Italian Meatball and Burrata Skillet

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon sugar
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 ounces burrata cheese
• Fresh basil leaves for garnish

Steps

1. 1 In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, oregano, basil, salt, and pepper. Mix gently.
2. 2 Form into 12 meatballs.
3. 3 Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides.
4. 4 Pour in crushed tomatoes and sugar. Simmer uncovered for 20 minutes.
5. 5 Gently nestle burrata on top of sauce and meatballs.
6. 6 Cover skillet and cook just until burrata is soft and begins to melt, about 2 minutes.
7. 7 Garnish with fresh basil leaves before serving.

Equipment

• Large skillet

Variations

• For a lighter option, use turkey or chicken in place of beef and pork.
• Add sautéed mushrooms or roasted bell peppers for extra veggies.

Substitutions

• If burrata is unavailable, substitute with fresh mozzarella.
• Use Italian-seasoned breadcrumbs for added flavor.

Pairings

• A glass of Chianti or Pinot Noir complements the rich flavors.
• Finish the meal with a slice of tiramisu for dessert.

Nutrition

Tips

• For extra flavor, sauté minced onions and garlic in olive oil before browning the meatballs.
• Don't overmix the meatball mixture; it keeps them tender.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to maintain moisture.

Freezing: Freezes well without burrata. Thaw in the fridge overnight and reheat, then add fresh burrata at the end.

Serving Suggestions

• Serve with a side of crusty bread or over spaghetti for a heartier meal.
• Pair with a simple arugula salad drizzled with balsamic vinaigrette.

FAQ