Skip to Content

Meatball Mozzarella Skillet Bake

This post may contain affiliate links. Please read my privacy policy.

Meatball Mozzarella Skillet Bake is a wonderful combination of tender meatballs, bold marinara sauce, and gooey cheese that’s on the table in about 30 minutes. Make your own meatballs for this one-pot recipe that is easy enough for a weeknight family dinner

Overhead shot of finished meatball skillet

I never learned to cook until I was in my early 20s, and moving into an apartment. I started by learning a few of my mom’s staple recipes, like Baked Homemade Mac and Cheese and Curry Chicken and Chickpeas. As I expanded my collection, I kept it very simple and relied on recipes with a lot of premade ingredients. One of the main reasons I began the blog was to get out of my rut of constantly making the same recipes.

Over time I jumped out of my comfort zone. I learned to make a few sauces, several soup recipes and even learned to love venison. I do still have a few premade sauces in my pantry, but I’m on a mission to learn as many of them as I can. Most are easy to make, and use ingredients you probably already have in your pantry.

My newest obsession is my Easy Homemade Marinara Sauce. Last week I shared my first sauce recipe, Sausage Spinach Artichoke Stuffed Shells. This week is Meatball Mozzarella Skillet Bake

WHY THIS RECIPE WORKS
  • It’s very easy to make, using all fresh ingredients
  • You can easily customize the size of the recipe to your needs
  • It’s on the table in about 30 minutes, even when you make the meatballs
close up shot of finished meatball skillet bake

Oh, this Meatball Mozzarella Skillet Bake is fabulous. The meatballs are so flavorful, the marinara takes it over the top, and the gooey mozzarella cheese is to die for.

INGREDIENTS FOR MEATBALL MOZZARELLA SKILLET BAKE
  • Meatballs 
  • Marinara sauce
  • Mozzarella cheese
  • Fresh parsley, for garnish
MAKE YOUR OWN MEATBALLS!

I used to always buy frozen meatballs, but the quality between brands is significant. So I recently learned to make my own.

If you use meatballs regularly, make a big batch and freeze them. Or, make them as needed, because they only take about 10 minutes to prep. Of course, you could also use store-bought meatballs if you prefer.

Meatballs come together with just a few easy steps

Use a combination of 85/15 ground beef plus ground pork. The pork adds great flavor and helps retain moisture. 

Use a 1 5/8″ Cookie Scoop to form the meatballs. This creates a generous-sized meatball that holds up well in the oven. If you make smaller meatballs, reduce the cooking time by 4-5 minutes or the meatballs will be overcooked.

I love onion so I use both raw onion and onion powder. I do a small dice on the onion, so you can see the chunks throughout. If you have picky eaters you can mince or even grate the onion so it almost melts into the mixture.

Italian Bread Crumbs and egg are the binders to keep the meatballs together. Worchestershire Sauce is another key ingredient, as it adds a wonderful depth of flavor. 

I do not pre-cook the meatballs, and you get a more tender and juicy meatball at the end. 

FRESH OR PRE-SHREDDED MOZZARELLA?

I originally pushed using fresh mozzarella, because I’m a huge fan of the freshest cheese possible. But I could never get the cheese to melt as consistently as I wanted, so I will sometimes use the pre-shredded mozzarella and parmesan.

If you use fresh mozzarella, use a food processor to shred the cheese. I’ve tried it with a box grater, but always end up with too many big clumps. Instead, I use my Mini Food Processor and get an even consistency.

I use 4 ounces of cheese for 12 meatballs but if you’re feeling it, add more. The amount is up to you. 

STEP BY STEP INSTRUCTIONS

I use a Cast-Iron Skillet but you could also use a baking dish.

Preheat oven to 375 degrees. Make meatballs.

Layer the skillet with half of the marinara sauce, and place the meatballs on top.

overhead process shots: marinara in skillet on the left; meatballs added to skillet on the right

Pour the remaining marinara sauce over the meatballs and bake in the oven for 10 minutes.

Remove from oven, and top with shredded mozzarella. Spread mozzarella evenly to avoid clumps.

overhead process shots: marinara sauce covering meatballs on left; cheese added to skillet bake on right

Return to oven for 10-12 minutes, until cheese is melted and bubbly.

close up shot of meatball on a spoon taken right out of skillet
SERVING OPTIONS FOR MEATBALL MOZZARELLA SKILLET BAKE

The serving size depends on how hungry you are! The first time I made Meatball Mozzarella Skillet Bake I ate 6 of them…because I couldn’t help myself! Normally I’ll eat 3-4 along with a side salad. If serving over pasta or as a sub, I’ll do 2-3.

close up shot of finished skillet bake with meatball in a spoon
MORE DELICIOUS ONE PAN MEALS
DID YOU MAKE THIS RECIPE? COMMENT AND RATE BELOW, THEN TAKE A PICTURE AND TAG ME ON FACEBOOK AND INSTAGRAM: @KARYLSKULINARYKRUSADE

FOLLOW ME ON INSTAGRAM AND PINTEREST FOR MORE RECIPES! 
Meatball Mozzarella Skillet Bake - Karyl's Kulinary Krusade

Meatball Mozzarella Skillet Bake

Yield: 12 meatballs
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Meatball Mozzarella Skillet Bake is a wonderful combination of tender meatballs, bold marinara sauce, and gooey cheese that's on the table in about 30 minutes. Make your own meatballs for this one-pot recipe that is easy enough for a weeknight family dinner

Ingredients

MEATBALL MOZZARELLA SKILLET BAKE

  • 12 meatballs (ingredients below)
  • 16 ounces marinara sauce
  • 4 ounces Mozzarella, shredded
  • 1 Tablespoon fresh parsley, for garnish

MEATBALLS (MAKES 20-24 TOTAL MEATBALLS)

  • 12 ounces 85/15 ground beef
  • 4 ounces ground pork
  • 2 Tablespoons yellow onion, finely minced
  • 1 large egg
  • 1/2 teaspoon Worchestershire sauce
  • 1/2 Tablespoon Italian seasoning
  • 1/2 teaspooon garlic powder
  • 1/2 teaspoon fresh-cracked black pepper
  • 3/4 teaspoons sea salt
  • 1/4 cup Italian bread crumbs

Instructions

MEATBALLS

  1. In a medium bowl, combine Italian seasoning, Parmesan, garlic powder, salt, pepper and onion, and mix well. 
  2. Crumble ground beef and ground pork into a large bowl. Sprinkle seasoning mixture over meat mixture. 
  3. Whisk egg and Worchestershire sauce together, and add to meat mixture. Use your hands and mix together until just combined. 
  4. Add bread crumbs and continue to mix with your hands until just combined. You don't want to overmix, just get it to the point where the mixture isn't sticky
  5. Use a cookie scoop to form equal-sized meatballs. I use a 1 5/8" scoop. Release scoop into your hands, and roll balls between your palms to shape. 

MEATBALL MOZZARELLA SKILLET BAKE

  1. Preheat oven to 375 degrees
  2. Add half of the Easy Homemade Marinara Sauce to an 8" cast-iron skillet. Top with 12 meatballs. It's okay if the meatballs touch because they will reduce a little as they cook. Cover with remaining marinara sauce
  3. Bake for 10 minutes. Remove from oven, and evenly spread with mozzarella cheese. Return skillet to top rack of oven and bake for 10 minutes, until cheese is bubbly
  4. Remove from oven, garnish with parsley, and serve

Notes

Use a combination of 85/15 ground beef plus ground pork. The pork adds great flavor and helps retain moisture. 

Use a 1 5/8″ Cookie Scoop to form generous-sized meatballs that hold up well in the oven.

If you make smaller meatballs, reduce the cooking time by 4-5 minutes to prevent overcooking.

Do not precook the meatballs, for a more tender and juicy meatball.

The cheese is the only really indulgent part of this dish, so make it count and use the freshest cheese possible.

Use a food processor to shred the cheese, so it shreds evenly.

I use an 8" Cast-Iron Skillet but you could also use a baking dish.

LEFTOVERS:

Stored in an airtight container, it will last about one week in the fridge.

You can reheat in the oven or in the microwave. If you need more marinara sauce, definitely add it before reheating to prevent the meatballs from drying out.

Nutrition Information:
Yield: 4 Serving Size: 1 Servings
Amount Per Serving: Calories: 856Total Fat: 55gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 248mgSodium: 2550mgCarbohydrates: 34gFiber: 7gSugar: 15gProtein: 56g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

Blackened Salmon BLT Salad - Karyl's Kulinary Krusade
Previous
Blackened Salmon BLT Salad
Overhead shot of finished Chili Garlic Baby Bok Choy, bowl at an angle
Next
Chili Garlic Baby Bok Choy

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe