One-pan cheesy meatball skillet with two-minute marinara

Combine ground beef, Italian sausage, mozzarella, breadcrumbs, two garlic cloves, Italian seasoning, salt, pepper and an egg; mix with a gloved hand.

Heat a little olive oil in the pan; scoop roughly one-inch balls into it and brown them all the way around. They finish in the oven, so they need not cook through.

For the marinara, mix a can of crushed tomatoes with olive oil, garlic, dried oregano, red pepper flakes, salt, pepper and a pinch of sugar for the tomatoes' acidity.

Return the meatballs and pour over the marinara.

Top with a handful of shredded mozzarella and provolone slices.

Bake at 375 for 15 to 20 minutes.

Serve with torn baguette to make small meatball sandwiches at the table.