Trukey skillet meatballs
These juicy one-pan turkey meatballs are seared in a cast iron skillet for a golden crust and baked in marinara for a flavorful, high-protein dinner that is never dry.
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!