Skillet Meatballs in Marinara Sauce
Tender Italian turkey meatballs stuffed with mozzarella cheese and simmered in marinara sauce.
Servings: 4 servings
Equipment
Ingredients
- 1-2 tablespoons olive oil
- 1 pound lean ground turkey 93/7% is best
- 1 egg, slightly beaten
- 1/4 cup panko, gluten-free if needed
- 1 tablespoon worcestershire
- 1 clove garlic, grated or minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Kosher salt and fresh ground black pepper to taste
- 3 ounces mozzarella cheese, cut into 1/2 inch cubes
- 3/4 cup shredded mozzarella cheese
- 3 cups marinara sauce
Instructions
- In a large bowl combine the ground turkey, egg, panko, worcestershire, garlic, basil, oregano, salt and pepper with your hands.
- Using a cookie scoop, scoop the meatball mixture. Take one of the pieces of cubed mozzarella and stuff it into the center of the meatball, making sure to cover the cheese completely with meat. Repeat the process until all of the meat mixture is gone.
- Heat a large skillet over medium high heat and add in the olive oil. Place the meatballs in the skillet and brown them for 2 minutes then flip them over and brown another 2 minutes.
- Pour the marinara sauce evenly into the skillet and turn the heat down to medium low. Cover the skillet with a lid (or loosely with a piece of foil if there isn't a lid) and simmer the meatballs for 10 minutes. Top the meatballs with the shredded mozzarella and serve.
Notes
- Swap dried basil and oregano with 1 1/2 - 2 teaspoons Italian seasoning.
- Leftover meatballs will keep for up to 4 days in the fridge or you can freeze them for up to 3 months.
Nutrition
Calories: 440kcal | Carbohydrates: 15g | Protein: 35g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 1313mg | Potassium: 892mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1237IU | Vitamin C: 14mg | Calcium: 296mg | Iron: 4mg