Ingredients:

  • 1 lb Ground Lean Turkey (10-15% fat)
  • ½ cup Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • ¼ cup Yellow Onion, finely grated or minced
  • 2 cloves Garlic, minced
  • 2 Tbsp Fresh Parsley, chopped
  • ¼ cup Grated Parmesan Cheese
  • 1 tsp Dried Oregano
  • 1 tsp Salt (for meatballs)
  • ½ tsp Black Pepper
  • 3 Tbsp Olive Oil, divided
  • 1 cup Yellow Onion, chopped
  • 3 cloves Garlic, sliced thin
  • 1 (28 oz) can Crushed Tomatoes (canned)
  • 1 tsp Dried Basil
  • ¼ tsp Red Pepper Flakes (optional)
  • Fine Sea Salt, to taste (for sauce)
  • 6 oz Fresh Mozzarella, shredded or diced
  • Small handful Fresh Basil leaves or Parsley, for garnish

Instructions:

  1. Prepare the Mixture: In a large bowl, gently combine the ground turkey, Panko breadcrumbs, egg, grated onion, minced garlic, parsley, Parmesan, oregano, salt, and pepper.
  2. Mix Gently: Use your hands to mix until just combined. Avoid overmixing, as this makes the meatballs tough—a light touch is key.
  3. Form Meatballs: Using a tablespoon measure or a small scoop, form the mixture into 16-18 uniform meatballs (approx. 1.5 inches / 4 cm diameter). Set aside.
  4. Heat Oil: Heat 2 tablespoons of olive oil in the oven-safe skillet over medium-high heat until shimmering.
  5. Sear Meatballs: Carefully place the meatballs into the hot skillet, ensuring not to overcrowd the pan. Sear for 3-4 minutes, turning gently, until nicely browned on all sides. Remove the browned meatballs and set them aside on a plate.
  6. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil, if needed. Add the chopped onion and sauté for 3-4 minutes until softened. Add the sliced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
  7. Add Tomatoes: Pour in the crushed tomatoes, dried basil, and salt to taste. Bring the sauce to a gentle simmer.
  8. Deglaze: Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan to incorporate flavor into the sauce.
  9. Return Meatballs and Simmer: Gently nestle the partially cooked meatballs back into the simmering sauce. Reduce heat to low, cover the skillet, and simmer for 15 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F / 74°C).
  10. Add Cheese and Preheat Broiler: Preheat your oven grill (broiler) to medium. Scatter the shredded mozzarella evenly over the top of the meatballs and sauce. Sprinkle with a little extra Parmesan, if desired.
  11. Melt Cheese: Place the skillet under the hot grill for 2-4 minutes, watching carefully, until the cheese is bubbling, melted, and slightly golden brown.
  12. Rest and Serve: Remove from the oven. Let the skillet rest for 5 minutes. Garnish generously with fresh basil or parsley before serving directly from the skillet.