Description
This Cheesy Turkey Meatball Skillet features tender turkey meatballs infused with Pecorino Romano and garlic, simmered in a rich crushed tomato sauce, and topped with melted mozzarella cheese. It’s a wholesome, hearty one-pan meal perfect for a comforting dinner served with a fresh salad and crusty bread for dipping.
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
For Cooking
- Cooking spray
- 2 cloves garlic (smashed with the side of a knife)
- 28 ounce can crushed tomatoes (Tuttorosso preferred)
- 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
- Prepare the meatball mixture: In a large bowl, combine skim milk (or water), seasoned breadcrumbs, grated Pecorino Romano cheese, crushed garlic, egg, tomato paste, chopped parsley, and kosher salt. Mix well until all ingredients are evenly incorporated.
- Add turkey and form meatballs: Add the ground turkey to the mixture and gently mix with a fork until fully combined, careful not to overwork the meat. Shape into approximately 18 evenly sized meatballs.
- Brown the meatballs: Heat a large nonstick skillet over medium heat. Once hot, spray with cooking oil and add the meatballs. Brown them for about 5 to 6 minutes on each side until a golden crust forms. Remove meatballs from skillet and set aside on a plate.
- Sauté garlic: Reduce the heat to medium-low and add a small amount of oil to the skillet with the smashed garlic cloves. Cook until fragrant and garlic is golden, about 1 to 2 minutes, then remove garlic cloves.
- Add tomatoes and simmer: Pour in the crushed tomatoes, season with kosher salt and black pepper to taste. Return the browned meatballs to the skillet. Partially cover and let simmer on medium-low heat for about 5 minutes, until meatballs are cooked through.
- Top with mozzarella and melt: Uncover the skillet and evenly sprinkle shredded mozzarella cheese over the meatballs. Cover again and cook for another 2 minutes until the cheese has melted. If your skillet doesn’t have a cover, place it under the broiler for 2 to 3 minutes to melt the cheese.
- Garnish and serve: Sprinkle chopped parsley or basil over the meatballs for garnish. Serve hot, ideally with a green salad and crusty bread for dipping in the delicious sauce.
Notes
- This dish combines savory turkey meatballs with a flavorful tomato sauce and melted mozzarella cheese all made in one skillet, making it both convenient and delicious.
- Serve with a crisp green salad and warm crusty bread to soak up the sauce for a complete meal.
- You can substitute water for skim milk in the meatball mixture if preferred.
- Choosing 93% lean ground turkey helps keep the meatballs moist yet low in fat.
- Using slightly thicker shredded mozzarella helps achieve a satisfying melt on top of the meatballs.
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: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 31.5 g
- Cholesterol: 134.5 mg
