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Cheesy Turkey Meatball Skillet

A comforting and easy weeknight dinner featuring juicy turkey meatballs in rich tomato sauce, topped with gooey mozzarella.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground turkey (93% lean) Allows for a great balance of flavor and moisture.
  • 1 egg Acts as a binder.
  • 1/2 cup breadcrumbs or panko Can use panko for lighter texture.
  • 2 tablespoons milk Adds moisture to the breadcrumbs.
  • 1/3 cup grated onion Grate for extra moisture and sweetness.
  • 2 cloves garlic, minced Fresh garlic preferred for brightness.
  • 1/4 cup grated parmesan Enhances the flavor and helps brown the meatballs.
  • 2 tablespoons chopped parsley Fresh herbs add freshness.
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
For the Sauce
  • 3 cups marinara sauce Use a jar with good flavor.
  • 1.5 cups shredded mozzarella Low-moisture mozzarella works best.
  • extra to taste grated parmesan For topping.
  • fresh basil or parsley to taste for garnish
For Cooking
  • 1-2 tablespoons olive oil For browning the meatballs.

Method
 

Preparation
  1. In a large bowl, gently mix together ground turkey, egg, breadcrumbs, milk, grated onion, garlic, parmesan, parsley, Italian seasoning, salt, and pepper until just combined.
  2. Shape the mixture into meatballs about 1.5 inches wide, lightly oiling your hands to prevent sticking.
Cooking
  1. Heat olive oil in a large oven-safe skillet over medium heat.
  2. Brown the meatballs on all sides for about 5 to 6 minutes, until they have color but are not cooked through.
  3. Pour marinara sauce into the skillet, simmer gently for 10 to 12 minutes, turning the meatballs occasionally, until the internal temperature reaches 165°F.
  4. Top with shredded mozzarella and a little extra parmesan. Cover for 2 to 3 minutes to melt, or broil for 1 to 2 minutes if oven-safe.
Serving
  1. Garnish with fresh basil or parsley, crack a bit of black pepper on top, and serve hot.

Notes

Refrigerate leftovers for up to 4 days and reheat gently. To freeze, store in sauce for up to 3 months.