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.

cheesymeatballskillet-1aKelsey Kinser

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

1 egg

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.

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To make the finished dish:
  1. Preheat the oven to 450°F.
  2. Heat the olive oil in an oven safe skillet on medium high heat.
  3. Add the meatballs and stir to coat in the oil. Brown the meatballs, cooking 1 minutes on each side or so.
  4. Add the tomato sauce and stir to coat. Cook on the stove for 5 minutes, stirring frequently.
  5. Top with the cheese and place in the oven for 15 minutes until the cheese is melted and browning on top.
  6. Top with chopped parsley and serve with a large salad or on pasta.

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