Description
This Cheesy Turkey Meatball Skillet is a hearty, flavorful dish featuring tender ground turkey meatballs simmered in a rich tomato sauce and topped with melted mozzarella cheese. Perfect for a comforting weeknight dinner, this recipe combines simple ingredients with easy steps to deliver a satisfying meal that’s both delicious and wholesome.
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 (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, seasoned breadcrumbs, grated Pecorino Romano cheese, crushed garlic, egg, tomato paste, chopped parsley, and kosher salt. Mix thoroughly to evenly distribute all ingredients.
- Add Ground Turkey and Form Meatballs: Add the ground turkey to the bowl and gently mix with a fork until everything is well combined, taking care not to overwork the meat. Shape the mixture into approximately 18 evenly sized meatballs.
- Brown the Meatballs: Heat a large nonstick skillet over medium heat. Once hot, spray it with cooking spray and add the meatballs. Brown the meatballs on all sides, about 5 to 6 minutes per side, until they develop a golden crust. Remove the browned meatballs and set them aside on a plate.
- Sauté Garlic for the Sauce: Reduce the heat to medium-low and add a small amount of oil to the skillet along with the smashed garlic cloves. Cook until the garlic is golden and fragrant, about 1 to 2 minutes, being careful not to burn it.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes, then season with kosher salt and black pepper to taste. Return the meatballs to the skillet, partially cover with a lid, 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 evenly over the meatballs and sauce. Cover the skillet again and cook for another 2 minutes until the cheese melts. If your skillet lacks a cover, place it under a broiler for 2 to 3 minutes until the cheese is bubbly and melted.
- Garnish and Serve: Remove from heat, garnish with additional chopped parsley or basil, and serve hot for a comforting, cheesy meal.
Notes
- Use 93% lean ground turkey for a balance between flavor and lean protein.
- Be careful not to overmix the turkey to keep meatballs tender.
- If you don’t have Pecorino Romano cheese, Parmesan can be used as a substitute.
- Partially covering the skillet during simmering helps the meatballs stay moist and cook evenly.
- If you prefer spicier sauce, add red pepper flakes when sautéing garlic.
- Serving suggestion: pair with spaghetti, garlic bread, or a fresh green salad.
Nutrition
- Serving Size: 1 serving (approx. 3 meatballs with sauce and cheese)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: Thirty-two g
- Cholesterol: 85 mg
