Meatball Skillet
Comfort In A Bowl
This Meatball Skillet is a comforting plate featuring pan-fried meatballs nestled alongside pillowy gnocchi and peppery arugula. It’s a perfect medley of savory herbs and hearty meaty bits.
I created this recipe for a wonderful family food manufacturer in the Chicagoland area called Chateau Foods. Unfortunately they’ve since went out of business so I know use gnocchi instead of their mini potato dumplings.
Each tender meatball, crisped to perfection, offers a burst of savory goodness perfectly complemented by the delicate texture of the gnocchi. The arugula adds a refreshing bite, while the savory herbs infuse every forkful with aromatic depth.
This dish promises a symphony of flavors and textures, making it a satisfying choice for any occasion.
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Pan Fry For Ultimate Flavor
Since there are not a lot of ingredients in this dish, you want to really optimize the inherent flavors of the components. In my original meatball recipe, I add the meatballs directly to the red sauce I make them in.
For this recipe I fry the meatballs in the skillet so that the flavors are infused into the simple broth that this dish makes.
Keep an eye on your meatballs the first time you fry them. You will know when they are ready to flip when they lift easily from the pan.
If they stick, they need to brown up on that side before you turn them.
Paying attention to the heat on the pan will make a difference with this recipe. All stove tops and pans are different so take note when making this recipe for the first time.
After the initial go you’ll have a better sense of the ideal time and temp for this cooking method for the next time you make this.
Potato Dumplings Or Gnocchi
If you can’t find mini potato dumplings anymore you can easily swap gnocchi for this recipe. The dumplings and many brands of gnocchi are found in the frozen section.
I also use this pan fried variation.
Whether served with a side salad or on their own, these meatballs will be a hit at any meal.
Meatball Skillet Recipe
This Meatball Skillet is packed with delicious flavorful bits. It's a perfect dish for a busy day. Everyone loves these meatballs and the simplicity of the sauce.
Ingredients
- 1 lb of Ground Pork
- 1 C of Powdered Parmesan Cheese
- 1 T of Dried Italian Spices
- 1 Egg
- 1 t of Black Pepper
- 2 C of Arugula and/or Spinach Mix
- Olive Oil for cooking
- 1 cup of Chicken or Beef Broth
- 1 sixteen ounce package of frozen Gnocchi or Potato Dumplings *see post for options
Instructions
- In a large bowl combine the pork, cheese, egg, pepper, and Italian spices.
- Combine the meat mixture really well and form the balls into two-inch meatballs.
- Set a pot of water to boil.
- Add some olive oil to a skillet and add your meatballs and brown on all sides.
- When the balls are browned, cover the skillet with a lid, set heat to low and let cook for 15 minutes.
- Remove the meatballs from the pan after the 15 minutes.
- Boil the gnocchi or potato dumplings according to the package.
- When the dumplings or gnocchi float to the top, heat your skillet and add the cup of broth. Bring this to a simmer and scrape up the meat bits and pork juices up with a rubber spatula to add flavor to the broth. With a slotted spoon remove the dumplings or gnocchi from the water it was cooked in, add the dumplings by the spoonful to the skillet. Reserve some of the water.
- Sauté the gnocchi or the dumplings in the skillet. Let the dumplings get crispy and turn over slowly so all sides are crispy.
- Add the meatballs back to the skillet, the 2 C of the arugula and spinach and about 1/4 C of the dumpling water. Bring to a simmer and let cook for about 10 minutes. Toss slowly together until it is mixed.
- Serve and eat! You may want to add some Parmesan cheese and black pepper to the top.
Want another delicious dish? Try my Tangy Sausage Bites!