Cheesy Turkey Meatball Skillet

• servings: 6 servings
• total time: 45 minutes

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

Directions

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.

Nutrition

• Serving Size: 3 meatballs and sauce
• Calories: 356 kcal
• Total Fat: 18 g
• Saturated Fat: 6.5 g
• Cholesterol: 134.5 mg
• Sodium: 809 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 0.5 g
• Total Sugars: 5.5 g
• Protein: 31.5 g