Lunch | Recipes

Skillet Meatballs And Marinara Recipe

If you are looking for a super easy recipe for your meatballs, then this recipe is for you.

My favorite thing about these meatballs is how insanely delicious they are.

My family totally loves them and when I cook them for dinner there is almost always nothing left in the bowl. It has become my family’s weeknight dinner favorite.

Why use this recipe?


These meatballs have only four ingredients and they are super easy to make since the ingredients come together in just a few minutes.

You have the option of using a jar of marinara sauce that you can buy at the store because it would cost you the same as making your own but I prefer making my own since that way I have more control over the flavor of the sauce.

Jarred marinara would, however, save you a lot of time.

I highly recommend serving these meatballs with pasta since it blends well with the sauce but you can also serve them with rice and they will still taste just as good.


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Is This Meal KETO Friendly?

You can make this recipe Keto-friendly by using alternatives to traditional bread or breadcrumbs when making your meatballs. One of the great ways to do this is by using ground up pork to bind the meat.

The pork eliminates the carbohydrates component and adds some additional fat, making it a tasty Keto dish.

Here is how you can easily make your own skillet meatballs and marinara

Skillet Meatballs And Marinara Recipe


Meatball ingredients:

1 cup of bread crumbs

1 large egg

1 lb. of mild Italian sausage

½ finely diced yellow onion

Marinara ingredients

Freshly cracked pepper

½ tablespoon of salt

1 tablespoon of tomato paste

1 teaspoon of brown sugar

½ finely diced yellow onion

2 cloves of minced garlic

1 tablespoon of olive oil

½ teaspoon of dried oregano

28 oz. can of crushed tomatoes

½ teaspoon of dried basil

Pasta ingredients

12 oz. pasta of any shape



For the meatballs, squeeze the Italian sausage out of its casing and into a large bowl. Add the bread crumbs, egg, and the ½ finely diced onion.

Mix the ingredients using your hands until they are fully combined. Form the mixture into approximately 24 balls the size of ping pong balls.

In a large skillet, heat the olive oil over medium flame and tilt the skillet to coat.

Add the meatballs to the skillet and cook for a couple of minutes until the meatballs brown on the outside on each side.

Do this in two batches if your skillet is not large enough. Once browned, set the meatballs aside on a clean plate.

In the same skillet, add the second half of the diced onion and the two cloves of minced garlic.

Sauté the onions and garlic in the leftover oil until soft and transparent.

Add the crushed tomatoes, oregano, tomato paste, basil, salt, pepper and brown sugar.

Stir and simmer for a few minutes until the paste mixes into the crushed tomatoes.

Add the meatballs you set aside back into the skillet and stir gently to coat the meatballs with the sauce.

Cover the skillet with a lid and let the meatballs simmer in the sauce for 15 minutes.

Cook the pasta as the meatballs simmer and drain it. Serve each bowl with pasta, some meatballs and a scoop of sauce.



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