Ingredients:
- lbs lean ground turkey (93% lean)
- /2 cup Panko breadcrumbs
- /4 cup fresh parsley, chopped
- /4 cup finely grated onion
- cloves garlic, minced
- large egg, lightly beaten
- /4 cup grated Parmesan cheese
- teaspoon smoked paprika
- /2 teaspoon dried oregano
- Salt and black pepper to taste
- tablespoons olive oil
- /2 medium yellow onion, diced
- cloves garlic, minced
- oz can crushed tomatoes
- /2 cup low sodium chicken broth
- teaspoon dried basil
- oz fresh mozzarella, sliced or shredded
- /2 cup shredded Parmesan cheese (for topping)
Instructions:
- Combine all meatball ingredients (ground turkey through pepper) in a large bowl. Mix gently by hand until just combined. Do not overmix.
- Roll the mixture into uniform 1.5-inch meatballs. Heat olive oil in a 10- or 12-inch oven-safe cast iron skillet over medium-high heat. Sear meatballs in batches until nicely browned on all sides. Remove seared meatballs and set aside.
- Reduce heat to medium. Add diced onion to the skillet drippings and sauté until softened (about 4 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes, chicken broth, dried basil, salt, and pepper. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Gently return the seared meatballs to nestle into the sauce. Cover the skillet and simmer gently for 15–20 minutes, or until the meatballs are cooked through (internal temperature 165°F/74°C).
- Preheat your broiler. Remove the lid from the skillet, top the meatballs generously with the fresh mozzarella, and sprinkle with the extra Parmesan cheese.
- Place the skillet under the broiler for 2–4 minutes, watching closely, until the cheese is melted, bubbly, and lightly golden brown.
- Let the skillet cool for 5 minutes before serving directly from the pan over pasta, noodles, or crusty bread.