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.
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