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Skillet Meatloaf Meatballs

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When you’re craving meatballs, you can whip up a batch in a flash thanks to the exclusive Meatloaf Starter from Trisha Yearwood. The award-winning country music singer and best-selling cookbook author named this savory-sweet blend after her beloved mother, Gwen. Combine part of the starter with ground meat, crushed saltines and parsley, then shape into meatballs and sear. Add the remaining starter to the pan, whisk in a little water and bake the meatballs in the oven. In minutes, you and your guests will be digging into some seriously satisfying meatballs.

Prep Time 20 minutes
Cook Time 15 minutes
Servings 12

Ingredients

  • 1 jar (16 oz./453 g) Trisha Yearwood Gwen’s Meatloaf Starter
  • 1 lb. (500 g) ground beef
  • 1 cup (2 oz./60 g) crushed saltine crackers
  • 2 Tbs. chopped fresh flat-leaf parsley, plus whole leaves for garnish
  • Kosher salt
  • 2 Tbs. neutral oil
  • 1 Tbs. water
  • Grated Parmesan cheese for serving

Directions

Preheat an oven to 425°F (220°C).

In a large bowl, combine 2/3 cup (5 oz./160 g) of the meatloaf starter, the ground beef, saltines, parsley and 1 tsp. salt and mix gently until blended. Form the mixture into 12 meatballs.

In an 8- to 10-inch (20- to 25-cm) fry pan over medium heat, warm the neutral oil. Working in batches, add the meatballs and sear until browned on all sides, about 5 minutes per batch. Transfer to a plate.

Add the remaining meatloaf starter to the pan, then whisk in the water to thin the sauce a little. Return the meatballs to the pan, turning them once or twice to coat in the sauce.

Transfer the pan to the oven and bake just until the meatballs are cooked through and the sauce is warm, about 5 minutes. Top the meatballs with Parmesan and parsley leaves and serve warm. Serves 12.

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