Skillet Meatballs For Two

overhead shot of meatballs in skillet surrounded by fresh basil and garlic bread

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4.50 from 2 votes

These Skillet Meatballs are soft, juicy and loaded with flavour. The perfect dinner for two on date night!

Prep Time15

Cook Time35

Total Time50

Course: Date Night, Dinner, Main Course

Cuisine: Italian

Servings:

Author: Chris Collins

Cost: £4 / $5

Equipment

9" Non-Stick Oven Safe Skillet/Frying Pan
Medium Sized Mixing Bowl & 1 Tbsp Measuring Spoon
Sharp Knife & Chopping Board
Box Grater
Fine Cheese Grater
Wooden Spoon
Tongs

Ingredients

Meatballs

1/2lb / 250g Ground Beef (preferably 15-20% fat!)
1/4 cup / 20g freshly grated Parmesan
1/4 cup very finely diced Sun Dried Tomatoes (important to finely dice or meatballs will break apart)
1 thin slice of White Bread, diced into small cubes (crusts removed)
2 tbsp Milk
2 tbsp finely diced Fresh Basil
1/2 medium White Onion, grated on box grater (save other half for sauce below)
1 clove of Garlic, grated/mined
1/2 beaten Egg
1/4 tsp EACH: Salt, Black Pepper
Olive Oil, as needed

Sauce

14oz/400g can of Good Quality Chopped Tomatoes (see notes)
1/4 cup / 60ml Red Wine
1 tbsp Tomato Paste (Tomato Puree in UK)
1 tbsp finely diced Fresh Basil
1/2 medium White Onion, finely diced
1 clove of Garlic, finely diced
1/4 tsp Sugar (may need to adjust this if your tomatoes are particularly sour)
Salt & Black Pepper, to taste

To Serve

3.5-5.3oz / 100-150g Fresh Mozzarella (see notes)
Fresh Basil, to garnish
Garlic Bread, to serve (see notes)

Instructions

In a medium sized mixing bowl add bread, grated onion and beaten egg. Mash with a fork until the bread absorbs the moisture, then stir in sun dried tomatoes, basil, parmesan, garlic and salt & pepper.
Add in beef and use your hand to combine until everything is evenly distributed. Try not to mash the beef into oblivion or the meatballs will come out tough and chewy. Use a 1 tbsp measuring spoon to scoop out equal chunks of meat and space out on a chopping board. You should get 10-12 chunks. One by one roll them into meatballs.
In a non-stick pan over medium-high heat add a drizzle of olive oil, then place in the meatballs. Use your tongs to frequently turn the meatballs until lightly charred with a good crust on them (you want a good bit of caramelization to boost flavour and help contain the shape). Be gentle as the meatballs with be soft/delicate. If they begin burning too quickly just turn down the heat slightly. They should just about be cooked in the middle, but they'll continue cooking in the sauce. Remove from pan and leave the fat behind.
Turn heat down to medium and add diced onion to the leftover fat. Fry until the onion begins to soften/turn golden then add in garlic and fry for 1-2mins longer. Add 1 tbsp tomato paste and fry for 2mins, then pour in red wine. Deglaze the pan with your wooden spoon and simmer down the wine until it turns into a thick consistency (3-5mins). This is important to burn off the alcohol.
Pour in tomatoes then add basil, sugar, salt & pepper. Simmer on low for 15-20mins, or until the tomatoes soften/burst and the sauce starts to reduce. Add in meatballs and simmer for 5 more mins so the meat and sauce can exchange flavours. Make sure the meatballs are covered in some of the sauce, then cover in mozzarella, place under the grill & broil until the cheese melts.
Remove pan and sprinkle with fresh basil. Serve straight from the pan with garlic bread!

Video

Notes

a) Tomatoes - I usually go for peeled plum tomatoes, I find them to be slightly richer in flavour than pre-chopped tomatoes. In all cases just go for a good quality brand. As mentioned in the ingredients, some tomatoes can taste slightly acidic, so just balance this out with sugar as needed.

b) Mozzarella - I use mini mozzarella balls, but bocconcini or torn mozzarella also works well. In reality you can use any melty cheese you fancy though! You will get better distribution if you shred the mozzarella.

c) What to serve with skillet meatballs - I usually go for Garlic Bread, but if you want to go wild you could make Cheesy Garlic Bread or even Cheesy Pesto Garlic Bread. You could even make Garlic Butter Potato Skins which would make an awesome little edible boat for the meatballs. Failing that chunky warm chunky bread or ciabatta would work nicely. Anything you can dunk straight into the skillet.

d) Alternative cooking methods - I discuss both broiling and baking methods in my guide on make soft & juicy meatballs, so give that a ganders if you'd prefer not to fry.

e) Make Ahead Meatballs - If you want to get ahead of the game for Date Night you could make or prep the meatballs ahead of time:

Prep ahead - Roll meatballs then tightly cover in the fridge overnight, cook straight from fridge (I find this easiest to store in a casserole dish with cling film over, just so you don't squash the meatballs). Or you can freeze them on a tray, then after a couple of hours transfer to zip lock bag for a month. Thaw in fridge then cook.
Make Ahead - Cook the meatballs then cool and tightly store in the fridge for 2-3days. Reheat in the sauce. Or freeze (with above method using tray/zip lock bag) then thaw in the fridge and reheat in sauce.

f) Calories - assuming 1/2 tbsp olive oil is used for frying, 20% fat beef and 100g/3.5oz mozzarella with no sides.

Nutrition