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.
1 pound 93% lean ground turkey
12 ounces sweet Italian turkey or chicken sausage, casings removed (about 4 sausages)
1/2 cup whole-wheat panko (Japanese breadcrumbs)
1/4 cup chopped fresh parsley, plus more for garnish
2 tablespoons grated pecorino Romano cheese (1/2 oz.)
1 teaspoon Italian seasoning
1/4 teaspoon kosher salt
2 garlic cloves, grated
1 tablespoon extra-virgin olive oil
2 garlic cloves, smashed
1 (28-oz.) can unsalted crushed tomatoes
Crushed red pepper to taste
3/4 cup fresh mozzarella cheese, torn into pieces
Added sugars 0g
Calcium 20% DV
Potassium 12% DV
How to Make It
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.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.