Turkey Meatball Skillet
Giant meatballs sailing in a beautiful, brick-red sea of marinara and golden brown melted mozzarella — portrait of a classic dinner, if ever there was one. Oh, but it hides a myriad of secrets: the meatballs are made with turkey, the whole thing comes together in five steps, and because it’s a skillet, every one of them is easy.
The sauce is a simple affair of olive oil, garlic, crushed tomatoes, and fresh rosemary. This is something you can pull off at the last minute with ingredients you’ve likely already got in the pantry — and yet, it’s got a vibrant, rosemary-infused flavor that’s right on point.
The meatballs also come together with a mere handful of ingredients: just breadcrumbs, garlic, parsley, and egg. The beauty of ground turkey is that it sears up like a champ — so your meatballs will be just as pretty as the beef and pork variety — but it’s got a nice, light texture and a mild flavor that lets every herb and aromatic you add to it shine. On the fork, these meatballs are tender, moist, and almost fluffy. They have a wonderful, meaty flavor too. They’re so savory and pleasing, especially layered in the bright, herby sauce and a blanket of gooey mozzarella. (Cheese pull!)
These meatballs would be lovely perched on a nest of fettuccine or a scoop of creamy polenta. But we like them best in a bowl with a giant slab of garlic toast for swabbing up the sauce. Pure, cozy comfort. If you’re feeling flush with time, a leafy green salad would be nice to balance out the cheesy, saucy, and meaty.
¼ cup plus 2 Tbsp extra-virgin olive oil, divided
2 Tbsp chopped Gelson’s organic fresh rosemary
4 garlic cloves, minced, divided
1 28-oz can crushed tomatoes
Kosher salt, to taste
Freshly ground black pepper, to taste
1 lb ground turkey
1 cup breadcrumbs
1 large Gelson’s egg
3 Tbsp chopped fresh parsley, plus more for garnish
1 cup shredded mozzarella cheese
Preheat the oven to 375°.
To make the sauce: Heat ¼ cup of the olive oil in a large pot over low heat. Add the rosemary and half the garlic, and cook, stirring continuously, until fragrant, about 1 minute. Add the tomatoes, and season with salt and pepper. Let the tomatoes simmer while you make the meatballs.
In a large bowl, combine the turkey, breadcrumbs, egg, parsley, and remaining garlic, and season with salt and pepper. Roll the mixture into 10 to 12 large meatballs and set aside.
In a large ovenproof skillet over medium-high heat, heat the remaining 2 tablespoons olive oil. Add the meatballs and brown, moving them occasionally to ensure they don't stick, about 5 minutes.
Ladle the sauce into the skillet over the meatballs. Top with the mozzarella and bake until the meatballs are cooked through, about 10 minutes. Garnish with additional parsley and serve hot.
Recipe source: Delish