If you’re looking for a cozy, delicious dinner that comes together in one pan, this Cheesy Turkey Meatball Skillet Recipe is an absolute winner. I love this dish because it’s both hearty and light at the same time—perfect when you want something comforting but don’t want to feel weighed down. The combination of tender turkey meatballs simmered in a rich tomato sauce, all topped with melty mozzarella, makes for a satisfying meal that my family keeps asking me to make again.
When I first tried this Cheesy Turkey Meatball Skillet Recipe, I was amazed at how simple it was to pull off without compromising on flavor. The secret is in the seasoned breadcrumbs and Pecorino Romano cheese mixed right in the meatballs, which keep them juicy and full of tangy, cheesy goodness. Whether you want a fuss-free weeknight meal or something that’ll impress without hours in the kitchen, you’ll find this recipe hits the spot every time.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything cooks in a single skillet, making cleanup a breeze for busy weeknights.
- Healthy and Flavorful: Lean ground turkey keeps it light, while Pecorino Romano and mozzarella add rich, cheesy depth.
- Family Favorite: My crew can’t get enough of these meatballs smothered in tomato sauce and gooey cheese.
- Flexible and Adaptable: You can easily swap herbs, cheeses, or seasonings to make it your own.
Ingredients You’ll Need
The ingredients here come together beautifully to create tender, flavorful meatballs with that perfect cheesy finish. I always stock up on good-quality ground turkey and fresh herbs because they make a noticeable difference in taste.
- Skim milk (or water): Helps keep the meatballs moist without extra fat.
- Seasoned breadcrumbs: Adds flavor and binds the meatballs together.
- Pecorino Romano cheese: Sharp and salty, it boosts the savory notes in the meatballs.
- Crushed garlic cloves: Freshly crushed garlic gives a fragrant, robust aroma.
- Large egg: Acts as a natural binder for the meatballs.
- Tomato paste: Concentrated flavor and color to enrich the meatball mixture.
- Chopped parsley: Adds freshness and a pop of color inside the meatballs and on top.
- Kosher salt: Essential for seasoning and bringing out all the flavors.
- Ground turkey (93% lean): Lean but juicy, a healthy alternative to beef.
- Cooking spray: Helps get a nice browning on the meatballs without sticking.
- Smashed garlic cloves (for sauce): Infuses the tomato sauce with gentle garlic notes.
- Crushed tomatoes (28 oz can): I like Tuttorosso for its bright, sweet flavor that balances perfectly with the meatballs.
- Black pepper: Freshly ground to season the sauce just right.
- Shredded part-skim mozzarella cheese: Melts beautifully on top, giving that irresistible cheesy layer.
- Parsley or basil for garnish: Adds a fresh herbal finish that looks as good as it tastes.
Variations
I love how easily you can tweak this Cheesy Turkey Meatball Skillet Recipe to suit your mood or dietary needs. I’ve tried a few twists that might inspire you to make it your own!
- Swap the turkey for chicken or pork: I’ve done this when I had ground chicken on hand, and it turned out just as tasty.
- Use gluten-free breadcrumbs: For gluten sensitivities, gluten-free breadcrumbs work perfectly without compromising texture.
- Add chopped spinach or grated zucchini: Sneak some veggies into the meatballs; my kids didn’t even notice!
- Spice it up: A pinch of red pepper flakes in the sauce adds a subtle heat that wakes up the palate.
How to Make Cheesy Turkey Meatball Skillet Recipe
Step 1: Mix the Meatball Ingredients Gently
Start by combining the milk, seasoned breadcrumbs, Pecorino Romano, crushed garlic, egg, tomato paste, chopped parsley, and kosher salt in a large bowl. I like to use a fork to gently mix these before adding the ground turkey—this helps everything blend without overworking the meat, which keeps the meatballs tender. Once the mixture is ready, add the turkey and fold it in carefully, just until combined.
Step 2: Shape and Brown the Meatballs
Form the mixture into about 18 evenly sized meatballs—I find a small ice cream scoop or just your hands works best for uniformity. Heat a large nonstick skillet over medium heat and spray with cooking spray to prevent sticking. Brown the meatballs for about 5 to 6 minutes on each side until they have a nice golden crust. Don’t crowd the pan; if needed, do this in batches for even searing. Transfer the browned meatballs to a plate and set aside.
Step 3: Build Your Flavorful Tomato Sauce
Turn the heat down to medium-low and add a splash of oil to the skillet along with the smashed garlic cloves. Let them cook gently until golden and fragrant—about 1 to 2 minutes. This step develops a rich base for the sauce. Pour in your crushed tomatoes, season with salt and pepper to taste, and give everything a stir.
Step 4: Simmer and Melt the Cheese
Nestle the browned meatballs back into the skillet, partially cover the pan, and let everything simmer gently over medium-low heat for about 5 minutes. This finishes cooking the turkey meatballs through while the flavors meld. Then, uncover and sprinkle the shredded mozzarella over the top. Cover again and cook just until the cheese melts—around 2 minutes. If your skillet doesn’t have a lid, pop it under the broiler for 2 to 3 minutes, watching closely so it doesn’t burn. That melty cheese is what makes this skillet recipe truly extra special.
Pro Tips for Making Cheesy Turkey Meatball Skillet Recipe
- Don’t Overmix the Meat: Overworking ground turkey can make meatballs tough, so mix just until combined for tender results.
- Brown Meatballs Well: Getting a good sear locks in juices and adds extra flavor to the meatballs.
- Simmer Gently: Keep the sauce at a gentle simmer so the meatballs stay tender and the flavors develop without drying out.
- Use a Good Cheese: Choose a mozzarella that melts well—thicker shreds melt more evenly and taste creamier.
How to Serve Cheesy Turkey Meatball Skillet Recipe
Garnishes
I always sprinkle a little extra chopped fresh parsley on top before serving because it adds a lovely fresh touch and bright color. Sometimes, if I’m feeling fancy, a few fresh basil leaves work beautifully, too—they add a subtle herbaceous note that pairs perfectly with the tomato sauce and cheese.
Side Dishes
This skillet is hearty enough to stand on its own but pairing it with a crisp green salad and crusty bread for dipping in the sauce takes it over the top. I’ve also served it alongside a simple garlic roasted vegetable medley for a well-rounded meal. Mashed cauliflower works great if you want a lighter, low-carb side.
Creative Ways to Present
For gatherings, I like to serve the meatballs family-style right from the skillet on the table—it looks inviting and encourages everyone to dig in. You could also spoon the meatballs and sauce over polenta or pasta for a fancier presentation if you want to mix things up. Just remember to garnish with fresh herbs and a sprinkle of extra cheese to keep it looking as good as it tastes!
Make Ahead and Storage
Storing Leftovers
After dinner, I place leftovers in an airtight container and refrigerate them. They usually stay good for 3 to 4 days when kept chilled properly. I also recommend soaking up any excess sauce to keep the meatballs nice and moist when reheating.
Freezing
If I make extras, I freeze them in portioned freezer bags or containers, sauce and all. When frozen properly, they keep wonderfully for up to 2 months. This makes it a lifesaver for quick meals when you don’t have much time to cook.
Reheating
To reheat, I gently warm the meatballs in a pan over medium-low heat, covering to retain moisture. If you want to bring back the melted cheese feel, I add a sprinkle of mozzarella and cover the skillet for a couple of minutes until it’s gooey again—just like freshly made!
FAQs
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Can I use ground chicken instead of turkey in this recipe?
Absolutely! Ground chicken works well as a substitute and will yield similar results. Just ensure it’s not too lean to keep the meatballs moist; you might want to add a little extra milk or breadcrumbs if needed.
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What’s the best way to prevent turkey meatballs from drying out?
The key is not to overmix the meat and to include ingredients like milk, breadcrumbs, and cheese, which add moisture and tenderness. Browning the meatballs before simmering in sauce also helps seal in juices.
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Can I make this recipe dairy-free?
Yes! You can omit the Pecorino Romano and mozzarella or substitute them with dairy-free cheese alternatives. Using dairy-free cheese will still give you a cheesy flavor without the dairy.
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Do I have to use fresh parsley?
Fresh parsley adds a bright, fresh flavor and makes the dish look lively, but dried parsley can be used in a pinch. I always recommend fresh when possible for the best flavor and presentation.
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Is it okay to bake the meatballs instead of cooking them on the stove?
Yes! Baking can be a great hands-off method—bake at 400°F for about 15-20 minutes until cooked through, then transfer to the skillet with sauce. This can save time but note that browning on the stove adds extra flavor.
Final Thoughts
This Cheesy Turkey Meatball Skillet Recipe really has a special place in my weeknight cooking rotation. It’s approachable, packed with flavor, and has that satisfying comfort-food vibe that warms everyone up after a busy day. I think you’ll enjoy how simple it is to make yet so rewarding to eat. Next time you want a fuss-free, family-pleasing meal, grab your skillet, and give this recipe a try—I promise it won’t disappoint!
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Cheesy Turkey Meatball Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings (3 meatballs each)
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Cheesy Turkey Meatball Skillet features tender turkey meatballs simmered in a flavorful crushed tomato sauce, topped with melted mozzarella cheese and fresh parsley. Made all in one skillet, it’s a comforting and satisfying dish perfect for a family dinner. Serve it with a green salad and bread for a complete meal.
Ingredients
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% lean ground turkey
- Cooking spray
Sauce and Topping
- 2 cloves garlic (smashed with the side of a knife)
- 28 ounce can crushed tomatoes (preferably Tuttorosso)
- Kosher salt and black pepper to taste
- 1 1/2 cups shredded part-skim mozzarella cheese (preferably thicker shredded Polly-O)
- Parsley or basil for garnish
Instructions
- Prepare the meatball mixture: In a large bowl, combine the skim milk (or water), seasoned breadcrumbs, grated Pecorino Romano cheese, crushed garlic, egg, tomato paste, chopped parsley, and kosher salt. Mix well until fully combined.
- Form the meatballs: Add the ground turkey to the mixture and mix gently with a fork until fully incorporated, being careful not to overmix. Shape the mixture into 18 evenly sized meatballs.
- Brown the meatballs: Heat a large nonstick skillet over medium heat. Once hot, spray with cooking spray and brown the meatballs for about 5 to 6 minutes on each side until nicely browned. Remove the browned meatballs from the skillet and set aside on a dish.
- Sauté garlic: Reduce the skillet heat to medium-low, add a small amount of oil if needed, and sauté the smashed garlic cloves until golden, about 1 to 2 minutes. Remove garlic cloves if desired.
- Simmer in tomato sauce: Add the crushed tomatoes to the skillet along with salt and black pepper to taste. Return the browned meatballs to the skillet, partially cover, and simmer on medium-low heat for about 5 minutes until the meatballs are cooked through.
- Add cheese and melt: Uncover the skillet, sprinkle the shredded mozzarella cheese evenly over the meatballs, cover the skillet again, and cook for about 2 minutes until the cheese is melted. If your skillet does not have a cover, place it under the broiler for 2 to 3 minutes, watching carefully to melt but not burn the cheese.
- Garnish and serve: Remove from heat, garnish with additional chopped parsley or basil, and serve hot with your choice of sides like a green salad and bread for dipping.
Notes
- Use part-skim mozzarella to keep the cheese from overpowering the dish and maintain a lighter fat content.
- Don’t overwork the meatball mixture to keep the turkey tender and juicy.
- For extra flavor, you can add red pepper flakes to the tomato sauce for a mild kick.
- Ensure the skillet cover fits well to melt the cheese evenly without broiling if desired.
- Serve with crusty bread or a side of pasta for a heartier meal.
Nutrition
- Serving Size: 3 meatballs with sauce
- Calories: 356 kcal
- Sugar: 5.5 g
- Sodium: 809 mg
- Fat: 18 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 31.5 g
- Cholesterol: 134.5 mg
