Cheesy Turkey Meatball Skillet

About This Recipe

Cheesy Turkey Meatballs covered in sauce and cheese, made all in one skillet, serve this with a green salad and a little bread on the side for dipping!

Ingredients

• 2 tablespoons skim milk (or water)
• 1/3 cup seasoned breadcrumbs
• 1/3 cup grated Pecorino Romano cheese
• 2 small cloves crushed garlic (or 1 large)
• 1 large egg
• 1 tablespoon tomato paste
• 1/4 cup chopped parsley (plus more for garnish)
• 1/4 teaspoon kosher salt
• 1 1/2 pounds 93% ground turkey
• cooking spray
• 2 cloves garlic (smashed with the side of a knife)
• 28 ounce can crushed tomatoes (I prefer Tuttorosso)
• kosher salt and black pepper (to taste)
• 1 1/2 cups shredded part-skim mozzarella cheese (I like thicker shredded Polly-O)
• parsley or basil for garnish

Instructions

1. In a large bowl combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley and salt and mix well to combine.
2. Add the turkey and mix using a fork to fully mix everything together, careful not to overwork and form into 18 meatballs.
3. Heat a large nonstick skillet over medium heat, when hot spray with oil and brown the meatballs about 5 to 6 minutes on each side. Set aside on a dish.
4. Reduce heat to medium-low, add the oil and garlic and cook until golden, about 1 to 2 minutes.
5. Add the tomatoes, salt and pepper to taste and return the meatballs to the skillet. Partially cover and simmer medium-low until cooked through, about 5 minutes.
6. Uncover, top with mozzarella cheese, cover and cook until melted, about 2 minutes. If your skillet doesn’t have a cover, you can put it under the broiler 2 to 3 minutes, until melted.