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Meatball Parmesan Skillet

Deborah, Taste and Tell
  • 50 minutes
  • Serves 6

INGREDIENTS

1 14.5 ounce can

fire-roasted diced tomatoes

1 15 ounce can

tomato sauce

1 tbsp

Italian seasoning

1 tbsp

sugar

1 tsp

garlic powder

1 tsp

onion powder

1 tsp

kosher salt

1 tsp

crushed red pepper flakes, to taste

1/2 tsp

freshly ground black pepper

1 lb

lean ground beef

1/2 cup

Italian seasoned breadcrumbs

1/4 cup

freshly grated Parmesan cheese

1/2

small onion, diced

2 tbsp

milk

1 tbsp

chopped fresh rosemary

1 tbsp

chopped fresh Italian parsley

1 tbsp

chopped fresh basil

1 1/2 tsp

kosher salt

1/2 tsp

freshly cracked black pepper

2 cloves

garlic, minced

1

large egg, lightly beaten

2 tbsp

extra virgin olive oil

uncooked meatballs

marinara

2 cups

freshly grated Mozzarella cheese

1 cup

freshly grated Parmesan cheese

2 tbsp

chopped fresh basil

2 tbsp

chopped fresh Italian parsley