Ingredients:

  • 1 lb ground turkey (93% lean)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup parmesan cheese, freshly grated
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp olive oil
  • 24 oz marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1 handful fresh basil, torn

Instructions:

  1. In a large mixing bowl, combine the ground turkey, panko, Parmesan, egg, minced garlic, oregano, salt, pepper, and parsley.
  2. Mix gently with your hands until just combined; do not overwork the meat to prevent the meatballs from becoming dense.
  3. Shape the mixture into 1-inch spheres, making approximately 18-20 meatballs.
  4. Heat olive oil in a 12-inch cast iron or non-stick skillet over medium-high heat.
  5. Sear the meatballs until they develop a mahogany-colored exterior on all sides.
  6. Pour the marinara sauce into the skillet, scraping the bottom to incorporate the caramelized brown bits (fond) into the sauce.
  7. Simmer the meatballs in the sauce until the internal temperature reaches 165°F.
  8. Sprinkle the shredded mozzarella cheese evenly over the top.
  9. Cover the pan for exactly 2 minutes to flash-melt the cheese without overcooking it.
  10. Garnish with torn fresh basil and serve.