Meatballs are all the rage these days. I should know, I spent years working in a restaurant that only sold meatballs on top of or in things. I had never enjoyed them before my stint at this restaurant but that’s because I thought they had to be served with spaghetti and red sauce. Once I realized that meatballs go great on salads, with rice, or even just on their own I was hooked. This flavorful dish is one of my favorite ways to eat them now. I prefer a light turkey meatball over a heavier beef one, but you can use any meatball you prefer with this method, even store bought if you’re looking to save time.
Cheesy Skillet Meatballs
For the meal:
1 tablespoon olive oil
16 small turkey meatballs, uncooked
2 cups spicy pepper pasta sauce
1 1/4 cups shredded mozzarella
1/4 cup chopped parsley, for garnish and flavor
For the turkey meatballs if making:
1 lb ground turkey
2 cloves garlic, minced
1/2 cup panko breadcrumbs
1/4 cup diced red onion
1/2 teaspoon salt
large pinch black pepper
To make the meatballs: stir all the ingredients together. Use your hands to scoop out 16 even balls, about the size of a golf ball, roll to shape and pack tightly and set aside.
- Preheat the oven to 450°F.
- Heat the olive oil in an oven safe skillet on medium high heat.
- Add the meatballs and stir to coat in the oil. Brown the meatballs, cooking 1 minutes on each side or so.
- Add the tomato sauce and stir to coat. Cook on the stove for 5 minutes, stirring frequently.
- Top with the cheese and place in the oven for 15 minutes until the cheese is melted and browning on top.
- Top with chopped parsley and serve with a large salad or on pasta.