Description
These Turkey Ricotta Meatballs are a healthy and delicious Italian-American main course option, combining lean ground turkey with creamy ricotta and Parmesan cheeses. Baked to perfection and simmered in a rich marinara sauce, they make for a comforting meal that can be served over pasta, in a sub roll, or enjoyed on their own.
Ingredients
Scale
Meatballs
- 1 pound ground turkey
- 3/4 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian-style breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Sauce
- 2 cups marinara sauce
Instructions
- Preheat Oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix Ingredients: In a large bowl, combine ground turkey, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, oregano, salt, and black pepper. Mix gently until just combined, careful not to overwork the mixture to maintain tenderness.
- Form Meatballs: Scoop and roll the mixture into 1 1/2 inch meatballs and place them evenly spaced on the prepared baking sheet.
- Brush with Olive Oil: Lightly brush or drizzle olive oil over the tops of the meatballs to help with browning and moisture.
- Bake: Bake for 18 to 22 minutes, or until the meatballs are cooked through and have reached an internal temperature of 165°F.
- Warm Sauce: While the meatballs bake, warm the marinara sauce in a saucepan over medium heat.
- Simmer Meatballs: Transfer the cooked meatballs to the warm marinara sauce and simmer for 5 minutes to allow flavors to meld.
- Serve: Serve the meatballs hot, either over pasta, inside a sub roll, or on their own for a satisfying meal.
Notes
- For extra moisture, avoid overmixing the meat mixture.
- You can substitute ground chicken for turkey if preferred.
- These meatballs freeze well after baking and can be reheated gently in sauce.
