Italian Skillet Meatballs And Marinara Recipe

5 from 1 vote

These flavor-packed meatballs cooked in the delicious marinarasauce make an amazing weekday dinner or a great meal in bush cooking.

Prep Time15

Cook Time45

Chilling time20

Total Time1 20

Course: Main Course

Cuisine: Italian

Servings:

Calories: 359kcal

For the meatballs, squeeze the Italian sausageout of its casing and into a large bowl. Add the breadcrumbs, egg, and the ½finely 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. Chill the meatballs for 20 minutes, and coat them with flour before frying them.
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 while hot, with each bowl with pasta, some meatballs, and a scoop of sauce.