This recipe is your busy weeknight dinner savior.
Let’s be honest: turkey meatballs have a reputation for being… well, dry. And sometimes a little boring.
But when you treat them right, searing them in a hot cast iron skillet to get a crust, adding plenty of sharp cheese, and finishing them in a bath of good marinara—they transform into something incredible.
This recipe has become a staple in my rotation because it feels like a “Sunday Dinner” but comes together fast enough for a Tuesday. Plus, it’s all done in one skillet, which means less time standing at the sink scrubbing dishes and more time relaxing from the workday.
Whether you serve these over pasta, on a sub (highly recommend!!), or just eat them straight out of the pan with a fork (I won’t judge), they are juicy, flavorful, and packed with protein.
Why This Method Works
- The Sear: Most recipes just have you bake meatballs. By searing them first in the cast iron, you lock in flavor and texture that the oven alone can’t give you.
- The Simmer: Finishing them in the sauce keeps the turkey incredibly moist.
The Ingredients
- 1.5 lbs Ground Turkey (I use 93% lean—it has just enough fat to keep things juicy)
- 1 Jar Rao’s Marinara (or your favorite sauce, but Rao’s is worth the hype here)
- 1 Egg
- ½ cup Breadcrumbs My favorite gluten free are these from Aldi . Theyre amazing and are high protein, making this dish full of protein! I love the plain and italian seasoning (either work in this recipe!)
- ½ cup Shredded Pecorino Romano or Parmesan
- 4 Garlic Cloves, minced
- 2 tsp Italian Seasoning
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Red Pepper Flakes (optional, but highly recommended for a little heat)
- Avocado Oil (about ½ tbsp for frying)
Instructions
1. Heat the Pan Preheat your oven to 375°F. While the oven warms up, place your cast iron skillet on the stovetop over medium-high heat and add the avocado oil. You want the pan nice and hot so the meat sears immediately rather than steams.
2. Mix the Meatballs In a large bowl, combine the ground turkey, egg, breadcrumbs, garlic, cheese, and all spices. Tip: Mix with your hands just until combined. If you overwork the meat, the meatballs can get tough—we want them tender! Roll them into golf-ball-sized rounds. To prevent your hands getting too sticky, rinse them with a little bit of water before forming the meatballs.
3. The Sear (Don’t Skip This!) Place the meatballs in the hot skillet. You may need to do this in two batches so you don’t overcrowd the pan. Sear for a few minutes until they get a deep brown crust, then flip. Continue turning for about 10 minutes total until they are browned nicely on all sides. (They don’t need to be cooked all the way through yet).
4. The Sauce Bath Once all the meatballs are browned and back in the skillet, pour that jar of Rao’s marinara right over the top.
5. Bake Slide the entire skillet into the oven. Bake at 375°F for 20 minutes. The sauce will thicken slightly and the meatballs will finish cooking gently in the tomato bath.
Serving Suggestions
Top with a little extra fresh basil or parmesan if you’re feeling fancy. Serve these over pasta, on a sub, over roasted veggies or just with a simple salad. These are perfect for meal prep because they reheat beautifully without drying out.
Let me know if you made this recipe in the comments below!
Trukey skillet meatballs
Ingredients
- 1.5 lbs ground turkey
- 1 egg
- 1/2 cup plain or italian breadcrumbs gluten-free work beautifully here, see above for favorite brand!
- 1/4 cup almond flour
- 1 tsp sea salt
- 1/2 tsp black pepper
- 4 minced garlic cloves
- 2 tsp italian seasoning
- 1/2 tsp red pepper flakes optional, but reccomend for just a touch of heat!
- 1/2 cup shredded pecorino romano or parmesan
- 1 jar Raos marinera sauce or other favorite italian jarred sauce
Instructions
- Preheat your oven to 375°F
- Heat the large cast iron skillet to medium-high heat with about 1/2 tbsp of avocado oil.
- While everything is heating, mix all ingredients with your hands in one bowl until just combined. Don't over-mix, it will make the meatballs tough. Roll into balls and place in heated cast iron skillet.
- Add your meatballs to the skillet one at a time. Give them plenty of space—you may need to do this in two batches so they don't steam. We want that cast iron to work its magic and give the meatballs a good sear.
- Cook for a few minutes per side until a deep, golden crust forms. Gently rotate them to brown about 4 different sides of the meatball. Keep this going until they are browned nicely all over; this usually takes about 10 minutes total. They don't need to be cooked all the way through! They will finish cooking in the oven.
- Add all the meatballs back into the skillet. Pour the marinara evenly over the top. Since cast iron is oven-safe, just slide the whole skillet directly into the oven. Bake for about 20 minutes, or until the meatballs are fully cooked and the sauce is bubbling.
- Serve over your favorite cooked noodles, sauteed vegetables or on its own!
