A saucy, cheesy way to make a weeknight meatball dinner.
Cheesy meatballs are a family-favorite dinner, and tender ground turkey lightens up this flavorful one-pan supper.
You may want to consider doubling the recipe and freezing half for an extra quick fix.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Transfer them to freezer-safe storage bags until ready to use.
Maximize flavor by using a combination of both white and dark ground turkey.
Squeezing the meatballs make them tough and chewy.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
You want to shape them, not squeeze them.
Serve these turkey meatballs with either rice or hot pasta.
Add egg, onion, Parmesan, vinegar, salt, and pepper; stir to combine.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add turkey, stirring gently until just combined.
Using your hands, gently shape mixture into 16 (1 1/2-inch) balls.
Brown meatballs:
Heat oil in a large nonstick skillet over medium-high.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add meatballs; cook, turning often, until browned on all sides, 8 to 10 minutes.
Transfer to a plate.
Increase heat to medium, and bring to a simmer.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Simmer until spinach just begins to wilt, 2 to 3 minutes.
Return meatballs to sauce in skillet; sprinkle with mozzarella.
Finish cooking meatballs:
Cover and cook until meatballs are cooked through, 4 to 6 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Sprinkle with basil; serve immediately.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
