Nix’s Cheesy Turkey Meatball Skillet

Meatball and tomato sauce delivery in a healthy package.

Ingredients

Meatballs:

• 2 tablespoons oat milk, 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 or ketchup

• 1/4 cup chopped parsley, plus more for garnish (or 2tbspn dried parsley or italain seasoning)

• 1/4 teaspoon kosher salt

• 1 1/2 pounds 93% ground turkey

• cooking spray

Sauce:

• 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

• 3/4 - 1 cup shredded part-skim mozzarella cheese, or vegan alternative

• parsley or basil for garnish

Directions

1. In a large bowl combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley and salt and mix well to combine.

2. Add the turkey and mix using a fork to fully mix everything together, careful not to overwork and form into 18 meatballs.

3. 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.

4. Reduce heat to medium-low, add the oil and garlic and cook until golden, about 1 to 2 minutes.

5. 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.

6. 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.

Adapted from Skinnytaste.