Easy Skillet Meatballs and Marinara is the perfect recipe for family dinner on a busy weeknight. It comes together fast and tastes delicious! I like to double the meatballs and flash freeze half for next time. I do this by placing the uncooked shaped meatballs on a parchment lined cookie sheet and freezing them. Once frozen I place them in a bag. When you want to use them, simply allow more time to simmer in the marinara sauce to account for them being frozen. Another tip–I like to use a combination of two different ground meats. Our favorite is half ground beef and half ground Italian sausage. This recipe is easily made gluten free if you use gluten free bread crumbs (they work great)!
This recipe is fantastic served over pasta, zoodles (spiraled zucchini) or in rolls toasted with some provolone cheese on top. Any way you serve these easy skillet meatballs and marinara, they are GREAT and your family and friends will love them!
Skillet Meatballs
Ingredients
Meatballs:
- 1 lb. ground Italian sausage, beef or turkey
- 1 cup breadcrumbs (gluten free breadcrumbs work great)
- 1 large egg
- 1/2 yellow onion, finely diced
Marinara Sauce:
- 1 Tbsp olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic
- 1 28oz. can crushed tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- Freshly cracked black pepper
- 1 tsp sugar
- 1 Tbsp tomato paste
- 1/2 tsp crushed red pepper flakes (optional)
Instructions
- Meatballs:
- Place ground meat of choice into a large bowl and add the breadcrumbs, egg, and diced onion. Mix the ingredients until combined.
- Form the meat mixture into about 24, 1.5 inch sized balls.
- Heat a large skillet over medium heat. Swirl the olive oil around the pan to coat. Add the meatballs and cook until browned on the outside (a couple minutes on each side). Work in two batches if needed to give the meatballs room to brown on all sides.
- Once the meatballs are browned, remove them from the skillet to another plate.
- Add the second half of the diced onion to the skillet, along with two cloves of minced garlic. Sauté in the leftover oil and fat from the meatballs until soft and transparent. Once soft, add the crushed tomatoes, oregano, basil, salt, pepper, sugar, tomato paste and crushed red pepper flakes. Stir until the tomato paste mixes nicely into the sauce.
- Add the meatballs back to the skillet and gently stir to coat them in sauce. Place a lid on the skillet and let the meatballs simmer in the sauce for 15 minutes.
- Cook the pasta while the meatballs simmer.
- Serve and enjoy!!
***To use jar of store-bought Marinara:
- After you have browned meatballs in the skillet and pour a large jar of sauce over the top. Allow the sauce to come to a simmer, then let the meatballs simmer in the sauce (with a lid) for 15 minutes.
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