Name: Skillet Meatballs For Two
Prep time: 15 min
Cook time: 35 min
Yield: 2
Ingredients: 1/2 beaten Egg; Salt & Black Pepper, (to taste); 2 tbsp Milk; Olive Oil, (as needed); 1 clove of Garlic, (finely diced); 1/2 medium White Onion, (finely diced); 1/2lb / 250g Ground Beef ((preferably 15-20% fat!)); 1/4 cup / 20g freshly grated Parmesan; 1/4 cup very finely diced Sun Dried Tomatoes ((important to finely dice or meatballs will break apart)); 1 thin slice of White Bread, (diced into small cubes (crusts removed)); 2 tbsp finely diced Fresh Basil; 1/2 medium White Onion, (grated on box grater (save other half for sauce below)); 1 clove of Garlic, (grated/mined); 1/4 tsp EACH: Salt, Black Pepper; 14oz/400g can of Good Quality Chopped Tomatoes ((see notes)); 1/4 cup / 60ml Red Wine; 1 tbsp Tomato Paste ((Tomato Puree in UK)); 1/4 tsp Sugar ((may need to adjust this if your tomatoes are particularly sour)); 3.5-5.3oz / 100-150g Fresh Mozzarella ((see notes)); Fresh Basil, (to garnish); Garlic Bread, (to serve (see notes))

Skillet Meatballs For Two

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These Skillet Meatballs are soft, juicy and loaded with flavour. The perfect dinner for two on date night!

By: Dontgobaconmyheart (via Dontgobaconmyheart)

Last Updated: Mar 1, 2026

Prep: 15 mins

Cook: 35 mins

Yields: 2

Instructions

In a medium sized mixing bowl add bread, grated onion and beaten egg. Mash with a fork until the bread absorbs the moisture, then stir in sun dried tomatoes, basil, parmesan, garlic and salt & pepper.
Add in beef and use your hand to combine until everything is evenly distributed. Try not to mash the beef into oblivion or the meatballs will come out tough and chewy. Use a 1 tbsp measuring spoon to scoop out equal chunks of meat and space out on a chopping board. You should get 10-12 chunks. One by one roll them into meatballs.
In a non-stick pan over medium-high heat add a drizzle of olive oil, then place in the meatballs. Use your tongs to frequently turn the meatballs until lightly charred with a good crust on them (you want a good bit of caramelization to boost flavour and help contain the shape). Be gentle as the meatballs with be soft/delicate. If they begin burning too quickly just turn down the heat slightly. They should just about be cooked in the middle, but they'll continue cooking in the sauce. Remove from pan and leave the fat behind.