Description
These skillet turkey meatballs are cooked in a creamy, high-protein pan sauce. The secret to a lighter sauce? Blended cottage cheese instead of heavy cream! Serve over egg noodles, rice or mashed potatoes for a comforting weeknight meal.
Ingredients
For the meatballs
1 lb ground turkey
2 Tbsp Worcestershire sauce
½ tsp garlic powder
¼ onion, finely minced or grated
1 egg
⅔ cup panko breadcrumbs
1 tbsp olive oil
For the sauce
1 Tbsp butter
1 tsp flour
1 tsp Better Than Bouillon + 1 cup water (Or 1 cup of vegetable broth)
¼ cup cottage cheese, blended until smooth
¼ tsp salt
¼ tsp garlic powder
Instructions
Make the meatballs. In a medium bowl, combine turkey, Worcestershire, garlic powder, onion, egg, and panko. Mix gently until just combined. Shape into meatballs.
Brown the meatballs. Heat a drizzle of olive oil in a large skillet over medium-high heat. Brown meatballs on all sides (they don’t need to be fully cooked yet). Remove and set aside.
Make the sauce. In the same skillet, melt the butter. Stir in the flour and cook for 1 minute. Slowly whisk in bouillon and water until smooth. Add salt, garlic powder, and blended cottage cheese. Simmer until thickened and creamy.
Simmer together. Return the meatballs to the skillet and simmer over low heat. Cover and cook for about 10 minutes, until meatballs are cooked through and reach an internal temperature of 165°F.
Serve. Spoon meatballs and sauce over noodles, rice, or mashed potatoes.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: stove top