These turkey meatballs stay light and fluffy with the addition of plenty of Parmesan. Just be sure to reserve some for serving. Served on top of toasted ciabatta and alongside some quickly charred green beans, this dinner has family fun written all over it. Do the meatball mash. Cook, relax and enjoy!
What you’ll need:
1.5 oz Parmesan
6.75 oz whole milk
½ cup panko
½ teaspoon dried oregano
12 oz ground turkey
1 red onion
2 cloves garlic
28 oz can whole peeled tomatoes
8 oz green beans
3 ciabatta rolls
freshly ground black pepper
1 large egg
2 rimmed baking sheets
Make meatball base
Preheat broiler with rack 6-inches from heat. Grate cheese. Mix ⅓ cup milk (reserve rest for another use), panko, oregano, 1 teaspoon salt, egg, and ⅔ cheese in a bowl. Add turkey, using a fork to incorporate. Divide into 6 large meatballs; place on a rimmed baking sheet.
Trim root from onion. Halve, peel, and finely chop. Peel and finely chop garlic. Heat 1 tablespoon oil in a large pot over medium-high. Add onion and garlic and sauté until softened, about 5 minutes.
Add tomatoes, breaking up with a spoon, and season with 1 teaspoon salt and several grinds black pepper. Bring to a simmer, stirring often, and cook until slightly reduced, about 10 minutes.
Meanwhile, broil meatballs, flipping halfway through, until lightly browned on both sides, about 4 minutes per side. Transfer meatballs to sauce and continue to simmer until cooked through, 8–10 minutes.
Broil green beans
Trim green beans and toss with 1 tablespoon oil on a rimmed baking sheet and season with ½ teaspoon salt and several grinds pepper. Broil until lightly charred, about 6–8 minutes.
Make toast and serve
Split rolls in half and drizzle with olive oil. Broil, cut-side up, until lightly toasted, about 3 minutes. Top each half of roll with a meatball and spoon sauce over. Top with remaining cheese and serve with broiled green beans.