It is 6pm and you are tired. Dinner needs to happen fast. You want something healthy but also comforting and filling for everyone.
These Turkey Ricotta Meatballs are the perfect solution for your busy schedule. They are incredibly tender and packed with protein. You can have them on the table in under 40 minutes tonight.
Why You’ll Love This Recipe
Most turkey meatballs can turn out dry or tough. The secret here is the part-skim ricotta cheese. It keeps every bite juicy and light. This recipe is a total game-changer for lean poultry.
This dish fits perfectly into a healthy reset. It is also a winner for meal prep. You can make a big batch on Sunday. Your weekday lunches will be sorted and delicious all week long.
Simple Cooking Method
Making these meatballs is very straightforward. You just mix, roll, and bake. There is no messy stovetop frying required here. The oven does all the hard work for you. Even beginners will find this method totally doable.
Ingredients You’ll Need
You likely have most of these items in your pantry already. Fresh garlic and herbs make the turkey flavors pop beautifully.
- 1 lb ground turkey (93% lean)
- 1/2 cup part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup Italian seasoned breadcrumbs
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine ground turkey, ricotta cheese, Parmesan, breadcrumbs, egg, minced garlic, oregano, salt, and pepper.
- Gently mix the ingredients by hand until just incorporated, avoiding overworking the meat to maintain a tender texture.
- Form the mixture into approximately 16 balls, about 1.5 inches in diameter each, and place them on the prepared baking sheet.
- Bake for 18 to 20 minutes or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
- Remove from the oven and allow to rest for 5 minutes before serving or portioning for meal prep.
Best Ways to Enjoy It
Serve these warm over a bed of zucchini noodles or pasta. Toss them in your favorite marinara sauce for a classic feel. They also taste great in a toasted sub sandwich. Add a fresh side salad to keep things light.
Storage & Reheating
Store leftovers in an airtight container for 3-4 days. These meatballs also freeze beautifully for up to three months. To reheat, use a microwave or the oven. A 350°F oven for 10 minutes works perfectly. This makes future dinners even easier for you.
Tips for Best Results
- Do not overmix the meat to keep them tender.
- Use a cookie scoop for perfectly even meatballs.
- Wet your hands slightly to prevent the meat from sticking.
- Check the temperature early to avoid overcooking the turkey.
- Add a pinch of red pepper flakes for extra heat.
- Let them rest for five minutes to lock in juices.
Ways to Switch It Up
- Use gluten-free breadcrumbs to make this dish gluten-free.
- Swap the oregano for fresh basil for a summer twist.
- Add finely chopped spinach for extra hidden nutrients.
- Try ground chicken instead of turkey for a different flavor.
Common Questions
Can I use fat-free ricotta?
I recommend using part-skim for the best texture. Fat-free can sometimes be too watery. The little bit of fat helps keep the meatballs moist.
Can I cook these in an air fryer?
Yes, you certainly can! Cook them at 375°F for about 12-15 minutes. Just make sure to not crowd the basket.
I hope these Turkey Ricotta Meatballs bring a little ease to your kitchen tonight. They are a simple way to nourish your family with love. Happy cooking!
— Katie Wood
Ingredients
- 1 lb ground turkey (93% lean)
- 1/2 cup part -skim ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup Italian seasoned breadcrumbs
- 1 large egg , beaten
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine ground turkey, ricotta cheese, Parmesan, breadcrumbs, egg, minced garlic, oregano, salt, and pepper.
- Gently mix the ingredients by hand until just incorporated, avoiding overworking the meat to maintain a tender texture.
- Form the mixture into approximately 16 balls, about 1.5 inches in diameter each, and place them on the prepared baking sheet.
- Bake for 18 to 20 minutes or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
- Remove from the oven and allow to rest for 5 minutes before serving or portioning for meal prep.
