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  • Andrea Tavares

Mrs. Maria's Weekly Recipe: Cheesy Turkey Meatball Skillet

Nutrition Serving: 3 meatballs and sauce

Calories: 356 kcal

Carbohydrates: 16 g

Protein: 31.5 g

Fat: 18 g

Cheesy Turkey Meatballs covered in sauce and cheese, made all in one skillet, serve this with a green salad and a little bread on the side for dipping!



  • 2 tablespoons skim milk, or water

  • 1/3 cup seasoned bread crumbs

  • 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


  • 2 cloves garlic, smashed with the side of a knife

  • 28 ounce can crushed tomatoes

  • 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


  • In a large bowl combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley and salt and mix well to combine.

  • Add the turkey and mix using a fork to fully mix everything together, careful not to overwork and form into 18 meatballs.

  • Heat a large nonstick skillet over medium heat, when hot spray with oil and brown the meatballs about 5 to 6 minutes on each side. Set aside on a dish.

  • Reduce heat to medium-low, add the oil and garlic and cook until golden, about 1 to 2 minutes.

  • Add the tomatoes, salt and pepper to taste and return the meatballs to the skillet. Partially cover and simmer medium-low until cooked through, about 5 minutes.

  • Uncover, top with mozzarella cheese, cover and cook until melted, about 2 minutes. If your skillet doesn’t have a cover, you can put it under the broiler for 2 to 3 minutes, until melted.

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