Cheesy Skillet Meatballs with Garlic Toast
Cheesy meatballs smothered in Francesco Rinaldi pasta sauce and covered with melted cheese. This easy appetizer is perfect for any occasion!

*Photos and Recipe courtesy of The View From Great Island
Servings
4-6people
Cook Time
30minutes
Servings
4-6people
Cook Time
30minutes
Ingredients
Garlic Toasts
Instructions
  1. Set the oven to 350F
  2. Crack the egg into a large mixing bowl and beat well with a fork. Add the meat, breaking it apart as you add it to the bowl. Add in the rest of the ingredients EXCEPT the Francesco Rinaldi Pasta Sauce and the mozzarella cheese. Mix to combine everything well, using your fingertips. Don’t compact the meat, and don’t over mix it, you
  3. Scoop out the meat into approximately 22 balls and roll the balls round with your hands.
  4. Set the meatballs on a baking sheet and cook for 15 minutes.
  5. After you put the meatballs in the oven, pour the pasta sauce into a 10 inch cast iron skillet and place in the oven along with the meatballs for the last 10 minutes of cooking, to heat up the sauce.
  6. Remove both pans from the oven and transfer the meatballs to the skillet, nestling them into the sauce. Return the skillet to the oven and cook for approximately 10 minutes.
  7. Remove the skillet again and top with the cheese. Return to the oven to melt the cheese. Set under the broiler if you want it to brown.
Garlic Toast
  1. Thinly slice a baguette and brush one side with olive oil. Set the toasts oil side down on a very hot grill pan for a few minutes until toasted. Rub the cut side of garlic along the toasted surface of the hot bread.
  2. Serve immediately with meatballs.