Cheesy Turkey Meatball Skillet Recipe
This Cheesy Turkey Meatball Skillet recipe features tender, flavorful turkey meatballs cooked to golden perfection in a skillet, then simmered in a rich tomato sauce and topped with melted mozzarella cheese. A comforting and hearty one-pan meal perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
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% ground turkey
Cooking
- Cooking spray
- 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 (thicker shredded Polly-O recommended)
- Parsley or basil for garnish
Instructions
- Prepare 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 well to incorporate all ingredients evenly.
- Form Meatballs: Add the ground turkey to the bowl and gently mix using a fork until everything is combined. Be careful not to overwork the meat. Shape the mixture into 18 evenly sized meatballs.
- Brown Meatballs: Heat a large nonstick skillet over medium heat. When hot, spray it lightly with cooking spray. Place the meatballs in the skillet and brown them for about 5 to 6 minutes on each side until they develop a golden crust. Remove meatballs and set aside on a plate.
- Sauté Garlic: Reduce the skillet heat to medium-low. Add more oil if needed and the smashed garlic cloves. Cook until the garlic is fragrant and golden, about 1 to 2 minutes.
- Simmer Meatballs in Sauce: Pour in the crushed tomatoes and season with kosher salt and black pepper to taste. Return the browned meatballs to the skillet. Partially cover the pan and let the meatballs simmer over medium-low heat until cooked through, approximately 5 minutes.
- Melt Cheese: Remove the partial cover and sprinkle shredded mozzarella cheese evenly over the meatballs. Cover the skillet again and cook until the cheese has melted, about 2 minutes. If your skillet does not have a cover, place it under a broiler for 2 to 3 minutes until the cheese melts and bubbles.
- Garnish and Serve: Sprinkle additional parsley or basil over the top before serving for added freshness and color.
Notes
- Use 93% lean ground turkey for a balance of flavor and moisture.
- Do not overmix meatballs to keep them tender and juicy.
- If you don't have a skillet cover, broiling the cheese topping is a great alternative.
- Adjust seasoning of the tomato sauce to your taste preference.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.