Cast Iron Italian Meatballs

I love these meatballs because they are SO EASY! A recipe product of a rare Southeast Texas ice storm and being stuck in the house. 

We used our pre-seasoned, all beef Italian Sausage and a good quality jarred marinara. The fresh herbs really elevate and bring life to this super simplistic dish, so if you’re menu planning.. pick them up! If you’re throwing it together last minute, no worries… the seasoning in the sausage will carry the dish!  

 Serves 4, makes 10 Large Meatballs 

The Supply List 

 Meatballs 

•  1lb Wild Earth Italian Sausage 
•  1/3 C Panko breadcrumbs 
•  2T Grated onion 
•  1 egg 
•  1/4C Chopped Flat Leaf Parsley 
•  1/4C Chopped Sweet Basil 
•  2-3 Cloves garlic, smashed and chopped  
• 1/4C Grated Parmesan – fresh is best but pre-shredded will work in a pinch 
•  Pinch Kosher salt, 
• ½ Tsp black pepper, 
• pinch red pepper flakes 

•  32oz Jar of marinara – I like Michael’s of Brooklyn
•  3 “quarter sized” servings of fettucine noodles or spaghetti Large pinch kosher salt, 
• 1 T Olive Oil 
•  ½ T Butter (optional)

THE STEPS

• In a medium mixing bowl, add all the meatball ingredients. Mix with your hands until just incorporated. You don’t want to overwork the beef in this step, it will result in a dense final meatball.  
• Lightly form up the balls, there will be approximately 3 Tablespoons in each. To form a ball, simply grab some mixture and lightly change it between your hands to form a cohesive ball. This light handling will form a ball without over compressing the mix. Searing the meatballs in oil will cement their shape   
• Add 2T or so olive oil to a medium cast iron skillet and turn to med-high heat. Allow to preheat until the oil begins to pop but isn’t smoking.  
• Using tongs, add the meatballs to the hot oil. Sear for 1-2 min or until well browned and flip. Brown the meatballs on all sides (or at least the majority of the surface area)   
• Turn the heat to low, add the entire jar of sauce, pinch of red pepper flakes, 1/4C water/broth. 
• Cover and allow to simmer 15- 20 minutes stirring and turning occasionally.  

THE PASTA

• Bring a large pot of water to boil with a hefty pinch of salt and tablespoon of olive oil. When rolling, add the pasta.  
• Allow to cook for 5-6 minutes until al dente or desired consistency.  
•  Drain all but 1/4 C boil liquid, add in butter and stir.     

THE SERVE

• Plate your pasta, sauce, and 2-3 meatballs.  
• Crack a bit of fresh pepper, top with fresh chopped parsley, and grate some fresh parmesan on top.  
• Serve with some crunchy garlic bread to scoop up the sauce because you won't want a single bite to go to waste with this one!