Cheesy Turkey Meatball Skillet

---		-------- — Meatballs
1	lb.	ground turkey — (93% lean)
12	oz.	sweet italian turkey or chicken sausage — casings removed (about 4 sausages)
1/2	c.	whole-wheat panko — (Japanese breadcrumbs)
1/4	c.	chopped fresh parsley — plus more for garnish
2	Tbsp.	grated pecorino Romano cheese — (1/2 oz.)
1	tsp.	Italian seasoning
1/4	tsp.	kosher salt
2		garlic cloves — grated
		cooking spray
---		-------- — Sauce
1	Tbsp.	extra-virgin olive oil
2	clove(s)	garlic cloves — smashed
1	can(s)	unsalted crushed tomatoes — (28-oz)
2	clove(s)	Crushed red pepper — to taste
3/4	c.	mozzarella cheese — fresh, torn to pieces

1.	Prepare the meatballs: Combine turkey, sausage, panko, parsley, pecorino, Italian seasoning, salt, and grated garlic in a large bowl; form into 18 (2-inch) meatballs.
2.	Heat a large nonstick skillet over medium; coat skillet with cooking spray. Working in batches, add meatballs to skillet, and cook until browned on all sides, about 2 minutes per side. Remove meatballs from skillet, and set aside.
3.	Prepare the sauce: Reduce heat to medium-low. Add oil and smashed garlic to skillet; cook until garlic is golden, 1 to 2 minutes.
4.	Add tomatoes and crushed red pepper; return meatballs to skillet. Cover and simmer until cooked through, about 3 minutes.
5.	Uncover; add mozzarella pieces. Cover and cook until cheese is melted, about 2 minutes.
6.	If your skillet doesn’t have a lid, you can put it under the broiler until cheese is melted, 2 to 3 minutes.
7.	Garnish with additional chopped parsley.

^{Nutritional Information:

Calories 341

Fat 18g

Satfat 5g

Unsatfat 11g

Protein 30g

Carbohydrate 13g

Fiber 3g

Sugars 5g

Added sugars 0g

Sodium 620mg

Calcium 20% DV

Potassium 12% DV}