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–+ servings

Stovetop Cast Iron Skillet Meatballs

Linda Feller
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!
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Prep time.15 minutes
Cook time.20 minutes
Total time.35 minutes
Course.Main Course
Cuisine.Italian
Number of servings.6 about 4 meatballs per serving
Calories per serving.299 kcal

Ingredients

  • ½ cup panko breadcrumbs
  • 2 tablespoon milk
  • 2 teaspoon coconut aminos, or low sodium soy sauce
  • 1 teaspoon worcestershire sauce
  • 1 large egg, lightly beaten
  • ¼ cup onion, finely minced
  • 2 cloves garlic, pressed or finely minced
  • 1 tablespoon dried Italian seasoning blend
  • ¼ teaspoon crushed red pepper flakes, or more, to taste
  • ¼ cup parmesan, freshly grated
  • fresh cracked pepper, to taste
  • 1 pound ground meat, I like equal parts 80% fat ground beef and 93% lean ground turkey
  • 1 tablespoon olive oil, or avocado oil
  • 24 ounce jar 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

  1. 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. 
  2. 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. 
  3. These are make-ahead friendly, so whip up a double batch and freeze for a busy weeknight.

Nutrition

Calories: 299kcal | Carbohydrates: 12g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 758mg | Potassium: 607mg | Fiber: 2g | Sugar: 5g | Vitamin A: 614IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 3mg
Keywords.beef, stove top, turkey
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