Skillet Meatballs Recipe
These cast iron skillet meatballs are juicy, tender, and packed with flavor, all without stovetop searing. Made with a simple binder and baked in a preheated skillet, they develop a rich crust on the bottom and browned tops in the oven. Perfect for weeknight dinners, meal prep, or freezing for later.
Servings: 8 servings
Calories: 356kcal
Equipment
- 12" Cast Iron Skillet
Ingredients
- 2 lbs ground beef 85-90% lean
- ½ cup Italian bread crumbs
- ⅓ cup Parmesan cheese grated
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 tablespoon dried parsley
- ½ teaspoon Italian seasoning
- 2 eggs lightly beaten
- 2 tablespoon milk
Instructions
- Place the skillet in the oven and preheat to 400°F.
- Softly beat the eggs in a small bowl.
- Add all the meatballs ingredients to a large bowl, including the eggs and mix it all together. (Fry a small amount of the mixture to taste for seasoning--optional)
- Roll the mixture into individual meatballs. Set them aside until they are all formed
- Once rolled, place them in the hot skillet and bake for 30 minutes. (or until the internal temperature reaches 155°F-165°F.)
- Serve and enjoy.
Notes
- Mix just until combined. Overworking the meat makes meatballs dense and tough instead of tender.
- Use a cookie scoop or tablespoon to portion evenly so they cook at the same rate.
- Preheat the skillet while you mix and roll so the meatballs start browning as soon as they hit the pan.
- Test the seasoning first by cooking a small teaspoon of the mixture, then adjust before shaping the rest.
- Let the meatballs rest for 5 minutes after cooking so the juices redistribute and stay inside.
Nutrition
Calories: 356kcal | Carbohydrates: 7g | Protein: 24g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 552mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 3mg
