Description
This Cheesy Turkey Meatball Skillet recipe features tender, flavorful turkey meatballs simmered in a rich tomato sauce and topped with melted mozzarella cheese. A quick and comforting one-pan meal perfect for weeknight dinners, combining lean ground turkey, aromatic herbs, and savory cheese in a simple stovetop method.
Ingredients
Scale
Meatballs:
- 2 tablespoons skim milk (or water)
- 1/3 cup seasoned breadcrumbs
- 1/3 cup grated Pecorino Romano cheese
- 2 small cloves crushed garlic (or 1 large)
- 1 large egg
- 1 tablespoon tomato paste
- 1/4 cup chopped parsley (plus more for garnish)
- 1/4 teaspoon kosher salt
- 1 1/2 pounds 93% ground turkey
- Cooking spray
Sauce:
- 2 cloves garlic (smashed with the side of a knife)
- 28 ounce can crushed tomatoes
- Kosher salt and black pepper (to taste)
- 1 1/2 cups shredded part-skim mozzarella cheese
- Parsley or basil for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the skim milk, seasoned breadcrumbs, grated Pecorino Romano cheese, crushed garlic, egg, tomato paste, chopped parsley, and kosher salt. Mix well until all ingredients are thoroughly incorporated.
- Add Turkey and Form Meatballs: Add the ground turkey to the mixture and gently mix using a fork to combine everything without overworking the meat. Shape the mixture into 18 uniform meatballs.
- Brown the Meatballs: Heat a large nonstick skillet over medium heat and spray it with cooking spray. Brown the meatballs for 5 to 6 minutes on each side until nicely browned. Remove the meatballs from the skillet and set aside on a plate.
- Sauté Garlic: Reduce the heat to medium-low. Add a little oil and the smashed garlic cloves to the skillet, sautéing until the garlic turns golden, about 1 to 2 minutes.
- Add Tomatoes and Simmer: Add the crushed tomatoes to the skillet, season with kosher salt and black pepper to taste, and stir to combine. Return the browned meatballs to the skillet, partially cover, and simmer over medium-low heat for approximately 5 minutes until the meatballs are cooked through.
- Melt the Cheese: Uncover the skillet, evenly sprinkle the shredded mozzarella cheese over the meatballs, then cover again and cook for about 2 minutes until the cheese melts. If the skillet does not have a cover, place it under the broiler for 2 to 3 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with additional chopped parsley or basil before serving directly from the skillet for a flavorful and hearty meal.
Notes
- Use 93% lean ground turkey for a balance of moisture and flavor.
- If you prefer, water can be used instead of skim milk in the meatball mixture.
- Be careful not to overwork the meat mixture to keep the meatballs tender.
- If your skillet doesn’t have a lid, melting the cheese under the broiler works well—just watch carefully to avoid burning.
- Season the sauce to taste to control salt and pepper levels.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
