Description
A delicious and easy one-skillet recipe featuring juicy turkey meatballs simmered in a rich tomato sauce and topped with melted mozzarella cheese. Perfect for a comforting weeknight dinner, this Cheesy Turkey Meatball Skillet combines lean ground turkey with flavorful Pecorino Romano, garlic, and fresh parsley, all cooked in a single pan for minimal cleanup.
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
Tomato Sauce & Finishing
- 2 cloves garlic (smashed with the side of a knife)
- 28 ounce can crushed tomatoes (I prefer Tuttorosso)
- kosher salt and black pepper (to taste)
- 1 1/2 cups shredded part-skim mozzarella cheese (thicker shredded Polly-O recommended)
- parsley or basil for garnish
Instructions
- Mix Meatball Ingredients: In a large bowl, combine the milk, seasoned breadcrumbs, grated Pecorino Romano, crushed garlic, egg, tomato paste, chopped parsley, and kosher salt. Mix well until ingredients are fully incorporated.
- Add Turkey and Form Meatballs: Add the ground turkey to the bowl and gently mix with a fork until everything is evenly combined, careful not to overwork the mixture. Shape the mixture into 18 evenly sized meatballs.
- Brown Meatballs: Heat a large nonstick skillet over medium heat. Once hot, spray with cooking oil. Brown the meatballs in the skillet, cooking approximately 5 to 6 minutes on each side until they develop a golden crust. Remove the browned meatballs and set them aside on a plate.
- Sauté Garlic: Reduce the skillet heat to medium-low. Add a little oil and the smashed garlic cloves to the skillet. Cook until the garlic is golden and fragrant, about 1 to 2 minutes. Be careful not to burn the garlic.
- Add Tomatoes and Simmer: Pour the crushed tomatoes into the skillet, season with kosher salt and black pepper to taste. Return the browned meatballs to the skillet. Partially cover the pan and simmer over medium-low heat for about 5 minutes, allowing the meatballs to cook through and the flavors to meld.
- Add Cheese and Melt: Remove the cover and evenly sprinkle the shredded mozzarella cheese over the meatballs. Cover the skillet again and cook for about 2 minutes until the cheese is melted. If your skillet doesn’t have a lid, place the skillet under the broiler for 2 to 3 minutes until the cheese melts and bubbles.
- Garnish and Serve: Garnish the dish with additional chopped parsley or basil before serving. Enjoy the cheesy turkey meatballs hot with a side of green salad and crusty bread for dipping.
Notes
- This recipe is made entirely in one skillet, minimizing cleanup and maximizing flavor.
- Serve the cheesy turkey meatballs with a fresh green salad and some crusty bread to soak up the delicious sauce.
- To ensure tender meatballs, avoid overmixing the turkey mixture.
- If you prefer spicier meatballs, add red pepper flakes to the meat mixture or sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 3 meatballs and sauce
- Calories: 356 kcal
- Sugar: 5.5 g
- Sodium: 809 mg
- Fat: 18 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 31.5 g
- Cholesterol: 134.5 mg
