Cheesy Turkey Meatball Skillet
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!
Foto: SkinnytasteBahan-bahan
- 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
Langkah-langkah
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.
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