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Meatball Veggie Skillet
Category
Dinner
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
- 2 teaspoons kosher salt, divided
- 1 pound ground beef
-
3 tablespoon olive oil
- 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
- 1/2 pound fresh mozzarella cheese, sliced
Instructions
Preheat the oven to 400 degrees F.
- 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.
8 comments
Making this tonight — what side would go well with this dish?
Ciao! How about Chopped Italian Kale Salad or Baked Caprese Crostini?
Thought the flavor of this was delicious! I would do extra marinara with it next time and add some fresh basil on top. We served it with roasted spaghetti squash and loved the combination.
This was fine, not great. I like the idea of meatballs with vegetables. The mozzarella didn’t really add anything but rubbery texture to the taste. If I make this again, I’ll omit the pecarino from the meatballs and add more pecarino on top.
What temperature should the oven be at for the bake?
Ciao Deldre! Sorry about that, we fixed the recipe above!
What temp should you bake the meatballs?
Ciao Jeannie! Sorry about that, we fixed the recipe above!