Cheesy Meatball Skillet

Cheesy Meatball Skillet

You can’t help but to dig into this incredibly cheesy and satisfying meatball skillet! Have it as a starter, a game day snack or make it an easy weeknight meal. It’s comes together quickly in one pan and is served up with toasty garlic bread but can also be enjoyed as is or even served over your favorite pasta.

Serves 4 (makes about 12 meatballs)

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Ingredients

1 lb (454g) Vegan Ground alternative
1/2 cup (50g) Onion finely diced
1/2 cup (50g) Bread Crumbs
1/3 cup (30g) Grated Vegan Parmesan
3 Tbsp (45ml) Plant Milk
1 tsp (5g) Garlic Powder
1 tsp (5g) Onion Powder
1 Tbsp (15g) fresh Parsley chopped
1 Tbsp (15g) fresh Basil chopped
Salt & Pepper to taste
1 Tbsp Oil for cooking
7 oz (200g) Vegan Mozzarella Shreds
24 oz (680g) Marinara Sauce
Garnish with chopped Basil & Parsley
Serve with toasty Garlic Bread

Directions

1. Make the meatballs by adding the vegan ground, onion, bread crumbs, grated parmesan, spices and plant milk to a large bowl. Mix everything together and form balls that are about 2” round or weigh 2 oz.

2. Heat an oven safe skillet on medium heat and sauté the meatballs, making sure to lightly brown them on all sides. Wipe out any excess oil.

3. Pour the marinara sauce over the meatballs and cover the pan. Place in the oven at 350 for 20 minutes (you can also do this part on the stove).

4. For extra melty cheese, pre melt the mozzarella cheese shreds in a dry non stick pan. Remove the lid from the meatballs and pour over the melted cheese. Place the pan uncovered into the oven and broil at 425 for 5-10 minutes or until the cheese is bubbling and lightly browned.

5.Garnish with fresh basil and parsley and serve hot with toasty garlic bread or over pasta.