Nutrition Serving: 3 meatballs and sauce
Calories: 356 kcal
Carbohydrates: 16 g
Protein: 31.5 g
Fat: 18 g
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
Meatballs:
2 tablespoons skim milk, or water
1/3 cup seasoned bread crumbs
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
Sauce:
2 cloves garlic, smashed with the side of a knife
28 ounce can crushed tomatoes
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
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 for 2 to 3 minutes, until melted.
