Description
A hearty and flavorful Cheesy Turkey Meatball Skillet recipe featuring tender turkey meatballs simmered in a rich tomato sauce and topped with melted mozzarella cheese. This one-pan dish comes together quickly and is perfect for a comforting weeknight dinner.
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 (I prefer 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 cloves, egg, tomato paste, chopped parsley, and kosher salt. Mix well until all ingredients are fully incorporated.
- Form the meatballs. Add the ground turkey to the bowl and carefully mix using a fork to blend everything together without overworking the meat. Shape the mixture into 18 evenly sized meatballs.
- Brown the meatballs. Heat a large nonstick skillet over medium heat. When hot, spray with cooking spray and place the meatballs in the skillet. Brown them on each side for about 5 to 6 minutes until nicely caramelized. Remove the browned meatballs and set aside on a plate.
- Sauté garlic. Reduce the heat to medium-low. Add a little cooking oil and the smashed garlic cloves to the skillet. Cook until the garlic becomes golden and fragrant, about 1 to 2 minutes, being careful not to burn.
- 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, and let simmer on medium-low heat until the meatballs are fully cooked through, about 5 minutes.
- Top with cheese and melt. Uncover the skillet and evenly sprinkle the shredded mozzarella cheese over the meatballs. Cover the skillet again and cook until the cheese melts, about 2 minutes. If your skillet does not have a lid, place it under the broiler for 2 to 3 minutes until the cheese is melted and bubbly.
- Garnish and serve. Remove from heat, garnish with additional chopped parsley or fresh basil, and serve hot right from the skillet.
Notes
- Use turkey that is about 93% lean for best texture and flavor.
- If you don’t have Pecorino Romano cheese, Parmesan cheese can be a good substitute.
- Be careful not to overmix the meat to keep the meatballs tender.
- Partially covering the skillet helps keep the meatballs moist while cooking.
- If you want a spicier sauce, add a pinch of red pepper flakes with the crushed tomatoes.
- These meatballs can be served with pasta, rice, or crusty bread for a complete meal.