Description
Ingredients
Yield: 6servings | Serving Size: 3meatballs and sauce
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!
2tablespoonsskim milk, or water
1/3cupseasoned breadcrumbs
1/3cupgrated Pecorino Romano cheese
2small cloves crushed garlic, or 1 large
1large egg
1tablespoontomato paste
1/4cupchopped parsley, plus more for garnish
1/4teaspoonkosher salt
1 1/2pounds93% ground turkey
cooking spray
2clovesgarlic, smashed with the side of a knife
28ouncecan crushed tomatoes, I prefer Tuttorosso
kosher salt and black pepper, to taste
1 1/2cupsshredded part-skim mozzarella cheese, I like thicker shredded Polly-O
parsley or basil for garnish
Instructions
- In a large bowl combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley and salt and mix well to combine.
- Add the turkey and mix using a fork to fully mix everything together, careful not to overwork and form into 18 meatballs.
- 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.
- Reduce heat to medium-low, add the oil and garlic and cook until golden, about 1 to 2 minutes.
- 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.
- 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.
Last Step:
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