FoodWage
SMOTHERED MEATBALLS & MARINARA
Make juicy meatballs with Maebell’s recipe for smothered marinara meatballs. Lean ground pork is seasoned with fennel and marjoram then smothered and simmered in marinara sauce. These meatballs freeze well so you can make a batch ahead of time and reheat as a quick dinner option.
Directions
Preheat oven to 375 degrees F.
To make meatballs, combine all of the ingredients above except for the olive oil and basil. Roll into small balls and set aside.
Heat a large cast-iron skillet to medium-low heat, and add a teaspoon of olive oil, or spray with cooking spray.
Place the meatballs in the skillet (this may take 2 batches) and cook until browned on all sides, turning occasionally. This will take about 4 minutes per batch.
Remove the meatballs from the skillet and place on paper towels to drain the grease.
Add the marinara to the cast iron skillet, place the meatballs back in the skillet, and top with the shredded cheese.
Bake for 30 minutes at 375 degrees F. Top with basil.