Ree makes mozzarella-topped meatballs in a spicy sauce while taking advantage of a couple handy shortcuts!
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Hot and Cheesy Baked Meatballs
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 10 min
Yield: 3 to 4 servings
Ingredients
One 24-ounce jar arrabbiata pasta sauce
1/2 cup sliced hot cherry peppers
12 store-bought spicy Italian meatballs (from the meat counter)
1 tablespoon crushed red pepper flakes
One 8-ounce log fresh mozzarella, cut into 12 slices
8 to 12 fresh basil leaves, torn
Crusty bread, salad leaves and Italian salad dressing, for serving
Directions
Preheat the oven to 425 degrees F.
Add the arrabbiata sauce to a 12-inch cast-iron skillet and top with the peppers. Add the meatballs, then bake until the meatballs are cooked through, 18 to 20 minutes. Remove the meatballs from the oven, then turn the oven to the broiler setting.
Sprinkle the crushed red pepper flakes over the meatballs, then lay a slice of mozzarella over the top of each meatball. Place under the broiler for 3 to 4 minutes to melt the cheese, watching closely so that nothing burns. Scatter over the torn basil.
Serve with crusty bread and a dressed salad.
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Ree Drummond’s Hot and Cheesy Baked Meatballs | The Pioneer Woman | Food Network