Meatballs Lasagna Skillet
Recipe GLPRbf8ce74fecfd77
A rustic Italian-inspired skillet dish combining tender herb-infused meatballs with sautéed vegetables, tangy marinara sauce, and melted cheese. Ground beef meatballs are browned to perfection, then layered with fresh bell pepper and zucchini, topped with dollops of creamy ricotta and a blanket of mozzarella and Parmesan. Finished under the broiler until bubbly and golden, this comforting one-pan meal is garnished with fresh basil for a touch of Mediterranean flavor. Perfect for a satisfying appetizer or light main course.
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Ingredients
1 large egg
2 slices white bread, crust removed
1/4 cup milk
3/4 cup ricotta cheese
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1/5 lb ground beef
Salt and black pepper to taste
2 tablespoons olive oil, divided
1 red bell pepper, finely chopped
1 zucchini, finely chopped
2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
Fresh basil leaves for garnish
Directions
Pour the milk into a small bowl, add the bread slices, and use a fork to press and mash them together until fully combined into a paste. Let the mixture rest for 5 minutes until the bread has fully absorbed the milk.
In a large mixing bowl, combine the bread-milk panade, ricotta cheese, egg, minced garlic, grated Parmesan, salt, and pepper. Add the ground beef to the mixture and gently fold and stir with a spoon until just combined—do not overmix, as this can make the meatballs tough. Using slightly damp hands, form the mixture into meatballs approximately 1 to 1.5 inches in diameter.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, carefully add the meatballs in a single layer (work in batches if needed to avoid crowding). Reduce the heat to medium-low and cook the meatballs, turning them every 2 to 3 minutes, for approximately 10 minutes total until they are browned on all sides and cooked through (reaching an internal temperature of 160°F). Transfer the cooked meatballs to a plate. Reserve half for this dish and store the remaining half in an airtight container for later use.
In a clean, deep skillet over medium heat, add the remaining 1 tablespoon of olive oil. Add the chopped red bell pepper and zucchini, stirring occasionally, and cook for about 5 minutes until they begin to soften and release their flavors.
Return the reserved meatballs to the skillet and pour in the marinara sauce. Stir gently to combine. Drop spoonfuls of ricotta cheese throughout the skillet, distributing them evenly. Simmer over medium heat for 5 minutes until the sauce is heated through and flavors have melded.
Preheat your oven's broiler to high. Sprinkle the shredded mozzarella cheese evenly over the top of the skillet mixture. Place the skillet under the broiler for 2 to 3 minutes, watching carefully, until the cheese is melted and bubbly with lightly golden spots.
Remove the skillet from the broiler and carefully transfer it to a heat-safe surface. Top with fresh basil leaves and serve immediately while the cheese is still warm and creamy.
