Ingredients:

  • 2 slices Fresh White Bread, crusts removed
  • 1/4 cup Whole Milk
  • 1 Tbsp Olive Oil (for sautéing)
  • 1/4 cup Yellow Onion, finely minced
  • 2 cloves Garlic, minced
  • 5 lbs Ground Turkey (85% lean)
  • 1 Large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, chopped
  • 1/4 cup Grated Parmesan cheese (in mix)
  • 1 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Worcestershire Sauce
  • 2 Tbsp Olive Oil (for searing)
  • 24 oz jar Marinara Sauce
  • 4 leaves Fresh Basil Leaves, torn
  • 6 oz Shredded Low-Moisture Mozzarella
  • 1/4 cup Grated Parmesan Cheese (for topping)

Instructions:

  1. Start the Panade: Combine the bread slices and milk in the mixing bowl. Let soak for 5 minutes until soft. Squeeze out excess milk and discard the liquid. Crumble the soaked bread into the bowl.
  2. Sauté Aromatics: Heat 1 Tbsp olive oil in a small skillet over medium heat. Sauté the minced onion until softened (about 4 minutes). Add the garlic and cook for 1 minute more. Remove and let cool slightly.
  3. Combine Ingredients: Add the ground turkey, cooled aromatics, egg, parsley, Parmesan (for the mix), oregano, salt, pepper, and Worcestershire sauce to the panade mixture.
  4. Mix Gently: Using clean hands, mix the ingredients just until combined. Do not overwork, or the meatballs will become tough.
  5. Form the Meatballs: Divide the mixture into 4 equal portions (approximately 6 oz / 170g each). Roll gently into large, smooth balls.
  6. Chill: Place the formed meatballs on a plate and chill in the refrigerator for a minimum of 30 minutes. (This helps them hold their shape when searing.)
  7. Preheat Oven: Preheat the oven to 400°F (200°C).
  8. Sear the Meatballs: Heat the 2 Tbsp olive oil in the oven-safe skillet over medium-high heat. Carefully place the chilled meatballs in the hot oil. Sear for 4–5 minutes, turning gently to brown all sides. This creates a crust and locks in moisture.
  9. Add Sauce: Pour the marinara sauce around the meatballs (do not pour directly over the top). Bring the sauce to a gentle simmer.
  10. Stovetop Simmer: Cover the skillet and let the meatballs simmer gently in the sauce for 15 minutes, turning them once halfway through.
  11. Check Doneness: Remove the lid. The meatballs should be mostly cooked through. Check the internal temperature—it should read at least 155°F (68°C) at this stage.
  12. The Parm Finish: Scatter the torn fresh basil over the sauce. Top each meatball generously with the shredded mozzarella and the finishing Parmesan cheese.
  13. Bake: Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the cheese is melted and bubbly.
  14. Broil (Optional): For deep golden-brown cheese, switch to the broiler (grill) for the final 1–2 minutes, watching carefully to prevent burning.
  15. Rest and Serve: Allow the skillet to rest for 5 minutes before serving directly from the pan.