Cheesy Skillet Meatballs

Craving something rich and comforting? These skillet meatballs simmer in marinara and get topped with a melty mixture of ricotta and mozzarella. It’s indulgent, cheesy, and comes together with minimal effort - all in one skillet.

Cheesy Meatballs

These oven baked meatballs are pure comfort food! And they come together quickly with minimal effort - my kind of meal.

When you have three busy kiddos, one-pan meals are a lifesaver. And that's why I brown the meatballs in the skillet, add the sauce and cheese, then pop the whole thing in the oven.

My 5 year old and I love these cheesy meatballs! And I know you will too! They make amazing leftovers, because they taste just as good on day two with zero hassle.

Key Ingredients

• Ground sirloin - It's typically 90% lean and 10% fat. I prefer it for this recipe because the meatballs are still moist but not greasy.
• Quick cooking oats - I prefer oats instead of breadcrumbs as a binder. You won't even notice them! Make sure to buy quick-cooking oats. I use Bob's Red Mill brand. If you're gluten-free or celiac, be sure to buy gluten-free labeled oats.
• Egg - The egg binds the meat together. Whisk it before you add it to the meat so you don't overwork the meat trying to incorporate it.
• Ricotta - For the best flavor, use full-fat ricotta cheese. Ricotta is a star ingredient here. It's like a lasagna and meatballs had a baby!
• Shredded cheese - Shredded mozzarella and parmesan are essential for that ultra cheesy top!
• Marinara sauce - I keep it simple and grab my favorite store-bought marinara!

Instructions

These skillet meatballs are simple to make!

Before you start, preheat your oven to 350 degrees Fahrenheit.

• Make the meatballs - I use a portion scoop for easy scooping! You can buy one on Amazon for under 10 bucks. The meatballs should be on the smaller side.

• Make the cheese mixture - The ricotta mixture is the magic! You want it done before you brown the meatballs so it's ready to go on its cue.
• Brown the meatballs - You aren't cooking them fully at this point. You're just browning both sides. They will finish cooking in the oven.

• Add the sauce - Pour the sauce all around the meatballs, into every nook and cranny.
• Cheese it up - Drop spoonfuls of the ricotta mixture on top, then add even more shredded cheese on top! It's worth the calories, trust me.

• Bake - Place the skillet in the oven and bake until the meatballs finish cooking and the cheese melts into an ooey gooey dream.

Recipe Tips

• Be sure to buy quick-cooking oats, not old fashioned oats. Quick oats are thin and take less time to cook. They act as a binder, but you won't taste them at all.
• Don't cook the meatballs fully on the stovetop. All you need to do is brown them on both sides. The oven does the rest!
• Portion scoops are a lifesaver! All the meatballs come out the exact same size and easy to roll.
• Use a large 12-inch skillet, not a dutch oven or sauce pot. You want a large surface area, not a deep pan.

Storage

• Store leftover meatballs in an airtight container in the fridge for up to 4 days.
• Reheat individual portions in a heatproof bowl in the microwave until hot and bubbly.

Meatball Recipes

• Oven Baked Turkey Meatballs
• Easy Gluten Free Meatballs
• Butternut Squash Lasagna - No Noodles & Gluten Free