Prep the meatballs: Combine turkey, sausage, panko, parsley, Romano, Italian Seasoning, salt, and minced garlic in a large bowl; form into 2 inch meatballs.

Heat a large nonstick skillet over medium; coat with Cooking spray. Working in batches, add meatballs to skillet, and cook until browned on all sides, about 2 minutes per side. Remove meatballs from skillet, and set aside.

Prepare the sauce: Reduce heat to medium-low. Add oil and 2 Tsp of minced garlic to skillet; cook until garlic is golden, 1-2 minutes. Add tomatoes and crushed red pepper; return meatballs to skillet. Cover and simmer until cooked through, about 3 minutes. Uncover; add mozarrella pieces. Cover and cook until cheese is melted, about 2 minutes. If your skillet doesn't have a lid, you can put it under the broiler until cheese is melted, 2-3 minutes. Garnish with additional chopped parsley.