Turkey Ricotta Meatballs

Turkey Ricotta Meatballs are a lightened-up version of a classic recipe with so much flavor! These moist meatballs are great served alone or with jarred marinara sauce and pasta.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 203kcal

Author Angela Allison

Equipment

baking sheet

Ingredients

1 pound ground turkey
15 ounces part-skim ricotta cheese
⅓ cup Italian-style breadcrumbs (plain breadcrumbs work too)
1 large egg, beaten
¼ cup grated parmesan cheese
2 tablespoons parsley, minced
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
28 ounces marinara sauce (store-bought or homemade)

Instructions

Preheat oven to 400 degrees. Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
In a large mixing bowl, combine the ground turkey, ricotta, breadcrumbs, egg, parmesan, parsley, garlic, salt, and pepper. Use a spoon to mix until well combined.
Using either a spoon or a scoop to measure out equal portions of the meat mixture. Use your hands to roll the meat into balls. Place on baking sheet leaving about an inch between each meatball. (A standard cookie scoop will give you about 32 meatballs).
Bake the meatballs for about 15 minutes, or until they reach an internal temperature of 165 degrees. While the meatballs are cooking, heat your marinara sauce in a large pan or pot on the stove.
When the meatballs are done, carefully transfer them to the marinara sauce and allow them simmer for about 5 minutes. Serve as is or spoon over hot pasta.

Notes

Ground turkey is a lean option but avoid using the extra lean turkey as it can dry out the meatballs. You could also substitute your favorite sausage meat here.

If your ricotta cheese appears wet, be sure to drain it before using.

If you don't have parsley, use whatever fresh herbs you have on hand. A teaspoon of dried parsley or basil work too.

Make rolling the meatballs easier by using damp hands to shape them.

Store leftover turkey ricotta meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a large skillet over medium-high heat.

Nutrition