Cheesy Meatball Recipe

Prep Time
Cook Time
1h 10m
Ready In

"Tender, juicy meatballs simmered in a homemade sauce and topped with mozzarella. Serve over pasta. Adapted from Cafe Delites. The recipe calls for a 14" covered, oven proof skillet. Since I don't have one that big, I cook the meatballs in batches and simmer in the oven rather on the stovetop. But I've included the instructions from the original recipe."

Original recipe yields 8 servings


  • Serving Size: 1 (309.6 g)
  • Calories 552.9
  • Total Fat - 39.8 g
  • Saturated Fat - 15.4 g
  • Cholesterol - 167.2 mg
  • Sodium - 739.8 mg
  • Total Carbohydrate - 13.1 g
  • Dietary Fiber - 1.9 g
  • Sugars - 5.3 g
  • Protein - 34.9 g
  • Calcium - 358.4 mg
  • Iron - 2.9 mg
  • Vitamin C - 14.8 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 350 ° F. Soak bread in milk.

Step 2

Meanwhile, place remaining ingredients in a large bowl. Add soaked bread and gently mix.

Step 3

Heat a large, oven-proof skillet on medium. Fry a little patty to make sure seasonings are sufficient.

Step 4

Turn skillet down to low and make meatballs by rolling about 3 tablespoons of meat mixture and placing on a plate until they are all made.

Step 5

Turn skillet back up to medium and brown meatballs in batches until golden brown on all sides, placing on a warm plate once done.

Step 6

Heat half the olive oil in the skillet and saute onion until translucent, then add garlic and saute one more minute.

Step 7

Add remaining sauce ingredients, stir well, then add meatballs back into pan, cover and simmer about 20 minutes or until done.

Step 8

Top with mozzarella and place, uncovered, into oven until cheese is melted and bubbly.

Step 9

Garnish with fresh parsley and serve over pasta.

Tips & Variations

  • 14" oven-proof skillet with lid



I loved this, made it a little easier by using store bought fresh meatballs. Then into the sauce and inhaled

review by:
(16 Aug 2019)