Skillet Turkey Meatball Parmesan

In a large bowl, combine whole milk, almond meal, Pecorino Romano cheese, crushed garlic, egg, tomato paste, chopped parsley, and kosher salt. Mix well to combine.

Add the ground turkey to the mixture and carefully blend using a fork, ensuring not to overwork the meat. Form 18 meatballs.

Heat a large nonstick skillet over medium heat. When hot, spray with cooking spray and brown the meatballs for 5 to 6 minutes on each side. Transfer the meatballs to a plate and set aside.

Reduce heat to medium-low, add olive oil and garlic to the skillet, and cook until golden, about 1 to 2 minutes.

Add crushed tomatoes, salt, and pepper to taste, then return the meatballs to the skillet.

Partially cover the skillet and simmer on medium-low heat until the meatballs are cooked through, about 5 minutes.

Uncover the skillet, top the meatballs with shredded mozzarella and provolone cheese, then cover and cook until the cheese melts, about 2 minutes. If your skillet doesn't have a cover, place it under the broiler for 2 to 3 minutes, until cheese melts.

Garnish with parsley or basil and serve hot.