Best Skillet Meatballs Recipes

SKILLET SPAGHETTI AND MEATBALLS

Steps:

• Preheat the oven to 425 degrees F.
• Cook the spaghetti according to its package instructions, removing from the pasta water 1 minute prior to "al dente". Set aside.
• Meanwhile, combine the beef, breadcrumbs, Parmesan, cream, egg, half the garlic and 1 tablespoon oregano in a large bowl. Sprinkle with salt and pepper. Using your hands or a wooden spatula, mix together until well combined. Portion into 10 meatballs. Set aside.
• Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs, turning as needed, until browned on all sides, 5 to 6 minutes. Move the meatballs to the edge of the skillet.
• Reduce the heat to medium and add the onion to the center of the skillet, along with the remaining garlic and oregano. Cook to release the flavor, a minute or two. Add the tomatoes and crushed red pepper, along with 1/2 cup hot water. Season with a pinch of salt and pepper, then carefully stir the meatballs into the sauce. Simmer, allowing the sauce to reduce slightly and the meatballs to finish cooking, about 15 minutes. Taste and adjust seasoning as needed.
• Add the pasta to the skillet and toss with the sauce, making sure to thoroughly coat the noodles in the sauce. Arrange the meatballs on top of the pasta and sprinkle the mozzarella on top, being careful not to completely cover the meatballs and sauce (so it looks pretty after baking) and transfer to the oven. Bake until bubbly and the cheese is completely melted, about 12 minutes.
• Remove the skillet from the oven and top with Parmesan and the fresh basil. Serve straight from the skillet.

SKILLET MEATBALLS WITH PEACHES, BASIL AND LIME

Steps:

• In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1 1/4-inch balls.
• Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
• Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.
• Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.
• Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.
• Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.

MEATBALLS AND CREAMY RICE SKILLET SUPPER

Steps:

• In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
• Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.

GREEK MEATBALLS AND RICE SKILLET

Steps:

• In small bowl, mix bread crumbs and milk; let stand 5 minutes. In large bowl, mix beef, bread crumb mixture, onion, garlic, 2 tablespoons of the parsley, the mint, salt and egg. Shape mixture into 18 (1 3/4-inch) meatballs.
• In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add meatballs; cook 10 to 15 minutes, gently turning occasionally, until well browned on all sides. Transfer to plate, and wipe out skillet.
• In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Add rice; stir 1 minute. Add broth and lemon juice; heat to simmering. Add meatballs; reduce heat to medium-low. Cover; cook 14 to 17 minutes or until meatballs are thoroughly cooked and no longer pink in center (165°F) and rice is tender.
• Top skillet with tomatoes, feta cheese, lemon zest and remaining 1 tablespoon parsley.

EASY SKILLET MEATBALLS AND GRAVY

Steps:

• Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, in large skillet, combine all remaining ingredients except parsley; mix well. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until meatballs are thoroughly heated, stirring occasionally.
• Serve meatballs with sauce over linguine. Sprinkle with parsley.

MEATBALLS AND RICE SKILLET DINNER

Steps:

• Melt margarine in large skillet over medium heat. Add rice mix; cook and.
• Stir until lightly browned. Add water, contents of seasoning packet from.
• Mix and meatballs. Bring to a boil. Stir; reduce heat to medium-low.
• Cover; cook 15 minutes.
• Add broccoli and bell pepper to skillet. Cover; cook over medium heat.
• For 7 to 9 minutes or until broccoli is crisp-tender and rice is tender.
• Stir to fluff rice before serving.
• This recipe can be changed around a bit, using different veggies etc - I even stirred in sautéed onion and fresh mushrooms with the pepper strips -- .

EASY SKILLET MEATBALLS & GRAVY

Steps:

• Saute onions and mushrooms in skillet with a little bit of oil until cooked.
• Add tomato sauce, cream of mushroom soup, parsley and salt & pepper to taste. Stir to combine thoroughly and then add meatballs.
• Simmer until meatballs are heated through, stiring occasionally.
• Serve over hot noodles.

MEATBALLS AND RICE SKILLET DINNER

Steps:

• In a 10 in. skillet, melt butter over med heat. Stir in rice and vermicelli from mix; cook and stir until lightly browned.
• Add water, content of season package from mix and meatballs; heat to boil. Stir; reduce heat to med/low. Cover; cook 15 min.
• Gently stir in broccoli cuts and bell pepper. Increase heat to med; cover and cook 7 to 9 min or until broccoli is crisp – tender and rice is tender. Before serving, stir to fluff rice.

SKILLET MEATBALLS

Steps:

• In a large skillet, cook meatballs in soy sauce until heated through. Combine the chili sauce, jelly and mustard; pour over the meatballs. Cook and stir until jelly is dissolved and mixture comes to a boil. Reduce heat; cover and simmer for 2 minutes.

ONE-SKILLET MAC & CHEESE WITH MEATBALLS

Steps:

• Combine first 4 ingredients; shape into 8 balls.
• Cook meatballs in hot oil in large skillet on medium heat 10 to 12 min. or until done, turning occasionally. Remove from skillet; cover to keep warm.
• Add Macaroni, water and milk to skillet. Bring to boil; cover. Reduce heat to medium-low; simmer 10 min or until macaroni is tender. Stir in Cheese Sauce; cook until heated through. Serve with meatballs.