Chicken Parm Meatball Skillet Recipe from New "Make It Easy" Cookbook

Diagnosed at age 22 with ulcerative colitis, Danielle Walker is a New York Times bestselling author of Against All Grain, health advocate, and self-trained chef. Danielle's new book, Make It Easy, presents 15 weeks of menus, along with prep-ahead and make-ahead guides, complete shopping lists organized by grocery store departments, and proven methods for getting it all done quickly and effortlessly, generosity throughout the years.

In a medium heatproof skillet over medium heat, warm oil until it shimmers. Add meatballs and brown on all sides, 3 to 5 minutes. Then add marinara and broth, turn heat to medium- low, and let simmer for 12 to 15 minutes, until meatballs are thawed and heated through.

Meanwhile, in a small bowl, mix together bread crumbs and Parmesan.

Sprinkle mozzarella over meatballs, then top with bread crumb mixture.

Preheat broiler.

Transfer skillet to top rack under broiler and broil for 1 to 3 minutes, until cheese is bubbling and golden brown. Sprinkle with basil.

Serve with green salad and toasted grain- free bread for dipping, if desired.

MAKE AHEAD

• Make meatballs up to 4 months
• Refrigerate up to 5 days
• Freeze up to 4 months

NOTES AND SHORTCUTS

• Meatball brands: Amylu Foods, Aidells, Trader Joe’s
• I use Miyoko’s mozzarella; sub shredded dairy mozzarella, if desired
• Sub smashed plantain chips, almond flour, or pork rind crumbs for bread crumbs
• Sub sliced Italian sausages for meatballs