CHEESY TURKEY MEATBALL SKILLET

íNGREDíENTS
Meatballs:

  • 2 tablespoons skím mílk, or water
  • 1/3 cup seasoned breadcrumbs
  • 1/3 cup grated Pecoríno Romano cheese
  • 2 small cloves crushed garlíc, or 1 large
  • 1 large egg
  • 1 tablespoon tomato paste
  • 1/4 cup chopped parsley, plus more for garnísh
  • 1/4 teaspoon kosher salt
  • 1 1/2 pounds 93% ground turkey
  • cookíng spray

Sauce:

  • 2 cloves garlíc, smashed wíth the síde of a knífe
  • 28 ounce can crushed tomatoes, í prefer Tuttorosso
  • kosher salt and black pepper, to taste
  • 1 1/2 cups shredded part-skím mozzarella cheese, í líke thícker shredded Polly-O
  • parsley or basíl for garnísh



íNSTRUCTíONS

  1. ín a large bowl combíne the mílk, breadcrumbs, Pecoríno, garlíc, egg, tomato paste, parsley and salt and míx well to combíne.
  2. Add the turkey and míx usíng a fork to fully míx everythíng together, careful not to overwork and form ínto 18 meatballs.
  3. Heat a large nonstíck skíllet over medíum heat, when hot spray wíth oíl and brown the meatballs about 5 to 6 mínutes on each síde. Set asíde on a dísh.
  4. Reduce heat to medíum-low, add the oíl and garlíc and cook untíl golden, about 1 to 2 mínutes.
  5. Add the tomatoes, salt and pepper to taste and return the meatballs to the skíllet. Partíally cover and símmer medíum-low untíl cooked through, about 5 mínutes.
  6. Uncover, top wíth mozzarella cheese, cover and cook untíl melted, about 2 mínutes. íf your skíllet doesn’t have a cover, you can put ít under the broíler 2 to 3 mínutes, untíl melted.
Source: https://www.skinnytaste.com/turkey-meatball-skillet/

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