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.
Smothered Meatballs & Marinara
Ingredients
For the meatballs
- 1 pound (16 ounces) lean ground pork
- 1/4 cup ricotta cheese
- 1/4 cup shredded Havarti cheese (or cheese of choice)
- 1 teaspoon minced garlic
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon ground fennel seeds
- 1/2 teaspoon salt or garlic salt
Remaining ingredients
- 1 teaspoon olive oil
- 1 cup marinara (certified gluten-free if necessary)
- 1 cup shredded Havarti cheese (or cheese of choice)
- 1/4 cup sliced basil
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.
Nutrition Information
Serves: 6 | Serving Size: 3 meatballs
Per serving: Calories: 241; Total Fat: 13g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Cholesterol: 39mg; Sodium: 561mg; Carbohydrate: 7g; Dietary Fiber: 0g; Sugar: 4g; Protein: 23g
Nutrition Bonus: Potassium: 177mg; Iron: 3%; Vitamin A: 13%; Vitamin C: 3%; Calcium: 21%
Annie is the gluten-free blogger behind Maebells that has a passion for revamping classic Southern comfort food into lighter, healthier, gluten-free meals. For more from Annie, head on over to her blog and connect with her on Twitter, Facebook, and Pinterest.
Photo courtesy of Annie Holmes. Original recipe published on Maebells.
