CookingLight diet CookingLight diet
Greg DuPree
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 6 (serving size: 3 meatballs)

If you don’t have a skillet with a lid, make sure your nonstick skillet is OK to use in the oven—a cast-iron skillet is a safe bet. Gina Homolka is the founder of skinnytaste.com and @skinnytaste.

How to Make It

Step 1

Prepare the meatballs: Combine turkey, sausage, panko, parsley, pecorino, Italian seasoning, salt, and grated garlic in a large bowl; form into 18 (2-inch) meatballs.

Step 2

Heat a large nonstick skillet over medium; coat skillet with cooking spray. Working in batches, add meatballs to skillet, and cook until browned on all sides, about 2 minutes per side. Remove meatballs from skillet, and set aside.

Step 3

Prepare the sauce: Reduce heat to medium-low. Add oil and smashed garlic to skillet; cook until garlic is golden, 1 to 2 minutes. Add tomatoes and crushed red pepper; return meatballs to skillet. Cover and simmer until cooked through, about 3 minutes. Uncover; add mozzarella pieces. Cover and cook until cheese is melted, about 2 minutes. If your skillet doesn’t have a lid, you can put it under the broiler until cheese is melted, 2 to 3 minutes. Garnish with additional chopped parsley.

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