Zuppa Toscana is my favorite Olive Garden soup. It’s perfection with a little creamy, a little spicy, and even a little healthy with the addition of kale.
It’s a pasta roundup! Mac & Cheese, Pasta with Meat Sauce, Chili Cheese Mac, Instant Pot Easy Lasagna, and Penne with Marinara Sauce. Get all 5 recipes here.
Chili Cheeseburger Soup is perfect for those days when you’re craving something comforting and cheesy. It’s easy to make and perfect for cozy weeknight dinners. The ground beef, diced tomatoes, and Velveeta cheese combine to create an amazing soup that tastes just like a cheeseburger! Make it in less than 30 minutes on the stove top, or 5-7 hours in the slow cooker.
It’s no secret that I’ve fallen in love with my Instant Pot. In the past year, I’ve made countless Instant Pot meals and converted several of my recipes for use …
Everyone loves lasagna, right? Making it is really time consuming. Because of that, we usually reserve lasagna for special occasions. Well, end that by saying saying hello to my Instant Pot Easy Lasagna! Easy Lasagna? How can making lasagna be easy? Well, let me assure you that this dish IS easy. Plus it’s just as tasty and cheesy as any traditional lasagna casserole. Everyone will love this easy version just as much as the traditional one.
Some of my favorite meals are made in one pot. I mean, who doesn’t love having less dishes to deal with at the end of the day? And, when that one pot meal includes the three M’s: marinara, meatballs, and mozzarella then you have a real winner on you hands! Plus, the meatballs are low carb. I’m calling this recipe One Pot Marinara Meatballs dinner.
These rich, robust meals and soups are my go-to dinners during the fall and winter. There’s something comforting about having a tasty, hot meal at the end of a cold day.
In my house, we have marinara-based meals at least four times a month. I just love a rich tomato dish, whether it’s fire-roasted tomato soup, spaghetti, or baked rigatoni.
This one pot meal has the best of everything: beefy meatballs in a rich marinara sauce.
A serving of this meatball dinner has only 10 net carbs. You can substitute the bread crumbs for a low carb or keto substitute.
I’ve used pork panko successfully to make these meatballs more low carb or keto friendly.
How to Make Marinara Meatballs
Assembling the Meatballs
Add the ground meats, breadcrumbs, parmesan cheese, parsley, garlic, egg, salt, and pepper to a large bowl.
Slowly add the milk, over the breadcrumbs. Mix well with a potato masher or your hands.
Using a melon baller or large spoon, measure out the mixture and roll into balls.
They should be about the size of a golf ball. If not, adjust the amount you’re scooping out.
Browning the Meatballs
Heat oil in a large, deep skillet or cast iron pot, and brown the meatballs in batches.
Add marinara sauce and heat until sauce has heated, then place the mozzarella cheese between the meatballs.
Once the cheese is partially melted, add the skillet/pot to the oven to broil for about 5 minutes, or until lightly bubbling on top.
Broiling is optional
If you want a nicely browned top, broil these in the oven for a few minutes.
Before serving, sprinkle ribboned basil on top, and you have your delicious, easy one pot meatball dinner!
Serve with a green salad and some garlic bread to round out your easy meatball dinner.
Frequently asked Questions
Can I make Marinara Meatballs ahead?
Yes, follow the directions through step 4. Then, either freeze or refrigerate the casserole. To prepare, follow steps 5 and bake for 20-25 minutes as 350º or until the meatballs register an internal temperature of 165º.
Can I double the recipe?
You can! I often double the meatball mixture and freeze half. Flash freeze them on a tray or paper plate, then place them in a freezer bag for up to 3 months.
Then you have a once and eat twice dinner. That’s a real win-win for you busy moms and dads.
I don’t have Romano cheese. What can I do?
No problem. Use parmesan cheese as a substitute.
Does the mozzarella cheese have to be fresh?
No, regular mozzarella (the kind you use on pizza) is fine. If it’s grated, sprinkle it over the top. If it’s solid, then just cut it into 1″ cubes and follow the directions for fresh mozzarella.
Delicious doesn't even begin to describe this meatballs dish. With beefy meatballs, a robust, rich marinara sauce, and cheesy mozzarella it's a real winner of a dinner.
Course Dinner, Main Course
Cuisine Italian
Keyword Casserole, Dinner, Easy Dinner, Main Course, Make Ahead, One Pot Meal, Weeknight Dinner
Prep Time 5minutes
Cook Time 35minutes
Total Time 40minutes
Servings 6servings
Calories 544kcal
Ingredients
1/2poundground pork(can sub ground beef, turkey, chicken)
1/2poundground beef
1cupfine, dry bread crumbs
1/4cupchopped fresh Italian parsley(optional)
2clovesgarlic, peeled and chopped fine
1/3cupgrated romano cheese (can sub parmesan)
1/4cupmilk(any type of milk or water)
1large egg, beaten
1teaspoonsalt
1/4teaspoonfreshly ground black pepper
1/4cupPesto sauce
1jar (28 oz.)marinara sauce
1 lb fresh, sliced mozzarella
Instructions
In a large bowl, add ground meat, dry bread crumbs, cheese, parsley, garlic, egg, salt and pepper. Slowly add milk (or water). Combine the ingredients with your hands until everything is mixed through.
Use a melon baller or large spoon to scoop out the mixture, and use your hands to roll it into golf-sized meatballs. If needed, place them on a tray and put them in the fridge (and proceed to heating the oil below).
In a large skillet, add the olive oil, and heat over medium high heat. Add the meatballs to the skillet, making sure not to overcrowd the pan. This step might take 2 rounds. Cook the meatball on each side for a total of about 6 minutes. Remove the meatballs and repeat the process, if needed.
Drain the excess olive oil from the pan and place back over the flame. Add the marinara sauce and pesto sauce, and then return the meatballs to the sauce. Continue to cook the meatballs for about 15 minutes until they are completely cooked, no pink in the center, and the marinara sauce is warmed.
Turn down heat to simmer/low, add the mozzarella cheese between the meatballs and allow to melt partially (3-5 minutes).
Optional: Allow broiler to preheat (to 400 degrees). Place pan under the broiler for 5 minutes, or until lightly bubbling on top.
