Skillet Turkey Meatballs Recipe
These easy Turkey Meatballs are a leaner and quicker version of your favorite meatballs, made easy with store-bought pasta sauce and swapping ground turkey for ground beef, and are ready in under 30 minutes!
Servings: 6 servings
Calories: 205kcal
Ingredients
- 1 lbs. lean ground turkey
- 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 ½ cups pasta sauce homemade or store-bought
- 1/4 cup water
- 4 oz part-skim mozzarella cheese shredded
- sliced baguettes for serving
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 pasta sauce, any leftover zucchini, and water. Simmer about 5 minutes. Add cooked meatballs to the skillet and gently stir to coat the meatballs with the sauce. Sprinkle evenly with shredded cheese.
- Serve with a sliced baguette and seasonal salad.
Notes
- Servings: This recipe should make about 24 small meatballs or 16-18 meatballs about 1.5 inches in diameter.
Nutrition
Calories: 205kcal | Carbohydrates: 9g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 84mg | Sodium: 658mg | Potassium: 365mg | Fiber: 1g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 228mg | Iron: 2mg