Cheesy Skillet Meatballs with Garlic Toast ~ this easy hot appetizer or light dinner with tender meatballs baked up in an ooey gooey cheese sauce comes with crisp slices of garlic bread for scooping ~ yum!
Everyone has their own definition of comfort food, it’s such a personal thing. For me it’s food that helps erase the stresses of the day, temporarily stops all conversation, and envelopes me in a cozy embrace.
It’s often cheesy, usually warm, and always satisfying. True comfort food shouldn’t stir up guilt or regret. It’s food that inspires what my husband calls my ‘dinner dance’, an embarrassing little jig I do when an especially tempting meal is coming together :) These cheesy skillet meatballs with garlic toast pretty much tick all the boxes for me.
Meatballs of all kinds are on my top ten list of favorite foods. I’m super happy with these because they came out so soft and pillowy — just perfect for scooping up with a crisp piece of garlic toast.
I don’t usually follow a recipe with meatballs, I improvise off a basic formula of 1/2 cup bread crumbs and 1 egg to every pound of ground meat. Finely chopped onions are almost always included. I vary the flavorings widely, including some herbs and spices and some kind of sauce. Sometimes I’ll use ketchup, steak sauce or barbecue sauce. Depending on the flavor profile I might use soy sauce, jam, or even milk. These meatballs came out especially soft, which works well for scooping and eating dip-style.
TIP: If you want that classic ‘cheese pull’ (see photo above) be sure to use mozzarella cheese, and don’t skimp!
If you like you can make the meatballs ahead of time. You can freeze them, too, so you can whip this up on a moment’s notice. Put the raw meatballs on a tray in a single layer in the freezer and freeze until frozen solid. Then put them in a sturdy zip lock freezer bag and label them with a date. Use within the year.
A cast iron skillet is perfect for this rustic cheesy meatball dish ~ every kitchen should have one, they’re inexpensive and wear like…iron!
*The View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi in the kitchen!
Ingredients
- 1 lb ground beef
- 1 large egg
- 1/2 cup breadcrumbs
- a small red onion, finely minced (about 1/2 cup)
- 1 tsp onion salt
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp fresh cracked black pepper
- 1 heaping Tbsp ketchup (I used my favorite Jalapeno Ketchup)
- 1 heaping Tbsp A1 sauce
- 16 oz jar of your favorite marinara, or spaghetti sauce
- 2 cups shredded mozzarella cheese (a little more if you like things really cheesy)
- 1 baguette
- olive oil for brushing
- several garlic cloves, sliced lengthwise (don't peel)
Instructions
- Set the oven to 350F
- Crack the egg into a large mixing bowl and beat well with a fork. Add the meat, breaking it apart as you add it to the bowl Add in the rest of the ingredients EXCEPT the tomato sauce and the mozzarella cheese. Mix to combine everything well, using your fingertips. Don't compact the meat, and don't over mix it, you want these meatballs to be fluffy and light.
- Scoop out the meat into approximately 22 balls and roll the balls round with your hands. I used my 1 1/2 inch cookie scoop.
- Set the meatballs on a baking sheet and cook for 15 minutes.
- After you put the meatballs in the oven, pour the sauce into a 10 inch cast iron skillet and place in the oven along with the meatballs for the last 10 minutes of cooking, to heat up the sauce.
- Remove both pans from the oven and transfer the meatballs to the skillet, nestling them into the sauce. Return the skillet to the oven and cook for another 10 minutes, If you made your meatballs smaller or larger, the cooking time may vary.
- Remove the skillet again and top with the cheese. Return to the oven to melt the cheese. Set under the broiler if you want it to brown, but watch carefully.
- Serve immediately with garlic toasts.
- To make the toasts, thinly slice a baguette and brush one side with olive oil. Set the toasts oil side down on a very hot grill pan for a few minutes until toasted. Rub the cut side of garlic along the toasted surface of the hot bread.
Make it your own~
- Make these skillet meatballs even easier by using little balls of sausage instead of the meatballs, just buy the bulk package of country sausage, and roll small balls, then cook as above. These will cook quickly, so watch them.
- You can mix in different kinds of cheese along with the mozzarella, such as sharp cheddar, Gruyere, or pepper jack!
- Arrange this in small size skillets before baking for individual servings.
Don’t forget to pin these Cheesy Skillet Meatballs with Garlic Toast!
more meatball inspiration~
Moroccan Lemon and Cardamom Meatballs
Spaghetti with Giant Meatballs
36 Comments
Ashley
February 10, 2019 at 8:07 amIs the sauce plain tomato sauce or spaghetti sauce?
Sue
February 10, 2019 at 9:01 amThat’s jarred marinara or spaghetti sauce Ashley, I just clarified that in the recipe.
Ben Myhre
August 2, 2017 at 3:36 pmOMG those cheesy meatballs are making my mouth WATER!
James
October 27, 2016 at 4:16 pmI made these tonight and they are delicious. Thank you for your delicious recipe ideas
Sue
October 27, 2016 at 5:24 pmYou’re SO welcome James!
Judy Noorda
October 6, 2016 at 11:37 ami noticed Amanda was using pre made meatballs, Have you ever tried that? If so, would you change the recipe in any way?
Nicole
July 8, 2016 at 3:03 pmHow far in advance can I make this? I’m thinking of baking the meatballs and then finishing the next day with the baking in sauce step……looks amazing!! I can’t wait to make it for guests!
Sue
July 8, 2016 at 3:16 pmYou can make the meatballs in advance, for sure. I’d say up to a couple of days ahead, as long as you keep them well wrapped in the refrigerator so they don’t dry out.
nicole
July 9, 2016 at 6:04 amThanks so much for the reply! Can’t wait to make them!!
amanda
December 12, 2015 at 3:33 pmI’m trying this tonight. unfortunately i couldn’t muster myself to make the meatballs. i bought the publix pre-made ones. and I’m gonna add in some ricotta cheese but I’m SO looking forward to the end result! they are in the oven now
Karenina
March 8, 2020 at 11:13 amHi Amanda, how much ricotta cheese did you use? Thanks so much!
Armymum
October 26, 2015 at 8:40 amOMG!!!!! this….
This will be made this weekend….
This just might be as close as I ever get my husband to eating fondue
Sue
October 26, 2015 at 9:38 amI think he’ll be happy, Armymum!
Thomas
October 20, 2015 at 5:15 pm1st. for the people that are getting pounded by the ads. I use the Opera browser with the GHOSTERY addon. It stops most of that foolishness and just lets the YUM through…
2nd. Made this tonite and it is as Awesome as it appears. Made mine with 1 1/2lbs. and baked for 20 the 1st time and 15 the 2nd time. Turned out Great. Thanks for posting this addition the regular rotation..
Sue
October 20, 2015 at 5:33 pmThanks Thomas, I sure wish I had some right now :)
Veronica @ Big Blue House
October 15, 2015 at 8:58 pmOh my goodness, these look DELICIOUS!!! Meatballs drowning in cheese – count me in!
Tara
October 10, 2015 at 2:15 pmWow, that looks amazing, my tummy is grumbling looking at your scrumptious pictures!!
Katie
September 23, 2015 at 6:37 amHi, I love you blog so much but maaaaan the ads are getting really annoying! It doesn’t actually work on my iPad now, let alone my phone… I just hope that a book is on the cards! You’d deserve it!
Toni | BoulderLocavore
September 11, 2015 at 4:14 pmThese are calling my name! So delicious and cheesy!
Nicole ~ Cooking for Keeps
September 11, 2015 at 9:05 amUmmm whoa. Literally stopped in my tracks when I saw this!! Hello football season!
Sue
September 11, 2015 at 9:12 amThanks Nicole, I can vouch for it — bring on the games!
Sippitysup
September 10, 2015 at 9:24 amThis is my definition too! GREG
PS I never regret food so maybe it’s all comfort food to me.
Dianne
September 9, 2015 at 4:30 pmi think I would really enjoy your website but the banner ads are so annoying that I’m going to vote with my feet–really my keyboard and find a less annoying site
Sue
September 9, 2015 at 5:47 pmI’m so sorry Dianne, I hear the frustration in your voice. It is like walking a tightrope trying to maintain enough ads to keep my blog afloat, without offending readers.
Amy (Savory Moments)
September 9, 2015 at 11:37 amThis looks amazing – comfort food at its finest!
Chris Scheuer
September 9, 2015 at 9:37 amI’m doing a little happy dance just looking at these Sue. I think they would cure just about anything that ails…
Sue
September 9, 2015 at 10:30 am:)
Jennifer @ Seasons and Suppers
September 9, 2015 at 3:39 amThis is perfect comfort food and I’m seriously drooling at the moment, with that cheese and bread shot!
Tricia @ Saving room for dessert
September 8, 2015 at 5:53 pmCheesy meaty deliciousness! Love everything about this. Who needs pasta when you can have this skillet of crazy good meatballs?
Laura (Tutti Dolci)
September 8, 2015 at 3:22 pmWhat a great appetizer idea for a crowd, love the side of garlic toast!
Teresa
September 8, 2015 at 12:23 pmLooks fantastic and comforting! Do you have a good jar tomato sauce recommendation?
Sue
September 8, 2015 at 2:29 pmI really like to play around with different brands, Teresa, I think a lot of them have great flavor, and I usually pick out a flavor that sounds good to me. Lately I’ve taken to buying the smaller artisianal brands, and this time I went with Cucina & Amore (http://www.cucinaandamore.com/pasta_sauce.html)
Abbe @ This is How I Cook
September 8, 2015 at 10:50 amWhat a crowd pleaser! My kids would have loved this, but then again I would, too! Fall is certainly in the air with this great skillet dish!
Sue
September 8, 2015 at 2:38 pmThanks Abbe, I think this dish can be ‘family’ or ‘romantic’ depending on your needs ;)
Monique
September 8, 2015 at 9:03 amOh my fam would love.!
Sue
September 8, 2015 at 9:13 amMine did, Monique! Have a great week :)