Tag: meatballs

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Turkey Meatball Marinara Skillet

Turkey Meatball Marinara Skillet
Turkey Meatball Marinara Skillet

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.

  • Turkey Meatball Marinara Skillet
  • Turkey Meatball Marinara Skillet

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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Mango Chile Turkey Meatballs

Mango Meatballs
Mango Meatballs

These baked mango chile turkey meatballs are high protein candy for dinner.

To prepare these mango chile turkey meatballs I highly recommend purchasing an immersion blender. It’s an incredibly powerful tool to make sauces, soups, and in this case to puree fruit. For the power and the money, this one is very impressive.

Ensure you use a mango that is completely ripe, more on the side of being over-ripe. An under-ripe mango will make these meatballs too acidic/tart. Take the time to slow simmer the mango and remove excess water. The time may vary depending on your mango – it took me about 45 minutes to cook down three mangoes. After cooking, the reduction will have a gel quality versus a liquid. Err on the side of making it thicker. If you don’t eliminate enough water, it will be difficult to form the meatballs into a solid ball.

Combine the chile-lime seasoning with the mango and thoroughly blend together before adding the turkey. This will ensure the meatballs are uniformly seasoned. Use your hands to gently mix the mango with the turkey – just enough to combine everything.

To best fit my macros, I formed 16 meatballs that were about the size of 2 tablespoons. Feel free to partition differently – you may need to reduce the bake time if you make them smaller. I don’t recommend making them any larger than the size I made them. As they cook, you will see a bit of water and fat in the bottom of the pan. This will nearly disappear when cooking is completed.

Let me know if you made these and what you think!

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