Cheesy Skillet Meatballs with Garlic Toast
Description
These cheesy meatballs make a crowd pleasing appetizer or dinner for a family. It's comfort food at its finest.
Ingredients
1 lb. ground beef
1 large egg
1/2 c. breadcrumbs
1 small red onion, finely minced (about 1/2 c.)
1 t. onion salt
1/2 t. dried oregano
1/2 t. dried thyme
1/2 t. freshly ground black pepper
1 heaping T. ketchup
1 heaping T. A-1 sauce
16 oz. tomato sauce
2 c. shredded mozzarella cheese
Garlic Toasts:
1 baguette
olive oil, for brushing
several garlic cloves, sliced lengthwise, unpeeled
Directions
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Preheat oven to 350 degrees.
Crack the egg into a large mixing bowl; beat well. Add the beef, breaking it apart while adding it to the bowl. Add in the rest of the ingredients EXCEPT FOR the tomato sauce and the mozzarella cheese. Mix to combine everything well, not over-mixing or compacting the meat, so that the meatballs are fluffy and light. Roll meat into approximately 22 balls. Place meatballs on a baking sheet; bake for 15 minutes.
Immediately after putting the meatballs in the oven, pour the sauce into a 10 inch cast iron or oven-proof skillet; place in the oven along with the meatballs for the last 10 minutes of cooking, to heat up the sauce.
Remove both pans from the oven. Transfer meatballs to the skillet, nestling them in the sauce. Return the meatballs in the skillet to the oven; bake for another 10 minutes. If your meatballs are smaller or larger, the cooking time may vary.
Remove the skillet; top with the cheese; return to the oven to melt the cheese. If desired, put it under the broiler to brown, but watch carefully.
Serve immediately with garlic toasts.
Garlic toasts:
Thinly slice a baguette; brush one side with olive oil. Set the toasts oil side down on a very hot grill pan for a few minutes until toasted. Rub the cut side of garlic along the toasted surface of the hot bread.
22 meatballs serves 4-6