These cheesy skillet meatballs in marinara sauce are made with beef and spicy Italian sausage, simmered in homemade marinara, and finished with loads of melted cheese in a single skillet. Serve them with toasted bread or over your favorite pasta for an easy, Italian-inspired dinner.
A Little Note From My Kitchen
My family has always loved meatball subs. Piled high, extra sauce, cheese melted all the way through-the whole thing. I've just never been able to get behind the bread-to-meatball ratio. It always felt like a lot of bread with a few bites of what I actually wanted.
So somewhere along the way, when the boys were little, this became our middle ground.
I'd make a big skillet of meatballs in marinara, melt the cheese right on top, and set out a tray of crisp crostini instead of sandwich rolls. They still got all the parts they loved-saucy meatballs, melty cheese, something to hold it-just in a way I actually wanted to eat too.
And honestly, it turned into one of those dinners that felt more fun than planned. Everyone hovering around the skillet, grabbing a piece of toasted bread and scooping up a meatball before I could even sit down.
I remember constantly telling them, "wait, it's too hot-you'll burn the roof of your mouth"… and then giving up and joining in.
It turned a regular dinner into something a little more memorable and relaxed-something the boys actually had fun with, not just something we sat down to eat.
~ Holly ❤️
Why You'll Love This Recipe
- One skillet, minimal cleanup
- Big batch of meatballs you can use more than one way
- Uses homemade marinara
- Works for a casual dinner or something a little more fun
- Easy to serve with bread or pasta
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
For the meatballs:
- Ground beef + spicy Italian sausage - the combination gives you flavor from the sausage and structure from the beef
- Panko breadcrumbs - keeps the meatballs light instead of dense
- Grated parmesan - adds salt and depth throughout
- Eggs - hold everything together
- Garlic - simple, but it makes a difference
- Milk - keeps the meatballs tender
- Fresh parsley - brighter flavor than dried seasoning, and works well with the marinara
- Salt and pepper - just enough to round everything out
- Olive oil - for browning and building that first layer of flavor
For the skillet:
- Homemade marinara sauce - this is where everything comes together (get the recipe here)
- Provolone + mozzarella - melts into that cheesy layer on top
- Extra fresh parsley - for finishing
For serving:
- Toasted baguette or crostini - perfect for scooping everything up
How to Make Skillet Meatballs
Start by mixing the meatball ingredients together in a large bowl. You're just bringing everything together here-don't overwork it or the meatballs will turn out dense.
Roll them into even-sized meatballs and set them aside. They don't have to be perfect, just close enough so they cook evenly.
Heat a little olive oil in a large skillet and start browning the meatballs in batches. This step is worth taking your time with-you're building flavor before they ever hit the sauce. Turn them as they cook so you get color on all sides.
Once they're browned, remove them from the skillet and pour in your marinara. Let it warm through, then add the meatballs back in, nestling them into the sauce.
Lower the heat and let everything simmer until the meatballs are cooked through and the sauce thickens slightly.
Top with plenty of shredded provolone and mozzarella, then transfer the skillet to the oven and bake for about 15 minutes, until the meatballs are cooked through and the cheese is bubbling.
Finish with a little fresh parsley and serve it straight from the skillet with toasted bread on the side.
Tips for Success
- Sausage: Spicy Italian sausage adds extra flavor, but mild or sweet works just as well-use what you prefer.
- Don't overmix: This keeps the meatballs tender instead of dense.
- Browning matters: It builds flavor before the meatballs finish in the sauce.
- Make-ahead: Meatballs can be browned ahead of time and stored in the fridge for up to 4 days or frozen for later.
- Don't overthink the cheese-use what you like. As long as it melts well, it'll work here.
Cooking for Two?
This recipe makes a full batch of meatballs, and that's intentional. If I'm taking the time to mix, roll, and brown them, I'd rather do it once and get more than one meal out of it.
But, if you are cooking for two, you can use about half the meatballs and save the rest for later in the week. Let them cool, then store them in the fridge for a few days or freeze them for longer.
The nice thing is they don't feel like leftovers. Once the meatballs are made, you can take them in a completely different direction later in the week.
- Toss them in a creamy sauce with mushrooms and a little Boursin for a quick stroganoff-style dinner
- Warm them in buffalo sauce and serve with celery and a drizzle of ranch or blue cheese dressing
- Slice them and add to a rice bowl with roasted vegetables and a simple sauce
- Or tuck them into wraps with something fresh and crunchy for a lighter option
Same meatballs, completely different meals.
What to Serve With Skillet Meatballs
This one can go a few different directions depending on how you're serving it-something fresh on the side and a little bread usually covers it.
- Caesar salad - classic and easy
- Roasted vegetables - zucchini, brussels sprouts, or green beans all work well
- Pasta or orzo - if you want to turn it into more of a full dinner
- Toasted baguette or crostini - for scooping up the sauce and melted cheese
- Italian Ricotta Cake with Chocolate Chips - for dessert
Frequently Asked Questions
Yes. You can mix and roll the meatballs ahead of time and keep them in the fridge until you're ready to cook, or fully cook them and reheat later in the sauce.
Yes. Let them cool completely, then freeze in a single layer or in a container. They reheat well in marinara or in the oven.
Mozzarella and provolone melt well and give you that classic Italian flavor, but you can use whatever you have on hand as long as it melts easily.
Of course! Sometimes you need things to be as simple as possible. Just be sure to use a good-quality sauce.
They should be cooked through in the center and no longer pink. If you want to be precise, they should reach an internal temperature of 165°F.
One Last Thing
This is one of those meals I still come back to, even now that it's just the two of us most nights. It's simple, it's flexible, and it brings a little bit of that same energy back into the kitchen.
Make the full batch. Use what you need. Save the rest for later in the week.
And don't be surprised if you find yourself standing at the counter, grabbing one more bite while it's still hot. But if you burn the roof of your mouth, don't say I didn't warn you. 😂
DID YOU MAKE THIS RECIPE?
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Cheesy Skillet Meatballs in Marinara Sauce
Equipment
- Oven-safe skillet or baking dish
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1 lb spicy Italian sausage (see note)
- 1 cup panko breadcrumbs
- ¾ cup grated parmesan cheese
- 2 eggs
- 4 cloves garlic minced
- ¼ cup milk
- ¼ cup fresh parsley, finely chopped
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 2-3 tablespoons olive oil for browning
For the Skillet:
- 2-3 cups homemade marinara sauce recipe in the post
- 2 cups shredded Mozzarella and Provolone cheese
For Serving:
- Toasted baguette slices or crusty bread
Instructions
- Make the meatball mixture - In a large bowl, combine the ground beef, spicy Italian sausage, panko, parmesan, eggs, garlic, milk, parsley, salt, and pepper. Mix gently just until combined-don't overwork it.
- Form the meatballs - Roll into 1 to 1½-inch meatballs and place on a tray or plate.
- Brown the meatballs - Heat olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides, about 6-8 minutes. They do not need to be fully cooked through.
- Simmer in marinara sauce - Pour the marinara sauce into the same skillet and return all the meatballs to the pan. Nestle them into the sauce and simmer over medium-low heat for 12-15 minutes, until cooked through.
- Add the cheese - sprinkle with shredded mozzarella and provolone.
- Broil until melted - Transfer the skillet to the oven and broil for 2-4 minutes, until the cheese is melted and lightly browned.
- Finish and serve - Sprinkle with fresh parsley and serve warm with toasted bread.
Notes
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