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Cheesy Turkey Meatball Skillet | giveitsomethyme.com – Healthy turkey meatballs moistened with shredded zucchini and onion rather than breadcrumbs makes for the most tender meatballs ever!
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5 from 3 votes

Cheesy Turkey Meatball Skillet

This delicious Cheesy Turkey Meatball Skillet bathing in a kicked up marinara sauce and served with toasted baguette is perfect for game day snacking or dinner any night of the week!
Course Appetizer, Dinner, Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 302kcal
Author Kim Peterson

Ingredients

  • 1 cup shredded zucchini
  • 1 ½ pounds ground turkey
  • 1 small yellow onion , finely chopped
  • ¾ teaspoon each of dried oregano and dried basil
  • ½ teaspoon each kosher salt and black pepper
  • 1 tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 2 medium shallots , finely chopped
  • 3 garlic cloves , minced
  • ½ teaspoon crushed red pepper
  • 24 ounces marinara sauce , homemade or store-bought
  • 1 tablespoon each fresh oregano and parsley, chopped, plus extra for garnish
  • 4 ounces burrata cheese
  • 1 cup freshly grated mozzarella cheese
  • Parmesan cheese, for serving
  • Sliced baguette, toasted

Instructions

  • Preheat oven to 400°F.
  • Squeeze as much moisture as you can from the shredded zucchini with either paper towels or a dish towel.
  • In a medium bowl, combine the zucchini, turkey, onion, oregano, basil, salt and pepper.
  • Form 24 meatballs with turkey mixture, about 1 ½ tablespoons each and place on a parchment-lined, rimmed baking sheet.
  • Refrigerate 20 minutes to firm up or up to overnight.
  • When ready, bake in preheated oven until mostly cooked through, about 10 minutes.
  • Meanwhile, heat oil in a large cast iron or ovenproof skillet over medium-high heat.
  • Add mushrooms and shallots and cook 5-7 minutes, stirring occasionally.
  • Add garlic and crushed red pepper, and cook 1 minute, stirring frequently.
  • Stir in marinara sauce, reduce heat to medium and simmer 5 minutes.
  • Stir in fresh oregano and parsley.
  • Add meatballs to the sauce and cook 2 minutes.
  • Tear apart burrata and spread evenly over meatballs and sauce along with the mozzarella.
  • Preheat broiler with oven rack in top position.
  • Broil meatball mixture until cheese is melted and bubbly, 3-4 minutes.
  • Grate fresh parmesan cheese over skillet and garnish with fresh herbs.
  • Serve with toasted baguette. Enjoy!

Notes

*Meatballs can be made one day ahead of cooking. Also, they can be frozen after baking and stored in a resealable bag for up to 3 months.

Nutrition

Serving: 1 serving | Calories: 302kcal | Carbohydrates: 13g | Protein: 38g | Fat: 13g | Cholesterol: 88mg | Sodium: 779mg | Potassium: 1065mg | Fiber: 3g | Sugar: 8g | Vitamin A: 876IU | Vitamin C: 17mg | Calcium: 293mg