Fresh Italian parsleybasil, and/or oregano for garnish
Instructions
Preheat oven to 400°F.
Prepare meatballs and marinara sauce.
Heat marinara in a medium oven-proof skillet.
Nestle meatballs down into the sauce and bring to a simmer.
Spoon some of the marinara sauce up over the meatballs.
Sprinkle with a teaspoon or two of freshly minced herbs if desired.
Spread grated cheeses over the top of the meatballs and sauce. Sprinkle with salt and pepper.
Place skillet in the oven and bake 5-10 minutes or until cheese is melted. (Turn on the broiler for 2-3 minutes to brown the cheese a bit if desired).
Garnish with freshly snipped herbs and serve immediately.
Notes
Prepare as a freezer meal by combining meatballs and sauce and layering in an oven-safe casserole dish. Cover with grated cheese. Wrap in one layer of plastic wrap and one layer of aluminum foil. Freeze. Thaw overnight in the refrigerator. Cover with aluminum foil and bake for 30-40 minutes until sauce is bubbling up, meatballs are heated through, and cheese is melted. Uncover and broil to brown the cheese on top.
Serve over spaghetti, other pasta, toasted French bread, or in a hoagie bun as a meatball sub.
This can also be made in a casserole dish. Double the meatball recipe and the cheese and prepare in a 9x13 casserole dish.
Sauce and cheese amounts can be varied as much or as little as you’d like for personal taste. You could also use provolone or gruyere cheeses.
Adding a little salt and pepper to the top of the cheese really adds some seasoning. It’s optional, of course.
For a super-fast meal, use jarred marinara sauce and frozen meatballs. Simmer the frozen meatballs in the sauce until heated and then continue with the recipe instructions. If using jarred sauce, feel free to add herbs and seasonings to the sauce while it simmers.