Easy Skillet Italian Meatballs

• Meat

  • 1/2 lb Ground beef, lean

• Produce

  • 1 3/4 tsp Basil
  • 1 tsp Garlic
  • 1 3/4 tsp Marjoram
  • 1 tbsp Onion
  • 1 28oz can Tomatoes

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 3 pinches Black pepper
  • 3 pinches Granulated sugar
  • 3 dashes Salt
  • 1 pinch Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil to coat, extra virgin

• Bread & Baked Goods

  • 1 1/2 tbsp Breadcrumbs
  • 1 Italian bread, fresh

• Dairy

  • 3/4 cup Mozzarella cheese, part skim

Found on wrytoasteats.com

Ingredients

• SAUCE:
• 28oz can peeled or crushed tomatoes
• 1 1/4 tsps basil
• 1 1/4 tsps oregano
• 1 tsp crushed or minced garlic
• several dashes salt
• a few pinches black pepper
• a few pinches granulated sugar
• MEATBALLS:
• 1/2 lb extra lean ground beef (I used 96%/4%)
• 1 large egg yolk
• 1 1/2 tbsps breadcrumbs
• 1 tbsp minced onion
• 1/2 tsp basil
• 1/2 tsp oregano
• a pinch of salt & pepper
• 1 – 2 tbsps extra virgin olive oil to coat
• 3/4 cup part skim shredded mozzarella cheese
• fresh Italian bread for dipping

Directions

• Begin by preparing the sauce. In a large saucepan combine all sauce ingredients over a medium-low flame, adjusting the seasonings as needed and mashing the tomatoes with a potato masher if using peeled tomatoes. Cover and simmer, occasionally stirring and mashing as appropriate. Pre-heat oven to 400F. In a large mixing bowl combine the extra lean ground beef, egg yolk, breadcrumbs, onion, basil, oregano, and salt & pepper. Using damp hands, roll the meat into six golf ball-sized rounds, then transfer to a cast-iron skillet or greased, oven-proof skillet.* Use a pastry brush to coat each round in EVOO, then bake for 15 minutes until crisped on the outside but not fully cooked. When ready, remove meatballs from oven and smother with sauce. Cover the skillet with aluminum foil and bake for 15 minutes more, then lastly remove foil and top skillet with mozzarella cheese. Bake an additional 5 – 10 minutes until the cheese is bubbling and melted — to test, the meatballs are cooked when they reach an internal temp of 140 – 145F — then immediately plate and serve. Pair with fresh Italian bread for dipping.