Description
A delicious and easy one-skillet recipe for cheesy turkey meatballs simmered in a flavorful crushed tomato sauce and topped with melted mozzarella cheese. Perfect for a hearty weeknight dinner served alongside a fresh salad and crusty bread.
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 (I prefer Tuttorosso)
- Kosher salt and black pepper (to taste)
- 1 1/2 cups shredded part-skim mozzarella cheese (I like thicker shredded Polly-O)
- Parsley or basil for garnish
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the milk, 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 bowl and gently mix using a fork, being 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 with cooking oil and place the meatballs in the skillet. Brown each side for about 5 to 6 minutes until nicely seared. Remove the meatballs from the skillet and set aside on a plate.
- Sauté Garlic: Reduce the skillet heat to medium-low. Add a bit of oil and the smashed garlic cloves. Cook until the garlic is golden and fragrant, about 1 to 2 minutes.
- Add Tomatoes and Simmer Meatballs: Pour in the crushed tomatoes and season with kosher salt and black pepper to taste. Return the browned meatballs to the skillet. Partially cover and simmer over medium-low heat for about 5 minutes, or until the meatballs are cooked through.
- Add Cheese and Melt: Uncover the skillet and evenly top the meatballs with shredded mozzarella cheese. Cover the skillet again and cook for about 2 minutes until the cheese melts. If your skillet does not have a cover, place it under the broiler for 2 to 3 minutes instead, watching carefully to avoid burning.
- Garnish and Serve: Remove from heat, garnish with fresh parsley or basil, and serve hot with a green salad and bread for dipping.
Notes
- This recipe combines protein-packed turkey meatballs with savory tomato sauce and gooey melted cheese all cooked in one skillet for easy cleanup.
- Serve this dish with a crisp green salad and some crusty bread to soak up the delicious sauce.
- You can substitute water for the milk if you prefer a lighter version.
- For extra flavor, feel free to add red pepper flakes or Italian seasoning to the sauce.
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: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 31.5 g
- Cholesterol: 134.5 mg
