There is just something about the versatility of meatballs that make them such a big hit. You can change up the meat, change the size, change the way you present them – the possibilities are limited only by your imagination. This version uses lots of great cheese and sticks everything in a large skillet. And yes, I’ll eat them right out of that skillet.
SOFTWARE
· 3 oz. panko
· 4 oz. parmesan cheese, grated
· 1.5 lbs. ground beef (90/10)
· 1 egg
· 1 T. basil, dried
· 2 t. garlic powder
· 2 t. onion powder
· 1 t. oregano, dried
· 1 t. kosher salt
· 1 T. olive oil
· 20 oz. your favorite tomato sauce
· 8 oz. mozzarella, shredded
METHOD
1. Heat the oven to 400 degrees.
2. In a very large bowl, mix together the panko, cheese, beef, egg, and seasonings with your hands. Yep, just get right in there, but do not over mix. Once everything incorporates together, stop.
3. Using a 1.5 T scoop, portion out the meatballs and place them on a plate or platter. You can use a larger scoop if you like. Just depends on what you want to do with your finished versions.
4. Heat the olive oil in a large skillet (preferably cast iron) over medium heat.
5. When the oil is shimmering, begin browning the meatballs, turning them about every 30 seconds until golden brown on all sides. Don’t overcrowd the pan. Work in batches.
6. Remove the cooked meatballs to a clean plate.
7. Add the sauce to the skillet, stirring until it is warmed up. Put the meatballs into the sauce. All of them. Don’t worry about crowding now.
8. Sprinkle the shredded cheese over the top, and place the skillet in the oven.
9. Bake for about 10 minutes or until all the cheese is melted and the sauce is bubbling.
10. Remove from the oven and serve.
11. Enjoy.
VARIANTS
You can use just about any type of meat. Chicken, pork, or sausage will work. Even combinations would be good. I do eat these straight from the pan, but they also are great over pasta or in a sub roll. I love meatballs.
