Meatball Veggie Skillet

Name: Meatball Veggie Skillet
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4

You must be signed in as a member to print this content

This hearty, high-protein skillet meal is the perfect balance of comforting and light. Packed with savory meatballs, melty cheese, and roasted vegetables, it's a satisfying dish that’s lower in carbs but big on flavor. Inspired by the stewed meatball dishes from Tuscany, this recipe features tender meatballs nestled in a flavorful mix of bell peppers, zucchini, and onions, all smothered in marinara and topped with fresh melty mozzarella. Perfect for a cozy weeknight dinner, this one-pan meal will leave you feeling full and satisfied without the heavier carbs.

Rated 5.0 stars by 1 users

Prep Time

15 minutes

Cook Time

40 minutes

Ingredients

⅓ cup panko breadcrumbs
3 tablespoons whole milk
1 large egg
1/2 cup whole milk ricotta cheese
1 cup freshly grated pecorino cheese, divided
2 teaspoons Giadzy Tuscan Grill seasoning

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
2 teaspoons kosher salt, divided
1 pound ground beef
3 tablespoon olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 red bell pepper, cut into 1/3 inch strips
1/2 onion, sliced
1 small zucchini, quartered and chopped
1 cup jarred marinara sauce

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1/2 pound fresh mozzarella cheese, sliced

Instructions

1/2 pound fresh mozzarella cheese, sliced
In a medium bowl combine the breadcrumbs, whole milk, egg, ricotta cheese, 1/2 cup pecorino, Tuscan Grill seasoning and 1 1/4 teaspoon salt. Using a rubber spatula, stir until combined. Add the meat and mix just until fully incorporated.
Heat a medium skillet over medium high heat. Add the olive oil, and heat another few seconds. Divide the meat mixture evenly into 6 and roll into balls. Sear the meatballs rotating often, until fully browned all around, about 8 minutes. Remove the meatballs to a plate and remove all but 1 tablespoon of oil from the pan. To the hot oil, add the bell pepper, onion, zucchini and remaining 3/4 teaspoon salt. Cook, stirring often, until the vegetables are soft and beginning to brown, about 6 minutes. Nestle the seared meatballs into the vegetables and pour the sauce over everything. Shake the pan to evenly distribute the sauce. Tear the mozzarella over the top and finish with the remaining 1/2 cup pecorino. Bake until the meatballs are cooked through and the cheese is melted and bubbly, about 20 minutes. Allow the mixture to rest for 5 minutes before serving.