Ingredients
2tbspskim milk,or water
⅓cupseasoned breadcrumbs
⅓cuppecorino romano cheese,grated
2small garlic cloves,or 1 large, crushed
1large egg
1tbsptomato paste
¼cupparsley,chopped, plus more for garnish
¼tspkosher salt
1½lbs93% ground turkey
cooking spray
2garlic cloves,smashed
28ozcrushed tomatoes,(1 can)
kosher salt and black pepper,to taste
1½cupsmozzarella cheese,part-skim, shredded
parsley,or basil, for garnish
Preparation
In a large bowl, combine the milk, breadcrumbs, mozzarella cheese, garlic, egg, tomato paste, parsley, and salt. Mix well to combine.
Add the turkey, then mix using a fork to fully mix, careful not to overwork. Form the mixture into 18 meatballs.
Heat a large nonstick skillet over medium heat. When hot, spray with oil and brown the meatballs for about 5 to 6 minutes on each side. Set aside on a dish.
Reduce the heat to medium-low, add the oil and garlic, then cook for about 1 to 2 minutes, until golden.
Add the tomatoes, salt, and pepper to taste. Return the meatballs to the skillet.
Partially cover and simmer medium-low for about 5 minutes until cooked through.
Uncover, top with mozzarella cheese, cover, then cook for about 2 minutes until melted. If the skillet doesn’t have a cover, put it under the broiler for about 2 to 3 minutes, until melted.
Serve warm, and enjoy!
