I’m convinced I’ve hit my September Challenge jackpot with this dish, you know what I mean. The first time I took a snack of this Skillet Meatballs and Marinara, I was able to mumble and then let out an exasperated “Oh heck yeah!” …”

The super-easy skillet meatballs are made of just four ingredients and are put together in just a couple of minutes. If you’re looking to get extravagant, you can include a bit of crushed Parmesan into the mixture or even some fresh spinach (thaw and squeeze out the moisture before). However, if you’re me, these are amazing just as they are, and I’m an avid fan of the simple, easy-to-make preparation.

USE ITALIAN SAUSAGE FOR FAST, EASY MEATBALLS

I prefer using Italian sausage for my meatballs since it already includes everything you need to season the meat, and you really do not need to add anything extra. All you need is a few breadcrumbs and eggs to keep the meatballs together, as well as some diced onions to add some flavor.

CAN YOU FREEZE THE MEATBALLS?

Yes! Meatballs are very good to freeze. You can freeze them cooked or right after cooking the meatballs in a skillet. I prefer freezing them after cooking, so you can throw the meatballs frozen in a saucepan to warm them anytime you’d like.

INGREDIENTS

MEATBALLS

1 lb. Italian sausage (mild, sweet, or hot) ($3.23)

1 cup of breadcrumbs ($0.48)

One large egg ($0.32)

1/2 yellow onion Finely diced ($0.19)

MARINARA

1 TBSP olive oil ($0.16)

1/2 yellow onion chopped ($0.18)

Two cloves of garlic ($0.16)

1 28oz. can of crushed tomatoes ($2.00)

1/2 teaspoon dried oregano ($0.05)

1/2 1 tsp fresh basil ($0.05)

1/2 tsp salt ($0.03)

Cracked black pepper that is fresh ($0.05)

One teaspoon brown sugar ($0.02)

1 Tbsp tomato paste ($0.06)

PASTA

12 oz. pasta (any shape) ($1.00)

INSTRUCTIONS

In order to make meatballs, make sure you squeeze Italian sausage from the casing and put it in an enormous bowl. Add the egg, breadcrumbs, and chopped onion. Mix the ingredients until well combined. Make the mixture into approximately 24 ping-pong ball-sized balls.

Large skillet on moderate flame. Add olive oil and tilt the pan to get it coated. Then add the meatballs and cook until they are golden on the exterior (a couple of minutes per side). Make two batches to allow the meatballs to move around. When the meatballs are cooked and cooked, transfer them from the pan to an unclean plate.

The second half of the diced onion to the skillet, as well as two cloves of minced garlic. Sauté in the oil and fat that was left over from the meatballs until they become soft and translucent. When the meatballs are soft, add the tomatoes that have been crushed, oregano, basil, salt, black pepper, and tomato paste. Mix till the paste of tomatoes is mixed with the tomatoes.

The meatballs should be added back to the skillet and then gently stir them to coat them with sauce. Put a lid over the skillet and allow the meatballs to cook in the sauce for about 15 minutes. The pasta is cooked while the meatballs cook.

Rinse the pasta and then serve each bowl with four meatballs and one portion of the sauce.