If you’re in search of a satisfying, hearty dinner that comes together in one pan, this Meatballs & Cabbage Skillet is exactly what you need. Combining tender, flavorful homemade meatballs with sautéed cabbage, onions, and diced tomatoes, this dish is both comforting and nutritious. The smoked paprika adds a subtle depth of flavor, while the cabbage absorbs the rich taste of the meatballs and broth. This simple yet flavorful meal is perfect for a busy weeknight, offering a wholesome, delicious option without much fuss. Plus, it’s versatile enough to be enjoyed as a low-carb dish when using almond flour in the meatballs!
Ingredients:
For the Meatballs:
- 1 pound (450g) of ground beef or ground pork
- ¼ cup breadcrumbs (or almond flour for low carb)
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 tsp dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Skillet:
- 2 tablespoons olive oil
- 1 small head of green cabbage, chopped into bite-sized pieces
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 teaspoon smoked paprika (optional)
- ½ teaspoon dried thyme
- Salt and pepper to taste
- ½ cup chicken or beef broth
- Fresh parsley for garnish
Instructions:
- Prepare the Meatballs: In a large mixing bowl, combine the ground beef or pork, breadcrumbs (or almond flour), grated Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix until everything is evenly combined. Shape the mixture into small meatballs, roughly 1 inch across, perfect for popping in your mouth.
- Cook the Meatballs: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs to the skillet and cook, turning occasionally, until browned on all sides and cooked through (about 7-10 minutes).
- Sauté the Vegetables: In the same skillet, pour in the last tablespoon of olive oil. Then, incorporate the chopped cabbage, sliced onions, and minced garlic. Cook for about 5-7 minutes, stirring occasionally, until the cabbage begins to soften and the onion is translucent.
- Incorporate Tomatoes and Spices: Pour the can of diced tomatoes, including the juice, into the skillet. Mix in the smoked paprika (if desired), dried thyme, salt, and pepper. Allow the mixture to simmer for 5 minutes to let the flavors combine.
- Add Broth and Meatballs: Stir in the chicken or beef broth and return the cooked meatballs to the skillet. Cover the skillet and let everything simmer together for another 10 minutes, allowing the meatballs to heat through and the cabbage to become tender.
- Serve and Garnish: Remove the skillet from heat and garnish the dish with freshly chopped parsley. Serve hot, either as a standalone dish or over rice, mashed potatoes, or a low-carb alternative.
Conclusion:
This Meatballs & Cabbage Skillet is the perfect example of a simple, rustic meal that delivers big on flavor. The combination of savory meatballs and tender cabbage simmered in a rich tomato sauce makes this dish both comforting and nutritious. Whether you’re making it as a quick weeknight dinner or meal prepping for the week ahead, this one-pan meal is sure to please everyone at the table. Plus, it’s easy to customize by swapping in different meats or adding your favorite spices.
Meatballs & Cabbage Skillet: A Hearty One-Pan Meal
Ingredients
For the Meatballs:
- 1 pound 450g of ground beef or ground pork
- ¼ cup breadcrumbs or almond flour for low carb
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 clove garlic minced
- 1 tablespoon fresh parsley chopped (or 1 tsp dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Skillet:
- 2 tablespoons olive oil
- 1 small head of green cabbage chopped into bite-sized pieces
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes, with juice
- 1 teaspoon smoked paprika optional
- ½ teaspoon dried thyme
- Salt and pepper to taste
- ½ cup chicken or beef broth
- Fresh parsley for garnish
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the ground beef or pork, breadcrumbs (or almond flour), grated Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix until everything is evenly combined. Shape the mixture into small meatballs, roughly 1 inch across, perfect for popping in your mouth.
- Cook the Meatballs: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs to the skillet and cook, turning occasionally, until browned on all sides and cooked through (about 7-10 minutes).
- Sauté the Vegetables: In the same skillet, pour in the last tablespoon of olive oil. Then, incorporate the chopped cabbage, sliced onions, and minced garlic. Cook for about 5-7 minutes, stirring occasionally, until the cabbage begins to soften and the onion is translucent.
- Incorporate Tomatoes and Spices: Pour the can of diced tomatoes, including the juice, into the skillet. Mix in the smoked paprika (if desired), dried thyme, salt, and pepper. Allow the mixture to simmer for 5 minutes to let the flavors combine.
- Add Broth and Meatballs: Stir in the chicken or beef broth and return the cooked meatballs to the skillet. Cover the skillet and let everything simmer together for another 10 minutes, allowing the meatballs to heat through and the cabbage to become tender.
- Serve and Garnish: Remove the skillet from heat and garnish the dish with freshly chopped parsley. Serve hot, either as a standalone dish or over rice, mashed potatoes, or a low-carb alternative.