Turkey Meatballs with Green Beans & Cherry Tomatoes

Preheat oven to high broil with rack positioned 6 inches from heat source. Coat a baking sheet with cooking spray. Stir together breadcrumbs and milk in a small bowl. Stir together eggs, shredded Asiago, prosciutto, onion, parsley, and 1/2 teaspoon each of the salt and pepper in a large bowl until combined. Add breadcrumb-milk mixture and turkey; mix gently using hands until combined. Shape into 24 meatballs. Arrange meatballs spaced 1 inch apart on half of prepared baking sheet.

Toss together green beans, 1 tablespoon of the oil, 1/4 teaspoon of the salt, and remaining 1/4 teaspoon pepper in a large bowl. Spread in an even layer on unused half of baking sheet with meatballs.

Toss together tomatoes, 1 tablespoon of the oil, and remaining 1/4 teaspoon salt in a medium bowl. Coat a separate baking sheet with cooking spray; spread tomatoes in an even layer on baking sheet.

Place baking sheets side-by-side in preheated oven. Broil until tomatoes are browned and have burst, about 5 minutes. Remove tomatoes from oven. Continue broiling meatballs and green beans until meatballs are browned and cooked through, about 7 minutes. Remove from oven.

Transfer tomatoes (along with any tomato juices on baking sheet) to a bowl; add remaining 1 tablespoon oil, and stir gently to combine. To serve, arrange 1 1/2 cups green beans and 4 meatballs on each of 6 plates. Spoon tomatoes evenly over green beans; drizzle tomato juices in bowl over meatballs. Sprinkle evenly with shaved Asiago; garnish with parsley.