Meatball Skillet Recipe
Hashbrowns, meatballs, banana peppers, and mozzarella cheese. Topped with our homemade tomato sauce and three eggs, sunny-side up.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Homemade Tomato Sauce
Eggs
Method
Preparation of Tomato Sauce
- 1
Cook the Garlic
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic cloves and sauté for about 1 minute until fragrant.
- 2
Make the Sauce
Add the canned diced tomatoes, dried oregano, sugar, salt, and black pepper to the saucepan. Stir well and bring to a simmer. Let it simmer for 10 minutes, allowing the flavors to meld.
Cooking the Skillet
- 3
Cook Hashbrowns
In a large skillet, add the frozen hashbrowns and cook over medium heat for about 5-7 minutes until they start to crisp up, stirring occasionally.
- 4
Add Meatballs
Once the hashbrowns are crispy, add the frozen meatballs to the skillet. Cook for an additional 10 minutes, stirring occasionally until the meatballs are heated through.
- 5
Incorporate Peppers and Cheese
Add the banana peppers and mozzarella cheese to the skillet. Stir everything together and let it cook for another 2-3 minutes until the cheese is melted.
Finishing Touches
- 6
Add Sauce
Pour the homemade tomato sauce over the skillet mixture, ensuring everything is well-coated.
- 7
- 8
Serve
Serve the meatball skillet hot, garnished with fresh herbs if desired.
