Delicious Cheesy Meatball Skillet Recipe Is an Easy-Fix Any Time Dinner Winner
A splash of red wine adds richness to our from-scratch sauce
When I was growing up, my Italian-American grandmother often made her famous meatballs and homemade gravy for our Sunday gatherings with extended family. I still make her recipe to this day, but I admit, sometimes I need an easy fix. That’s why I love this Cheesy Meatball Skillet recipe. It starts with store-bought meatballs (Shh! Don’t tell grandma!) – and we cook ’em up in a rich red sauce.
We brown the meatballs in a nonstick skillet with just a spritz of cooking spray. Then we sauté onions in the same pan. The aromatics absorb all the flavorful rendered drippings. Canned tomatoes are super convenient. The easy secret to make them really shine? A splash of dry red wine and a sprinkle of dried herbs! For a non-alcoholic version simply sub in beef broth. Once cooked, we top the tender orbs with melty fontina! Cook along with our video and watch how easy it is. Then send a comment.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (16 oz.) pkg. refrigerated Italian-style meatballs (not cooked)
- 2 Tbs. olive oil
- 1 small onion, chopped
- 1 (28 oz.) can crushed tomatoes
- 1/4 cup red wine
- 1/2 tsp. dried basil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 8 oz. bucatini pasta
- 3 oz. fontina, cut into 12 slices
Instructions
PrintCoat large nonstick skillet with cooking spray; heat over medium-high heat. Add meatballs; cook, turning occasionally, until browned all over, 5–7 min.; transfer to plate. Cover to keep warm.
In same skillet, heat oil over medium-low. Add onion; cook, stirring often, until softened, 7–8 min. Add tomatoes, wine, basil, salt, pepper and meatballs. Over medium heat, bring to a boil; reduce heat to low. Cover; cook, stirring occasionally, until flavors blend and meatballs are cooked through, about 1 hr.
In large pot of salted boiling water, cook pasta according to package directions for al dente; drain. Heat broiler. Transfer meatballs and 1 cup sauce to oven-proof skillet or 2-qt. baking dish. Top each meatball with slice of cheese. Broil until cheese is melted, about 2 min. Toss pasta with remaining sauce. Serve with meatballs.
Nutrition
- Calories: 640 kcal
- Fat: 23 gram
- Saturated Fat: 8 gram
- Protein: 35 gram
- Carbohydrate: 69 gram
- Fiber: 8 gram
- Cholesterol: 105 mg
- Sugar: 15 gram
- Sodium: 1,180 mg
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