I don’t know about you, but with football back on the big screen and our recent cold snap due to Irma I’ve been dreaming about nothing but flavorful, fall cozy dishes. And when I think of cozy my mind immediately goes to any sort of meat and pasta bake. But I also wanted a dish that was a breeze to make and a little less heavy. Enter my turkey and mushroom meatball bake full of fresh garlic, basil, and warm rustic bead for dipping. Is your mouth watering yet?
The trick to this dish, and really most one pot dishes is building of flavors. Think sautéing garlic, browning meatballs, adding a rich marinara sauce, and topping that of with fresh mozzerella and basil. Those flavors all in one skillet; you can’t ask for anything bolder, richer and more satisfying. Oh wait you can, once you dip that warm rustic bread in to soak up all of that cheesy, tomato-y goodness…now we’re talking!
Another reason I love this dish is how easy it is to make. You can make the meatballs by hand the night before, and pro tip…when I’m making this dish I’ll make double or triple the meatballs and freeze them for future use. As long as they’re wrapped well to prevent freezer burn meatballs should last in the freezer for at least 6 months.
Also, on the easy train is the sauce. I love a great homemade sauce as much as the next person, but in a dish like this where there are so many other bold flavors a high quality jar of marinara will completely suffice.
I knew, honestly before it finished simmering, that this recipe would be a winner. Great for tailgates, Saturdays at home, potluck dinners and just any old night of the week, these skillet turkey meatballs promise to satisfy everyone in the room. It’s cheesy, packed with flavors, and a wonderful consistency that ensures the perfect bite in every bite.
Find the full recipe below, and tell me if you’re feeling the one-pan skillet meatball bake this fall! Truly, MKR
- 2 pounds organic ground turkey
- 1 cup white mushrooms finely chopped
- 4 cloves of garlic finely diced
- 1 egg
- 1/2-1 cup Itallian bread crumbs
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic salt
- 2 tablespoons worcestershier sauce
- 2 containers of fresh sliced mozzarella
- 2 jars of marinara sauce, your choice of flavor
- Fresh basil for garnish
- 1 loaf of crusty bread (sourdough, french, whatever you'd like)
- In a large bowl add the first 9 ingredients and mix until well combined. You may need to add additional bread crumbs to create the right consistency. You want the mixture to be wet, but able to hold together.
- Begin rolling your meatballs and set aside on a pan. You don't want them to be too big as you want them to easily fit on to your bread; about one inch.
- Preheat the oven to 400 degrees.
- Bring a large cast iron skillet to medium coated with non stick spray to medium high heat. Add your meatballs and cook until almost done turning the meatballs over to brown on all sides. Approximately 5-7 minutes.
- Add marinara to your skillet and layer with mozzarella. Very carefully transfer to oven and bake until cheese is fully melted. Approximately 7-10 minutes.
- Remove, garnish with fresh basil and enjoy!
