Lean Skillet Meatballs, a healthier dish that’s become a new favorite. Made simpler with store-bought spaghetti sauce. A shared dish that brings friends and family to the table… or coffee table… easily.
A perfect dish for weeknight dinners, game day foods, or Friday night fun.
Remember the old term — “Family Style?” Well… this is that– only reinvented. Kind of. Actually… sorry, not really. It’s still family style if that means sharing really good food from a communal dish. I love that. The sharing and the fun it brings, no matter what you call it!
I don’t often make meatballs. But lately, every time I’m at the market, my eye wanders to the pre-made meatballs lining the refrigerated case. After a while, I couldn’t help myself. Knowing my guys would love it, I succumbed by creating a leaner, healthier version I could feel good about… and enjoy myself.
A New Favorite: Lean Skillet Meatballs
Lean Skillet Meatballs, a healthier dish that’s become a new favorite. Made simpler with store-bought spaghetti sauce. A shared dish that brings friends and family to the table… or coffee table… easily.
Ingredients
- 1 lbs. lean ground turkey (about 1 package)
- 1/2 cup shredded zucchini
- 1 large egg, beaten
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt, plus extra salt and pepper
- 1/4 teaspoon dried oregano
- 1-1/2 cups smooth spaghetti sauce
- 1/4 cup water
- 4 oz part-skim mozzarella cheese, shredded
- sliced baguette
Instructions
Preheat the oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray.
Shred the zucchini. If you have more than you need for the 1/2 cup, add it to the sauce at the end of the dish.
Stir together the ground turkey, zucchini, beaten egg, breadcrumbs, parmesan cheese, salt, pepper, and oregano. Form 24 meatballs, about 1 tablespoon each, and lay on prepared baking sheet. Bake at 400° until fully cooked, about 12-15 minutes.
In an ovenproof skillet (like a cast iron skillet) over medium-high heat, add spaghetti sauce, any leftover zucchini, and water. Simmer about 5 minutes. Add cooked meatballs to the skillet and gently stir to coat meatballs with the sauce. Sprinkle even with shredded cheese.
Serve with a sliced baguette and seasonal salad.
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