Lean ground turkey is transformed into a bubbling skillet full of the most delicious Cheesy Turkey Meatballs. Satisfy your craving for Italian food with this low calorie dish.
I’ve been on a roll with ground turkey recipes lately. Can’t stop, won’t stop! I have loved cooking with this lean meat for over two decades and some of our favorite recipes have come about from my experimentation. Three Bean Turkey Chili and Turkey Meatloaf with BBQ Glaze, I’m lookin’ at you!
These Cheesy Turkey Meatballs have taken their place at the top of our list of favorites. They are seriously delicious. And, not in that “pretty good considering they are better for you” kind of way. They are stand-out fabulous in their own right. Your most steadfast beef and pork meatballs fans will love ’em.
I have made some important discoveries that have helped me create flavorful dishes with ground turkey that I’ve incorporated into this recipe.
Let’s talk about it!
Ingredients and Cook’s Tips
- For lean but luscious meatballs, start with 93% lean ground turkey.
- Part-skim mozzarella will help keep the fat and calorie count down.
- Look for a reduced sodium marinara from brands like Silver Palate or Victoria to significantly reduce sodium levels.
- I switch back and forth between using Parmesan, which is made from cow’s milk, and Pecorino Romano, which is made from sheep’s milk, in these meatballs and my other Italian recipes. They are similar hard, salty cheeses that add a ton of flavor. Costco carries big blocks of both of these cheeses and you can’t beat the price.
- Fennel seed is a fabulous way to make ground turkey (or beef) mimic the flavor of Italian sausage. It’s a very fragrant spice that adds a unique flavor to Italian sauces and helps to create these to die-for turkey meatballs. Crush it between your fingers before adding it to recipes to help it open up and begin to release its amazing flavor.
Instructions
- Heat olive in an oven-proof skillet over medium-low heat. Add the onion, mushrooms, and garlic and cook, stirring occasionally, until the mushrooms are tender and their liquid is nearly evaporated, 4 to 5 minutes.
- Season with salt and pepper and set aside to cool slightly.
- In a large bowl, whisk together the egg, Dijon mustard, salt and pepper.
- Stir in the bread crumbs, fresh parsley, dried basil and fennel seed. Use your fingers to lightly crush the fennel seed as you add it to help open it up and begin to release its fragrant oils.
- Add the ground turkey, sprinkle with the Parmesan or Pecorino Romano, and mix to combine.
- Fold in the slightly cooled mushroom mixture.
- Use your hands, or if you really want to be precise about it, use a cookie scoop to form the mixture into 16 meatballs.
- In the same skillet you used to cook the mushroom mixture, brown the meatballs in olive oil. There is no need to cook them through at this point, just cook them for 3 to 4 minutes, turning with tongs until nicely browned on all sides.
- Pour the marinara sauce into the skillet over the meatballs. Top with mozzarella cheese and transfer the uncovered skillet to the oven and bake for 15 to 20 minutes, or until meatballs are cooked through and cheese has melted.
- Garnish with fresh basil and they are ready to serve!
Make-Ahead Instructions
- Form the meatballs and place them on a foil-lined baking sheet. Cover with another sheet of foil and refrigerate the uncooked meatballs for up to 24 hours before proceeding with the recipe as directed.
- If desired, the meatballs can be frozen for longer storage. Transfer the baking sheet of uncooked meatballs to your freezer for an hour or two or until frozen solid. At this point you can transfer them to a freezer-safe plastic storage bag and freeze them for up to 3 months. Thaw them safely and completely overnight in the refrigerator when you’re ready to cook them.
Serving Suggestions
- My favorite way to serve these turkey meatballs is over a bed of Garlic Parmesan Zucchini Noodles. All my guys LOVE this meal. It keeps it low-carb and I promise you won’t even miss the pasta.
- Try them with couscous and your favorite roasted veggies.
- Not counting carbs? Pile them on toasted hoagie buns for an out-of-this-world delicious meatball sub.
- Of course, they are perfect paired with any variety of pasta you love.
Full disclosure – I always cook a double batch of these for my big family. If you need a large amount, just cook the meatballs in batches and then return them all to the skillet before topping with the sauce and cheese.
I find that one jar of marinara sauce is plenty even when I double the recipe. Slightly less saucy but still awesome.
Cheesy Turkey Meatballs
Ingredients
- 2 tablespoons olive oil, divided (or as needed)
- 3/4 cup diced cremini mushrooms
- 1/4 cup grated yellow onion
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt, divided
- freshly ground black pepper
- 1 egg
- 1 tablespoon Dijon mustard
- 1/4 cup seasoned Panko bread crumbs
- 1/4 cup chopped fresh parsley
- 3/4 teaspoon dried basil
- 1/2 teaspoon crushed dried fennel seed, crush it with your fingers before adding
- 1 pound 93% lean ground turkey
- 1/2 cup finely shredded Parmesan or Pecorino Romano cheese
- 25 ounces low-sodium marinara sauce, (use the entire jar or as much as desired)
- 1 cup shredded part-skim mozzarella
- 2 tablespoons torn fresh basil, for garnish
Instructions
- Heat oven to 375 degrees F. Heat 1 tablespoon oil in a deep 12-inch oven-proof skillet over medium-low heat. Add the onion, mushrooms, and garlic and cook, stirring occasionally, until the mushrooms are tender and their liquid is nearly evaporated, 4 to 5 minutes. Season with 1/4 teaspoon salt and pepper to taste and set aside to cool slightly.
- Meanwhile, in a large bowl, whisk together the egg, mustard, 1/4 teaspoon each salt and pepper. Stir in the bread crumbs, fresh parsley, basil and fennel seed (crush it with your fingers as you add it). Add the ground turkey, sprinkle with the Parmesan or Pecorino Romano cheese, and mix to combine. Fold in the mushroom mixture. Form the mixture into 16 meatballs and set them aside on a large piece of foil.
- In the same skillet you used to cook the mushroom mixture, heat the remaining olive oil over medium-high heat. Add the meatballs and brown on all sides. There is no need to cook them through at this point, just cook for 3 to 4 minutes, turning with tongs until nicely browned on all sides.
- Pour the sauce into the skillet over the meatballs. For very saucy meatballs add the entire jar of marinara or add less to your liking. Top with mozzarella cheese, transfer the uncovered skillet to the oven and bake for 15 to 20 minutes, or until meatballs are cooked through and cheese has melted.
- Garnish with fresh basil and serve.
Video
Notes
- For lean but luscious meatballs, start with 93% lean ground turkey.
- Part-skim mozzarella will help keep the fat and calorie count down.
- Look for a reduced sodium marinara from brands like Silver Palate or Victoria to significantly reduce sodium levels.
- I switch back and forth between using Parmesan, which is made from cow’s milk, and Pecorino Romano, which is made from sheep’s milk, in these meatballs and my other Italian recipes. They are similar hard, salty cheeses that add a ton of flavor. Costco carries big blocks of both of these cheeses and you can’t beat the price.
- Fennel seed is a fabulous way to make ground turkey mimic the flavor of Italian sausage. It’s a very fragrant spice that adds a unique flavor to Italian sauces and helps to create these to die-for turkey meatballs. Crush it between your fingers before adding it to recipes to help it open up and begin to release its amazing flavor.
- Form the meatballs and place them on a foil-lined baking sheet. Cover with another sheet of foil and refrigerate the uncooked meatballs for up to 24 hours before proceeding with the recipe as directed.
- If desired, the meatballs can be frozen for longer storage. Transfer the baking sheet of uncooked meatballs to your freezer for an hour or two or until frozen solid. At this point you can transfer them to a freezer-safe plastic storage bag and freeze them for up to 3 months. Thaw them safely and completely overnight in the refrigerator when you’re ready to cook them.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
