GIANT TURKEY MEATBALL PARMESAN
"I'm obsessed with this meatball recipe. That's because this isn't just any meatball, nope, Its huge, smothered with marinara and cheese, and baked in the oven like a meatloaf. My husband, Tommy-who's not nearly as concerned about eating light as I am-requested that I make this special meatball, and since I love a challenge, I knew I had to make it Skinnytaste style. And now this fun creation is one of the most popular recipes on the blog!"
"We serve it with a green salad. For extra decadence, Tommy tops his meatball with a dollop of ricotta."
Olive oil spray (I like my Misto or Bertolli)
1 pound 93% lean ground turkey
1/3 cup seasoned wheat or gluten-free bread crumbs
3 tablespoons freshly grated Pecorino Romano cheese (I like Locatelli)
1 large egg, beaten
1 garlic clove, minced
2 teaspoons tomato paste
1 1/2 tablespoons minced fresh parsley, plus more for garnish
2 teaspoon kosher salt
1/3 cup jarred marinara sauce, plus more (optional) for serving
1/4 cup (1 ounce) shredded mozzarella cheese*
*Read the label to be sure this product is gluten-free.
Preheat the oven to 350 degrees F. Line a rimmed sheet pan with foil or spray it with oil.
In a medium bowl, combine the turkey, bread crumbs, pecorino, egg, garlic, tomato paste, parsley, and salt. Mix gently to combine. Transfer the mixture to the prepared pan and, using your hands, form it into an oval or round loaf. Slightly flatten the top so the sauce and cheese won't roll off.
Bake until cooked through in the center and a thermometer inserted in the middle registers 160 degrees F, 50 to 55 minutes. Remove the pan from the oven. Top the meatball with the marinara and mozzarella and bake until the sauce is hot and the cheese is melted, 3 to 5 minutes.
Garnish with the parsley, cut into 4 pieces, and serve with more warmed sauce on the side. if desired.
Makes 4 servings
PER SERVING: one-quarter meatball each
CALORIES 264, FAT 13.5 g, SATURATED FAT 4.5 g, CHOLESTEROL 138 mg, CARBOHYDRATE 8 g, FIBER 1g, PROTEIN 28 g, SUGARS 1 g, SODIUM 541 mg
Used by permission to Recipelink.com from Clarkson Potter
Source: Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More: A Cookbook by Gina Homolka
"I'm obsessed with this meatball recipe. That's because this isn't just any meatball, nope, Its huge, smothered with marinara and cheese, and baked in the oven like a meatloaf. My husband, Tommy-who's not nearly as concerned about eating light as I am-requested that I make this special meatball, and since I love a challenge, I knew I had to make it Skinnytaste style. And now this fun creation is one of the most popular recipes on the blog!"
"We serve it with a green salad. For extra decadence, Tommy tops his meatball with a dollop of ricotta."
Olive oil spray (I like my Misto or Bertolli)
1 pound 93% lean ground turkey
1/3 cup seasoned wheat or gluten-free bread crumbs
3 tablespoons freshly grated Pecorino Romano cheese (I like Locatelli)
1 large egg, beaten
1 garlic clove, minced
2 teaspoons tomato paste
1 1/2 tablespoons minced fresh parsley, plus more for garnish
2 teaspoon kosher salt
1/3 cup jarred marinara sauce, plus more (optional) for serving
1/4 cup (1 ounce) shredded mozzarella cheese*
*Read the label to be sure this product is gluten-free.
Preheat the oven to 350 degrees F. Line a rimmed sheet pan with foil or spray it with oil.
In a medium bowl, combine the turkey, bread crumbs, pecorino, egg, garlic, tomato paste, parsley, and salt. Mix gently to combine. Transfer the mixture to the prepared pan and, using your hands, form it into an oval or round loaf. Slightly flatten the top so the sauce and cheese won't roll off.
Bake until cooked through in the center and a thermometer inserted in the middle registers 160 degrees F, 50 to 55 minutes. Remove the pan from the oven. Top the meatball with the marinara and mozzarella and bake until the sauce is hot and the cheese is melted, 3 to 5 minutes.
Garnish with the parsley, cut into 4 pieces, and serve with more warmed sauce on the side. if desired.
Makes 4 servings
PER SERVING: one-quarter meatball each
CALORIES 264, FAT 13.5 g, SATURATED FAT 4.5 g, CHOLESTEROL 138 mg, CARBOHYDRATE 8 g, FIBER 1g, PROTEIN 28 g, SUGARS 1 g, SODIUM 541 mg
Used by permission to Recipelink.com from Clarkson Potter
Source: Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More: A Cookbook by Gina Homolka
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