Turkey Ricotta Meatballs

Tender, gluten-free meatballs made with turkey and ricotta cheese

A lot of my recipes come from creative ways on how to use up leftover ingredients I have in the fridge. In this case, I had a little bit of ricotta lying around and didn't feel like going the typical lasagna route. When folded into meatballs, the ricotta lightens them up and gives them a softer texture. The cheese also helps to bind the meatballs together without the use of breadcrumbs. As a result, these meatballs are almost entirely made of turkey, with just a little cheese, an egg, and some seasonings to add flavor and bind everything together. My preferred way to cook meatballs is in the oven, since I find it quicker and easier to throw them on a baking sheet rather than searing them in batches over the stove. I then finish them with a quick simmer in tomato sauce (I found an easy recipe for homemade sauce, but any good jarred kind will work). I ate them out of a bowl with a big piece of garlic bread on the side, but they'd be great over rice or noodles, folded into subs, or even skewered and sauce-less as a party appetizer.


Related Recipes:
- Chicken Prosciutto Meatballs
- Crispy Ground Turkey Tacos
- Baked Turkey Meatballs


Turkey Ricotta Meatballs:

• Preheat the oven to 400F and grease a large baking sheet or line with parchment paper.
• Add 1/2 c. ricotta cheese, 1 lb. ground dark meat turkey, 1 lightly beaten egg, 1/4 c. grated parmesan cheese, 1/4 c. minced parsley, 1 1/2 tsp. of salt and a pinch of pepper to a large bowl.
• Stir the mixture until just combined, making sure not to over mix.*
• Roll the turkey mixture into golf ball-sized meatballs and place on the baking sheet.
• Lightly brush the top of the meatballs with olive oil and place in the oven.
• Cook for 15 minutes, or until meatballs are just cooked through and no longer pink in the center.
• If desired, simmer in tomato sauce for 5 minutes before serving.
• Divide onto plates and serve with spaghetti, garlic bread, etc.

Serves four

*This helps the meatballs to stay tender and not tough.