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This turkey meatball marinara skillet is a delicious and fast dinner. Leftovers for lunch taste even better, or bank extras in the freezer for future future meals.
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I love one-pan dinners that come together quickly – this dish fits the bill splendidly.
The key to delicious meatballs in this turkey meatball marinara skillet is using egg white and panko breadcrumbs to lock in moisture. The Worcestershire adds a very slight tang. Rather than chopping up fresh garlic and herbs, I opted for dry seasonings to shave off a few minutes of prep time.
It’s important not to overwork the meat or pack the meatballs too tightly. Mix the meat just enough to combine all of the ingredients, and pack them just firmly enough to stay together and survive flipping in the pan.
To get a nice browning on the meatballs, get the pan hot and liberally mist with oil before adding. If you scale up the recipe, cook the meatballs in batches so they don’t crowd the pan or touch.
Other Notes
96/4 ground beef or ground chicken breast will also work well in this recipe. Substitute with 99/1 ground turkey to decrease fat. Tomato provides plenty of sweetness, so opt for no-sugar added marinara.
These meatballs pair great with broccoli, riced cauliflower, and regular rice. For lunch, stuff them into a whole grain pita or wrap with lettuce or fresh basil.
Turkey Meatball Marinara Skillet
Ingredients
- • Ground turkey, 93% lean, 7% fat, raw, 1 lb (453 g)
- • Liquid egg whites, 0.25 cup (61 g)
- • Garlic powder, 1 tsp
- • Black pepper, 1 tsp, ground
- • Italian seasoning, 2 tsp
- • Low-fat mozzarella cheese, shredded, 1 cup (112 g)
- • Marinara sauce (no sugar added), 2.5 cup
- • Worcestershire, 1 tablespoon (18 g)
- • Panko bread crumbs, 0.25 cup (15 g)
Instructions
- In a large bowl combine the ground turkey, egg white, panko, Worcestershire, garlic powder, Italian seasoning, and black pepper with your hands.
- Using your hand with help from a small scoop or spoon, form the meatball mixture into evenly sized balls (recommend 18). Do not pack the meat too tightly.
- Heat a large skillet over medium high heat and spray it generously with cooking spray. Place the meatballs in the skillet and brown them for 3 minutes on each side.
- Pour the marinara sauce evenly into the skillet and turn the heat down to medium low. Cover the skillet with a lid and simmer the meatballs for 10 minutes.
- Immediately top the hot meatballs with the shredded mozzarella, cover and cook for an additional 1 minute, allowing the cheese to melt.
Notes
- Nutrition per serving (3 of 18 meatballs + some sauce) = 309 Cal, 24 g protein, 15g fat, 21 g carbs
- These meatballs taste even better leftover. Store in an airtight container in the fridge for up to 4 days or freeze for later. Reheat low and slow.
- If you scale up the recipe, brown the meatballs in batches to not crowd the pan.
- Find as a food in MyFitnessPal: “Modus Energy Turkey Meatball Marinara Skillet”
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Great content! Keep up the good work!