1 jar (24 oz.) marinara sauce
1 cup mozzarella cheese, shredded
1 tablespoon fresh basil, chopped
Meatballs:
1 lb. ground beef or protein of choice
1 tablespoon garlic, minced
1 egg, beaten
1 tablespoon Worcestershire sauce
½ cup Italian bread crumbs or crumbs of choice
½ cup grated Parmesan
Salt and pepper to taste
Combine all the meatball ingredients in a large mixing bowl and mix thoroughly with your hands. Scoop out about 1 golf ball sized meatball mixture, roll it in your hands to make meatballs. I used an ice cream scoop. Over medium high heat, brown the meatballs in batches until evenly browned, about 5-8 minutes. Remove meatballs and drain on paper towels. Drain any excess oil from the skillet. Reduce heat to medium low and pour the marinara sauce in the skillet. Add the meatballs back to the skillet and roll them around to coat them in the marinara sauce. Simmer for 5 minutes or until internal temperature of meatballs are 165 degrees F. Top with mozzarella cheese. Cover and simmer until cheese melts or broil at 450 degrees F for 3-5 minutes for browned cheese. Dish and serve hot sprinkled with chopped fresh basil. .

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