Cast iron skillet meatballs are so easy to assemble and cook entirely on the stove top. Tender, flavorful and perfectly seasoned for serving with pasta, polenta or meatball subs!
Number of servings.Servings 6about 4 meatballs per serving
Calories per serving.Calories 299kcal
Ingredients
½cuppanko breadcrumbs
2tablespoonmilk
2teaspooncoconut aminos, or low sodium soy sauce
1teaspoonworcestershire sauce
1largeegg, lightly beaten
¼cuponion, finely minced
2clovesgarlic, pressed or finely minced
1tablespoondried Italian seasoning blend
¼teaspooncrushed red pepper flakes, or more, to taste
¼cupparmesan, freshly grated
fresh cracked pepper, to taste
1poundground meat, I like equal parts 80% fat ground beef and 93% lean ground turkey
1tablespoonolive oil, or avocado oil
24ouncejar of your favorite tomato sauce
fresh basil or parsley, finely chopped, for garnish
Instructions
In a large bowl, mix together panko, milk, coconut aminos and Worcestershire sauce. Allow it to sit for a few minutes until the breadcrumbs have absorbed the liquid.
Add everything else but the ground meat and mix to evenly distribute.
Finally, add the meat and mix until just combined, being careful to not overwork the mix.
Measure out meatballs using a scant 2 tbsp scoop. Gently roll them with wet hands into spheres.
Heat oil in a large cast iron skillet over medium high heat. Working in batches, add half of the meatballs to the pan. Allow them to get a good sear on one side, then roll them round to sear a couple other sides. This should take no more than about 3 minutes. Remove to a plate and repeat with the remaining meatballs.
Move the pan off the burner and reduce the heat to medium. Carefully add your favorite sauce directly to the pan (it may splatter). Return all the meatballs the pan, cover and return to the burner. Cook for 15 minutes, moving the meatballs around half way through in case there are hotspots in the pan.
Garnish with fresh parsley or basil and enjoy!
Notes
Transfer leftover meatballs and sauce to an airtight container and store in the refrigerator for 2 to 3 days or freeze meatballs and sauce in a freezer-safe container for up to 2 months.
To reheat leftovers, place the meatballs and sauce (thawed, if frozen) in a pan and warm over low heat until the meatballs are warmed through.
These are make-ahead friendly, so whip up a double batch and freeze for a busy weeknight.