Juicy Skillet Cheese Meatballs

A modern take on the classic Norwegian meatballs
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Juicy Skillet Cheese Meatballs

Here you have a delicious contemporary take on the classic
Norwegian meatballs.

4 servings

400 g [0,9 lb] pasta sauce
120 g [4,25 oz] mozarella
1 handful of fresh basil
Meat balls:
400 g [0,9 lb] minced meat
2 cloves of garlic
1 egg
1 tablespoon worcester sauce
2 dl [0.4 pt] bread crumbs made with dry bread
40 g [1,5 oz] parmesan
salt and pepper


[1] Whip together egg, grate parmesan and finely chopped garlic.

[2] Mix all the ingredients for the meatballs in a large bowl, feel free to use your hands if you like.

[3] Remove about 1 large tablespoon of the mixture and roll into small meatballs. Heat oil in a skillet and brown the meatballs for 6-7 minutes. Be sure to shake the skillet so you get an even browning on theballs. Remove the meatballs from the skillet and wipe off excessive grease with kitchen paper.

[4] Put the meatballs back into the skillet with the pasta sauce, simmer over medium low heat for approx. 6 minutes until the meatballs are almost done. Add the grated mozzarella cheese, put on the lid and simmer for about 4-5 minutes until the cheese melts.

[5] Top with chopped basil and server with boiled rice or ribbon spaghetti.