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
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% 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
