If you're craving comfort food that feels both hearty and a little indulgent, this Skillet Meatballs with Marinara and Melty Mozzarella Recipe hits the spot. I love making this dish when I want something warm, satisfying, and simple enough for a weeknight but special enough to impress. You'll find these juicy meatballs swimming in rich marinara, topped with gooey mozzarella cheese-a combination that's as cozy as it sounds.
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What Sets This Apart
This recipe shines because it strikes the perfect balance between easy prep and deep flavor, delivering meatballs that stay tender and juicy every time without fancy ingredients or complicated steps.
- Consistent Results: The milk-soaked breadcrumbs lock in moisture, preventing dry meatballs.
- Rich, Balanced Flavor: Garlic, onion, and Italian seasoning blend for a traditional taste that's familiar and comforting.
- Pantry-First Ingredients: Most items are staples-ground beef, breadcrumbs, marinara-so you can make this easily anytime.
- Weeknight Friendly: Minimal hands-on time means you can have this on your table in under an hour.
Ingredient Snapshot
Choosing the right ingredients sets the foundation for perfect meatballs. I pay special attention to the meat's fat ratio and fresh herbs to keep flavors bright and the texture luscious.
- Ground Beef (80/20): This ratio ensures juicy meatballs without excessive grease.
- Plain Breadcrumbs: Look for fine, fresh breadcrumbs to evenly absorb the milk and blend into the meat gently.
- Milk: Any kind works; it softens breadcrumbs for tender meatballs.
- Fresh Parsley: Adds brightness and color-don't skip it.
- Marinara Sauce: Choose your favorite jarred sauce or homemade for a flavor base that carries the dish.
- Mozzarella Cheese: Shredded low-moisture mozzarella melts beautifully without becoming watery.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Skillet Meatballs with Marinara and Melty Mozzarella Recipe
Step 1 - Prep & Season
Start by soaking the breadcrumbs in milk for about 5 minutes. You'll notice they puff up and become soft-that's exactly what you want to keep the meatballs juicy. Then, gently combine the ground beef with the egg, chopped onion, garlic, parsley, Italian seasoning, salt, and pepper with the breadcrumb mixture. Use your hands to mix just until everything is evenly combined. Resist the urge to overwork the meat, as that can make your meatballs tough instead of tender. Roll them into golf-ball-sized portions, aiming for uniform size to ensure even cooking.
Step 2 - Build Flavor
Heat olive oil in a large, oven-safe skillet over medium-high heat until it shimmers. Carefully add your meatballs in a single layer, giving them space so they brown rather than steam. Brown each side for 2-3 minutes until you see a golden crust forming. This step adds amazing depth and texture. Once browned, pour the marinara sauce over the meatballs, then cover and simmer on low heat for 15 minutes. This gentle simmer lets flavors meld and ensures the meatballs cook through while soaking in the saucy goodness.
Step 3 - Finish for Best Texture
Time to add the melty mozzarella that makes this skillet special. Uncover the skillet and evenly sprinkle shredded mozzarella over the meatballs and sauce. Then, transfer it carefully under your preheated broiler for 3-5 minutes. Watch closely-the cheese should bubble, turn glossy, and show a few golden spots. Remove once it looks irresistibly melty but not burnt. Garnish with extra parsley for a fresh pop of color before serving.
Cook's Notes & Tricks
I've made this recipe countless times, and a few tricks keep it foolproof. Browning the meatballs properly is key-you want a nice crust, not steamed meat. Also, don't rush the simmer; it's what locks in tenderness. When broiling cheese, stay nearby; it can go from perfect to burnt in seconds!
- Doneness Cue: Meatballs should be firm but springy and cooked through after the simmer.
- Temperature Trick: Use medium-high heat for searing but drop to low for simmering to avoid toughness.
- Make-Ahead Move: You can prepare meatballs and sauce up to a day ahead and reheat in the skillet before broiling cheese.
- Avoid This Pitfall: Don't overmix the meat mixture-it's tempting, but it leads to dense, rubbery meatballs.
Serve & Enjoy
Finishing Touches
I like to serve my Skillet Meatballs with Marinara and Melty Mozzarella Recipe straight from the skillet for a cozy, rustic vibe. A sprinkle of fresh parsley brightens the rich sauce and cheese beautifully. A drizzle of good-quality olive oil and a grind of black pepper at the end elevate the dish even more-you'll enjoy how those little details pull everything together.
Pairs Beautifully With
This dish loves company. A buttery garlic bread or crusty baguette is perfect for mopping up sauce. For something green, a simple arugula or spinach salad tossed with lemon vinaigrette cuts the richness nicely. And if carbs are your thing, serve alongside spaghetti or creamy polenta for a filling meal.
Simple Plating Wins
Whether it's a casual dinner or you're feeding guests, keep plating simple: spoon meatballs over pasta or polenta, spoon sauce generously, and finish with that fresh parsley. For a pop of color, a small bowl of cheese on the side invites extra mozzarella lovers to tuck in. Minimal fuss, maximum comfort.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover meatballs and sauce in an airtight container in the fridge for up to 3 days. They tend to soak up sauce as they sit, which makes them even more flavorful, though the cheese topping is best added fresh when reheating.
Freezing Tips
These meatballs freeze beautifully. Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating and finishing with fresh mozzarella to keep that melty texture.
Reheating Skillet Meatballs with Marinara and Melty Mozzarella Recipe Without Drying Out
The best way to reheat is in a skillet over low heat with a splash of water or extra sauce to keep things moist. Then, pop under the broiler or into a hot oven briefly with fresh mozzarella to refresh that gooey topping. You can microwave in short bursts covered with a damp paper towel but beware it can dry out quickly.
Frequently Asked Questions
Yes! While beef provides the best flavor and juiciness, you can substitute ground turkey or chicken. Keep in mind these leaner meats may need a bit more moisture, so consider adding extra milk or a drizzle of olive oil to the mixture.
No worries. After simmering the meatballs in a regular skillet, transfer them carefully to a baking dish for the broiling step to melt the mozzarella on top.
Gently mixing the meat with moist breadcrumbs and egg helps bind them without overworking. Also, letting them brown undisturbed before flipping builds a firm crust that holds them together.
Absolutely! You can form the meatballs up to a day in advance and keep them covered in the fridge. When ready, proceed with browning and simmering as directed for fresh, flavorful results.
Final Thoughts
PrintFull Recipe
Skillet Meatballs with Marinara and Melty Mozzarella Recipe
This Skillet Meatballs with Marinara and Melty Mozzarella recipe offers juicy, flavorful meatballs simmered in rich marinara sauce and topped with bubbly melted mozzarella cheese, perfect for serving over pasta or with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Meatballs
- 1.5 pounds ground beef (80/20 lean for best flavor and juiciness)
- ½ cup plain breadcrumbs
- ¼ cup milk (any kind)
- 1 large egg
- ¼ cup finely chopped yellow onion
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped, plus more for garnish
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Sauce & Topping
- 1 (24-ounce) jar marinara sauce
- 1.5 cups shredded mozzarella cheese
Instructions
- Prepare Breadcrumb Mixture: In a large bowl, combine the breadcrumbs and milk. Let stand for 5 minutes until the breadcrumbs soften and absorb the milk, adding important moisture to the meatballs.
- Mix Meatball Ingredients: Add ground beef, egg, chopped onion, minced garlic, ¼ cup chopped parsley, Italian seasoning, salt, and pepper to the breadcrumb mixture. Mix gently by hand until just combined to avoid tough meatballs.
- Form Meatballs: Roll the mixture into 18-20 golf-ball sized meatballs, ensuring they are evenly sized for consistent cooking.
- Brown Meatballs: Heat olive oil in a large oven-safe skillet over medium-high heat. Add meatballs in a single layer and brown on all sides for 2-3 minutes per side, creating a golden crust that locks in juices and flavor.
- Simmer in Sauce: Pour marinara sauce over the meatballs in the skillet. Reduce heat to low, cover, and let simmer gently for 15 minutes to cook through and infuse the meatballs with sauce flavor.
- Broil with Cheese: Preheat the oven broiler. Uncover skillet, sprinkle shredded mozzarella evenly over the meatballs. Place under the broiler for 3-5 minutes until cheese melts, bubbles, and turns slightly golden. Watch carefully to prevent burning.
- Serve: Remove from oven, garnish with extra chopped parsley, and serve hot from the skillet with pasta or crusty bread.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender and juicy.
- Using 80/20 ground beef provides the best balance of flavor and moisture.
- If you don't have a broiler, bake at 425°F for 5-7 minutes to melt the cheese.
- Use an oven-safe skillet like cast iron to go from stovetop to broiler safely.
- For gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs.
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