

2. 2

   Shape the meatballs

   Roll the mixture into meatballs 2.5–3.8 cm (1–1½ inches) wide and set them on a tray or plate.

3. 3

   Brown the meatballs

   Heat the olive oil in a large skillet over medium heat. Brown the meatballs in batches on all sides for about 6–8 minutes; they do not need to be cooked through yet.

4. 4

   Simmer in sauce

   Pour the marinara into the same skillet and return all the meatballs to the pan. Nestle them into the sauce and simmer over medium-low heat for 12–15 minutes, until cooked through.

5. 5

   Add the cheese

   Sprinkle the shredded mozzarella and provolone over the meatballs.

6. 6

   Melt under grill

   Transfer the skillet to the oven and grill for 2–4 minutes, until the cheese has melted and is lightly browned.

7. 7

   Finish and serve

   Sprinkle with fresh parsley and serve warm with toasted bread.

What are skillet meatballs?

This is an Italian-American-style skillet dinner: meatballs are browned, simmered in tomato sauce and finished with melted cheese. It brings together familiar meatball-and-marinara flavours in a format that can go from hob to oven.

The beef gives the mixture a savoury base, while spicy Italian sausage adds seasoning. Panko, egg and milk help hold the meatballs together and keep them tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 465 calories, 0g protein, 0g carbs, 0g fat.

The beef and sausage provide most of the protein and fat, while the panko and bread contribute carbohydrates; the cheese adds further fat and protein. Serve a moderate amount of bread alongside a green salad or vegetables to balance the plate.

Choosing the meat

Beef: Use ground beef with enough fat to keep the meatballs moist as they brown and simmer.

Sausage: Spicy Italian sausage contributes both flavour and heat, so taste the finished sauce before adding any extra seasoning.

Mix and shape gently

Mix: Combine the ingredients only until evenly blended. Overworking the mixture can make the meatballs dense.

Shape: Keep the meatballs roughly the same size, around 2.5–3.8 cm across, so they cook at a similar rate.

Brown before simmering

Browning: Work in batches and turn the meatballs to colour their sides. Crowding the skillet can make them steam rather than brown.

Doneness: Browning is for colour, not for cooking them through. The 12–15-minute simmer in marinara completes the cooking.

Sauce and cheese

Marinara: Use enough sauce to nestle the meatballs in the skillet; the recipe allows 480–720 ml, depending on the pan and how saucy you like the dish.

Cheese: Add the mozzarella and provolone after simmering, then grill briefly until melted and lightly coloured. Keep a close eye on it, as cheese can brown quickly under the grill.

What to serve alongside

Bread: Toasted baguette slices or crusty bread make a simple accompaniment and are useful for picking up the sauce.

For a fuller table, serve with a green salad or simply cooked vegetables to add freshness alongside the rich meatballs and cheese.

Recipe notes & tips

• Use a wide skillet so the meatballs have room to brown in batches.
• Mix the meatball ingredients with a light touch to help keep the texture tender.
• If the mixture feels sticky, dampen your hands slightly before shaping the meatballs.
• Let the sauce simmer gently so it does not splatter or reduce too quickly.
• Check the cheese frequently while grilling; it can go from melted to browned in moments.

Variations

• Milder sausage: Use mild Italian sausage for less heat.
• Extra herbs: Add chopped fresh basil to the marinara before simmering.
• Different cheese: Use mozzarella alone if you do not have provolone.
• More vegetables: Add sliced peppers to the marinara and simmer until tender.
• Baked finish: If your skillet is not oven-safe, transfer the meatballs and sauce to a baking dish before adding cheese.

Common mistakes to avoid

• Overmixing: The meatballs can turn dense; combine the ingredients only until incorporated.
• Crowded skillet: The meatballs may steam instead of brown; cook them in batches.
• Cooking through while browning: This can dry them out; brown the outsides, then finish in the sauce.
• Too little sauce: The meatballs may not be nestled in the marinara; add enough to surround them in the skillet.
• Unwatched grill: The cheese can burn quickly; stay nearby and check it after a couple of minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered pan over low heat until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions