dinner · italian
Baked Turkey Meatballs with Melted Mozzarella
Tender turkey meatballs under a bubbling mozzarella lid. 48g protein.
Turkey meatballs are usually dry because lean meat has nothing to hold moisture. A panade of cottage cheese and panko fixes it: the curds melt into the meat and keep every ball soft and juicy. They brown in a hot oven, then get nestled into marinara and blanketed with mozzarella in the same skillet.
9.5 g protein per 100 kcal · USDA FoodData Central
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Join the waitlistIngredients
Meatballs
- ½ cup 2% cottage cheese115 g 2% cottage cheese
- ⅓ cup panko breadcrumbs20 g panko breadcrumbs
- 1 large egg1 large egg
- 1½ lb 93% lean ground turkey680 g 93% lean ground turkey
- 1 oz Parmesan, finely grated, about ½ cup28 g Parmesan, finely grated, about ½ cup
- 3 cloves garlic, grated3 cloves garlic, grated
- 2 tsp Italian seasoning2 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes¼ tsp crushed red pepper flakes
- ¾ tsp kosher salt¾ tsp kosher salt
- ½ tsp black pepper½ tsp black pepper
- 1 tsp olive oil, for the skillet1 tsp olive oil, for the skillet
To finish
- 2 cups marinara sauce530 g marinara sauce
- 1 cup shredded part-skim mozzarella115 g shredded part-skim mozzarella
- ¼ cup fresh basil leaves6 g fresh basil leaves
Method
- Heat the oven to 425°F (220°C) and brush a 12-inch oven-safe skillet with the oil. In a large bowl, mash the cottage cheese with a fork…
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7 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Keeps 4 days in the fridge. Reheat covered in a 350°F (175°C) oven for 15 minutes or in the microwave in 1-minute bursts. The baked meatballs alone freeze for 3 months.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
