Meatballs are all the rage these days. I should know, I spent years working in a restaurant that only sold meatballs on top of or in things. I had never enjoyed them before my stint at this restaurant but that’s because I thought they had to be served with spaghetti and red sauce. Once I realized that meatballs go great on salads, with rice, or even just on their own I was hooked. This flavorful dish is one of my favorite ways to eat them now. I prefer a light turkey meatball over a heavier beef one, but you can use any meatball you prefer with this method, even store bought if you’re looking to save time.

Cheesy Skillet Meatballs

For the meal:

1 tablespoon olive oil

16 small turkey meatballs, uncooked

2 cups spicy pepper pasta sauce

1 1/4 cups shredded mozzarella

1/4 cup chopped parsley, for garnish and flavor

For the turkey meatballs if making:

1 lb ground turkey

1 egg

2 cloves garlic, minced

1/2 cup panko breadcrumbs

1/4 cup diced red onion

1/2 teaspoon salt

large pinch black pepper

To make the meatballs: stir all the ingredients together. Use your hands to scoop out 16 even balls, about the size of a golf ball, roll to shape and pack tightly and set aside.