Cheesy Turkey Marinara Meatballs

Cheesy Turkey Marinara Meatballs are tender, flavorful cheese & turkey meatballs simmered in a rich marinara sauce and topped with more gooey, melted cheese. This comforting dish is perfect for pairing with pasta, crusty bread, or enjoying on its own as a hearty, crowd-pleasing meal!

Cheesy Turkey Marinara Meatballs

Cheesy Turkey Marinara Meatballs are such a great meatball recipe that I've made them twice this week!  Once with ground turkey which is what this recipe is, and again using ground beef.  You are going to just love these.  They are a delicious and nutritious choice for a meal that’s both comforting and satisfying. The combination of lean ground turkey and flavorful spices makes these meatballs very tasty will being tender and cheesy.  They taste really delicious! 

They are incredibly quick and easy to make, perfect for weeknights and weekends when you need a tasty meal without spending hours in the kitchen. With just a few simple ingredients, you can mix the turkey, cheese, and spices, then scoop the mixture into meatballs—no complicated steps required. Simply bake in the oven, giving you time to prep a side dish or relax. You'll have a hearty meal ready in under an hour. 

Enjoy!

What Ingredients do I need?

Meat & Dairy:

• 2 lbs ground turkey - 7% or 15% fat for juicy meatballs
• grated Parmesan
• egg
• mozzarella cheese - for shredding

Herbs & Spices:

• onion powder
• fresh garlic
• Italian seasoning
• black pepper
• cayenne pepper
• crushed red pepper flakes
• fresh basil or parsley (for topping)

Sauces & Condiments:

• 1 24 oz. jar Marinara sauce

Substitutions and Variations

Substitutions

• Turkey: Substitute with ground chicken, lean ground beef, or a mix of beef and pork for a different protein base.

• Cheese:  Use cheddar, provolone, gouda, or Monterey Jack instead of mozzarella or Parmesan for a unique flavor twist.

• Marinara Sauce:  Swap with homemade tomato sauce, Alfredo sauce, or a creamy pink sauce for a different flavor profile.

• Seasonings:  Replace Italian seasoning with fresh or dried oregano, thyme, or basil to customize the herb blend.

• Spice Level:  Omit cayenne and red pepper flakes for a milder dish, or add chili powder or sriracha for more heat.

These substitutions ensure flexibility while keeping the dish delicious and satisfying!

Variations

• Low-Carb/Keto-Friendly:  Serve the meatballs over zucchini noodles, cauliflower rice, or on their own instead of pasta.

• Herby Delight:  Mix in fresh chopped herbs like basil, parsley, or oregano into the meatballs for a burst of fresh flavor.

• Vegetable Boost:  Add finely grated zucchini, carrots, or spinach to the meatball mixture for added nutrition and moisture.

These simple changes allow for a variety of flavors while maintaining the essence of the dish!

Kitchen Tips and Notes

• Use Ground Turkey with Some Fat:  Opt for ground turkey with a little fat (not 99% lean) to keep the meatballs tender and flavorful.

• Don’t Overmix:  Gently combine the ingredients to avoid dense meatballs. Overmixing can make them tough.

• Uniform Meatballs:  Use a small cookie scoop or wet your hands to shape evenly sized meatballs for consistent cooking.

• Presentation Tip:  Top with fresh parsley or basil and a sprinkle of grated Parmesan just before serving for a restaurant-style finish.

• Moist Meatballs:  Turkey can be lean, so don’t skip the cheese and egg in the mixture; they add moisture and help prevent the meatballs from drying out.

• Sauce Quality Matters:  Use a high-quality store-bought marinara or make your own for the best flavor. A robust sauce complements the mild turkey meatballs perfectly.

• Serving Suggestions:  Serve over pasta, rice, polenta, zucchini noodles, or with a side of garlic bread for a complete meal.

• Make-Ahead and Freezing:  Prepare the meatballs ahead of time and freeze them raw or cooked. Reheat in marinara sauce when ready to serve for a quick meal.

• Portion Size:  This recipe makes a generous batch of meatballs, great for meal prepping or feeding a crowd. Halve the recipe if cooking for a smaller group.

     Items you may need     

Mixing Bowls
Casserole Dish

Small Cookie Scoop

Marinara Sauce




    Other Meatball Recipes     

Moroccan Meatballs with Pita, Tomatoes, and Cucumbers

Grilled Chicken Kofta

Mongolian Meatballs

Asian Meatballs in Lettuce Wraps

Piri Piri Turkey Meatballs

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Cheesy Turkey Marinara Meatballs

yield:  21 - 25 meatballs

2 lbs ground turkey
1 cup shredded mozzarella
1/2 cup grated Parmesan
1 egg
2 teaspoons onion powder
2 teaspoons fresh minced garlic
1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper,
a pinch crushed red pepper flakes
1 jar Marinara sauce
1 cup shredded mozzarella cheese
Fresh basil or parsley, for topping

Preheat the oven to 400ºF.  Lightly spray a large casserole dish with cooking spray.

Combine ground turkey, 1 cup mozzarella, Parmesan, egg, onion powder, garlic, Italian seasoning, cayenne, and crushed red pepper flakes in a large mixing bowl. Mix gently to incorporate the ingredients.  Use a small cookie scoop to form the meatballs and arrange in the casserole dish 1 inch apart.  Use two casserole dishes if necessary.

Bake for 15 to 20 minutes or until fully cooked. Remove from the oven.  Top with the Marinara sauce and shredded cheese bake for an additional 5 to 10 minutes until the cheese has fully melted.

Serve with a side salad and crusty bread, over pasta, rice or zucchini noodles.

Cider Pumpkin Waffles

Indulge in the cozy flavors of the season with Cider Pumpkin Waffles—warm spices, rich pumpkin, and a hint of apple cider in every golden, fluffy bite. Perfect for crisp autumn mornings or festive winter brunches!

Cider Pumpkin Waffles

Today's recipe tastes so good I know you are going to love them!  Cider Pumpkin Waffles are a cozy and flavorful breakfast treat that blends the essence of autumn and winter. These waffles are made with a rich batter incorporating smooth pumpkin puree and a splash of apple cider, and boiled cider for added oomph, creating a perfect harmony of seasonal flavors. Warm pumpkin pie spices infuse the waffles with a fragrant, spiced aroma reminiscent of a crisp fall morning or a festive winter holiday.

The waffles have a golden, slightly crisp exterior with a tender, fluffy interior. They pair beautifully with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkling of powdered sugar. For an extra indulgence, top them with caramelized apples or pecans to enhance their rustic charm. These waffles are ideal for a cozy breakfast or brunch, celebrating the best flavors of the colder months.  Plus, they're easy to make, versatile, and sure to impress family and friends!  Make this large batch and freeze any leftovers for a warm comforting breakfast all through the season.

Enjoy!

What Ingredients do I need?

• Dairy
• Unsalted butter
• Large eggs

• Canned Goods
• Pumpkin puree

• Baking
• All-purpose flour
• Baking powder
• Baking soda
• Pumpkin pie spice
• Kosher salt

• Pantry
• Vanilla extract
• Maple syrup

• Beverages
• Apple cider
• Boiled cider (optional) - can be purchased here

Substitutions and Variations

Substitutions

• Unsalted Butter: Use melted coconut oil, vegetable oil, or unsweetened applesauce for a dairy-free or lower-fat option.

• Pumpkin Puree: Substitute with sweet potato puree

• Apple Cider: Use apple juice or a mix of water and a touch of apple cider vinegar for a similar flavor.

• Boiled Cider: Omit or reduce apple cider in a saucepan until thickened for a homemade substitute.

• Vanilla Extract: Swap with a small amount of maple flavoring.

• All-Purpose Flour: Replace with whole wheat flour, oat flour, or a gluten-free flour blend for dietary needs.

• Pumpkin Pie Spice: Mix cinnamon, nutmeg, ginger, and cloves if you don’t have pre-made spice.

• Kosher Salt: Use sea salt or table salt, but adjust the quantity (table salt is finer and saltier).

These swaps ensure flexibility without losing the warm, cozy flavor of the waffles!

Variations

• Top the waffles with caramelized apple slices or an apple compote.

• Add ½ cup of chopped pecans, walnuts, or almonds to the batter for added crunch and flavor.

• Sprinkle extra nuts on top with a drizzle of maple syrup for serving.

Kitchen Tips and Notes

• Use Room-Temperature Ingredients:  Bring eggs, butter, and other refrigerated ingredients to room temperature to ensure a smooth batter and even cooking.

• Don’t Overmix the Batter:  Stir the wet and dry ingredients together until just combined to keep the waffles light and fluffy. Overmixing can make them dense.

• Preheat the Waffle Iron Properly:  Allow your waffle iron to heat thoroughly before adding batter for crispy exteriors. A properly heated iron also helps prevent sticking.

• Grease the Waffle Iron:  Even if your waffle maker is non-stick, lightly grease it with a brush or spray before each batch to ensure easy removal.

• Concentrate the Apple Cider Flavor:  The addition of Boiled Cider gives the dish a concentrated apple flavor plus it will last in your refrigerator up to 6 months.  If you are not using you can simmer apple cider on low heat to reduce it by half before adding it to the batter in addition to the regular called for apple cider.

• Freeze Extras:  Make a double batch and freeze leftovers. Cool waffles completely, wrap them in parchment, and store in an airtight container. Reheat in a toaster or oven for a quick breakfast.

• Check for Doneness:  Don’t rely on the waffle iron’s indicator light alone. Peek inside to ensure the waffles are golden and crisp to your liking.

• Serving Ideas:  These waffles pair beautifully with seasonal toppings like whipped cream, toasted pecans, spiced apple compote, or a drizzle of maple syrup. For a festive twist, add caramel sauce or a dusting of powdered sugar.

These tips help ensure your waffles are perfectly cooked, flavorful, and ready to impress!

     Items you may need     

Boiled Cider

Mixing Bowls 

Mixing Bowls with Lids

Belgian Waffle Maker with Pancake Plates

Dash Mini Waffle Maker

Round Belgian Waffle Maker

Spatula

Small Tongs

Platter

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Cider Pumpkin Waffles

serves 6

6 tablespoons unsalted butter
1 cup pumpkin puree
1 1/2 cups apple cider

1 Tablespoon boiled cider
2 large eggs
2 tablespoons maple syrup
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt

Add all the butter to a medium pot over medium heat. Allow the butter to melt and brown, until it smells toasted, about 2-3 minutes, stirring often. Remove from the heat and pour into a large mixing bowl. Whisk in the pumpkin, cider, eggs, maple syrup, and vanilla. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt, stir until just combined.

Preheat your waffle iron. Cook the waffles according to your waffle iron's directions. Serve topped with butter and maple syrup if desired. 

Chicken Milanese with Arugula Salad

Chicken Milanese with Arugula Salad is a delightful dish that combines crispy, golden-brown chicken with a refreshing, peppery salad.

Chicken Milanese with Arugula Salad

Chicken Milanese with Arugula Salad is a perfect balance of crispy, golden-brown chicken paired with a fresh, peppery salad. The combination of tender chicken coated in a crunchy breadcrumb crust and a light, refreshing arugula salad is not only delicious but also incredibly satisfying. Whether you're looking for a quick weeknight dinner or an impressive meal to serve guests, this dish is versatile and easy to make. The simple yet vibrant lemon dressing enhances the freshness of the arugula, while the chicken adds a savory, satisfying element to the plate.

What makes this recipe truly irresistible is its ability to offer both indulgence and lightness in one dish. The crispy texture of the chicken contrasts beautifully with the crisp greens, while the citrusy dressing adds a burst of brightness. It's a meal that's both comforting and refreshing, making it a go-to for any occasion. Plus, it's easily customizable to suit dietary preferences and available ingredients, ensuring that you can enjoy a delicious, flavorful meal with minimal effort.

Enjoy!

What Ingredients do I need?

• Proteins:  
• 4 boneless, skinless chicken breasts (about 6 ounces each)

• Dry Goods:
• plain panko breadcrumbs
• all-purpose flour
• Coarse salt 
• Ground pepper 

• Dairy:
• 2 large eggs

• Oils & Vinegars:
• olive oil 

• Produce:
• 2 lemons 
• 5 ounces baby arugula
• 1 cucumber 
• fresh dill

Substitutions and Variations

Substitutions

• Chicken Breast: Substitute with chicken thighs (boneless, skinless) turkey breast , veal or pork cutlets

• Panko Breadcrumbs: Substitute with regular breadcrumbs, crushed cornflakes, ground almonds, or crushed crackers (e.g., Ritz)

• Arugula:  Substitute with Spinach, Mixed greens, Baby kale, or Watercress 

• Lemon Juice:  Substitute with vinegar (white wine, apple cider, or balsamic), lime juice , or orange juice.

• Cucumber:  Substitute with celery, zucchini, or radishes 

Variations

• Garnishes:  Include shaved Parmesan, cherry tomatoes, or even a drizzle of balsamic glaze, adding layers of flavor and texture.

• Caprese Chicken Milanese: Top the cooked chicken with fresh sliced mozzarella, ripe tomatoes, and a drizzle of balsamic glaze. Serve the arugula salad on the side or mixed into the dish.

• Chicken Milanese with Avocado & Mango Salad:  Instead of arugula, toss together mixed greens with sliced avocado, fresh mango, and a light citrus vinaigrette. Top with the crispy chicken breast for a tropical twist.

• Lemon & Herb Chicken Milanese:  Instead of just plain breadcrumbs, mix in finely chopped fresh herbs like rosemary, thyme, or basil into the breading. Marinate the chicken breasts with olive oil, lemon zest, and garlic for an hour before breading and frying.

• Spicy Chicken Milanese:   Add chili flakes, paprika, or cayenne pepper to the breading mixture for a spicy kick. You can also mix some chili powder or smoked paprika into the olive oil dressing for the arugula salad.

• Chicken Parmesan Milanese:  After frying the chicken, top each breast with marinara sauce and a generous amount of shredded mozzarella cheese. Return it to the oven for a few minutes until the cheese melts and becomes bubbly. Serve with the arugula salad on the side or on top.

Kitchen Tips and Notes

• Gluten-Free Chicken Milanese:  Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cornflakes. Use a gluten-free flour blend for the dredging step.

• Pound the Chicken Evenly:  Use a meat mallet to pound the chicken breasts to an even thickness (about ½ inch). This helps them cook more evenly and quickly, resulting in a tender interior and crispy exterior.

• Proper Breading Technique:  Dredging Order: First, coat the chicken in flour, then dip it into the beaten eggs, and finally coat it in panko breadcrumbs. Press the breadcrumbs into the chicken gently to ensure a good coating.

• Double Dipping (optional): For an extra-crispy crust, dip the chicken back into the egg and breadcrumbs after the first coating. This will create a thicker, crunchier crust.

• Season the Breading:  Don't forget to season your flour, eggs, and breadcrumbs with salt and pepper. Adding a pinch of garlic powder, paprika, or dried herbs to the breadcrumbs can also enhance the flavor of the chicken.

• Fry in Batches:  Avoid overcrowding the pan to ensure the oil stays hot and the chicken fries evenly. Fry the chicken in batches, and make sure to keep the heat at medium-high to get a crispy, golden crust.

• Drain on Paper Towels:  After frying, place the chicken on a plate lined with paper towels to absorb excess oil and maintain the crispiness.

• Dress Right Before Serving:  Dress the salad just before serving to prevent the arugula from wilting. Toss gently to coat the greens without bruising them.

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Chicken Milanese with Arugula Salad


serves 4

1 ¼ cups plain panko
⅓ cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
¼ cup plus olive oil
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula
1 cucumber, peeled and sliced

2-3 stems of fresh dill, chopped

Pat the chicken breasts dry with paper towels. Pound them to an even thickness of ½ inch using a meat mallet or rolling pin (place them between two sheets of plastic wrap or parchment paper). 

Place the flour in a shallow dish and season with a pinch of salt and pepper.  Add the beaten eggs to another dish.  In a third dish, add the panko breadcrumbs.  Dredge each chicken breast in the flour, shaking off any excess.  Dip it into the beaten eggs, allowing excess to drip off.  Coat it in the panko breadcrumbs, pressing gently to adhere. Place the breaded chicken on a clean plate.

Heat ¼ cup olive oil in a large skillet over medium heat. Once the oil is hot (but not smoking), add the chicken breasts.  Cook for about 3–4 minutes per side, or until the coating is golden brown and the internal temperature reaches 165°F (75°C).  Transfer to a plate lined with paper towels to drain excess oil.

In a large bowl, combine the baby arugula and cucumber slices. Drizzle with 2 tablespoons fresh lemon juice, 1–2 tablespoons olive oil, half of the chopped dill, and a pinch of salt and pepper. Toss gently to combine.

Plate each chicken breast and top with the remaining chopped dill.  Add a portion of the arugula and cucumber salad on the side.  Garnish with lemon wedges for squeezing over the chicken.