Cheesy, saucy and delicious, this Meatball Parmesan Skillet is a great meal for any night of the week that will satisfy the whole family!
A TASTY, CHEESY MEATBALL RECIPE
We pretty much love any recipe that involves meatballs. This Meatball Parmesan Skillet has become one of our go-to dinner recipes when we are in a hurry and want something filling, easy and tasty! This can be made various ways: homemade, pre-made, etc. You have to give this Meatball Parmesan Skillet recipe a try. I promise your whole family will love it as much as we do!
FREQUENTLY ASKED QUESTIONS:
We like to use our Homemade Turkey Meatballs for this, but you can use your own favorite homemade ones or even frozen for this recipe. If you use frozen, be sure to let them thaw before you use them. They can still be cold, just not frozen.
Absolutely. Whatever makes this easiest for you! For this recipe I used my Homemade Marinara Sauce. But if you want to take some short cuts, jarred will work - no judgement here! I highly recommend Rao's garlic marinara sauce. It's one of my favorite jarred sauces.
We like to use parmesan and mozzarella in this recipe. It creates the best flavor that compliments the dish. I used freshly shredded here but you can use pre-shredded bagged cheese if that makes it easier for you.
Serve over spaghetti, spaghetti squash, other pasta, toasted french bread, or in a hoagie bun as a meatball sub. Or you can eat it as is!
Yes. A 9x13-inch dish should work for this. Cook for about the same amount of time. Just keep an eye on it to make sure everything is heated throughly.
Store in an airtight container in the refrigerator for 3-4 days or the freezer for up to 3 months. This can also be a freezer meal. To do that, combine meatballs and sauce and layer in an oven-safe casserole dish. Cover with cheese. Wrap in one layer of plastic wrap and one layer of aluminum foil. Freeze.
To cook, thaw overnight in the refrigerator. Cover with aluminum foil and bake for 30-40 minutes until sauce is bubbling up, meatballs are heated through, and cheese is melted. Uncover and broil to brown the cheese on top.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- marinara sauce
- mozzarella cheese
- parmesan cheese
- fresh Italian parsley, basil, and/or oregano for garnish (optional)
HOW TO MAKE THIS MEATBALL PARMESAN SKILLET:
Preheat oven to 400°F. Prepare meatballs and marinara sauce. Heat marinara in a medium oven-proof skillet. Nestle meatballs down into the sauce and bring to a simmer. Spoon some of the marinara sauce up over the meatballs. Sprinkle with a teaspoon or two of freshly minced herbs if desired.
Sprinkle shredded cheeses over the top of the meatballs and sauce. Sprinkle with salt and pepper.
Place the skillet in the oven and bake for 5-10 minutes or until the cheese is melted. (Turn on the broiler for 2-3 minutes to brown the cheese a bit if desired).
Garnish with freshly snipped herbs and serve immediately.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- EASY CROCK POT SPAGHETTI AND MEATBALLS
- HOMEMADE BEEFY SPAGHETTI SAUCE
- CROCK POT TURKEY MEATBALL SUBS
- EASY SPAGHETTI "CUPCAKES"
Meatball Parmesan Skillet
- Prepare meatballs and marinara sauce.
- Heat marinara in a medium oven-proof skillet. Nestle meatballs down into the sauce and bring to a simmer.
- Spoon some of the marinara sauce up over the meatballs.
- Sprinkle with a teaspoon or two of freshly minced herbs if desired.
- Sprinkle shredded cheeses evenly over the top of the meatballs and sauce. Sprinkle with salt and pepper.
- Place the skillet in the oven and bake for 5-10 minutes or until the cheese is melted. (Turn on the broiler for 2-3 minutes to brown the cheese a bit if desired).
- Garnish with freshly snipped herbs and serve immediately.
- This can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- You can use jarred marinara sauce or homemade.
- Frozen meatballs will work or homemade as well.
- This can be made as a freezer meal, see my tips above on how to do that.
- Instead of a skillet this can be made in a casserole dish (9"x13") and baked.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.