Savory Turkey Ricotta Meatballs
Elevate your dinner game with these irresistible Savory Turkey Ricotta Meatballs, a tender, flavorful twist on a classic comfort dish. Made with lean ground turkey, creamy ricotta cheese, and a medley of Italian-inspired seasonings, these meatballs are delightfully moist with a hint of richness. A quick sear in olive oil ensures a golden crust, while simmering them in marinara sauce infuses every bite with robust, tomatoey goodness. Ready in just 35 minutes, this recipe is perfect for busy weeknights or casual entertaining. Serve them over pasta, zucchini noodles, or with crusty bread for a hearty, satisfying meal your family will love. Garnished with Parmesan and parsley, these meatballs are as beautiful as they are delicious.
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Recipe Information
Ingredients
- 1 pound Ground turkey (preferably 93% lean)
- 0.5 cup Ricotta cheese
- 0.5 cup Breadcrumbs (plain or Italian-style)
- 0.25 cup Parmesan cheese (grated)
- 1 unit Large egg
- 3 tablespoons Fresh parsley (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil (for frying)
- 2 cups Marinara sauce (homemade or store-bought)
Instructions
In a large mixing bowl, combine the ground turkey, ricotta cheese, breadcrumbs, Parmesan cheese, egg, parsley, garlic, salt, black pepper, and oregano. Mix gently with your hands or a spoon until just combined. Do not overmix to avoid tough meatballs.
Using a small cookie scoop or your hands, form the mixture into evenly sized meatballs, about 1 1/2 inches in diameter. Place them on a plate or tray.
Heat the olive oil in a large skillet over medium heat. Add the meatballs to the skillet in a single layer, being careful not to overcrowd them. Cook for 3-4 minutes on each side, turning gently, until they are browned all over. You may need to do this in batches.
Once all the meatballs are browned, return them to the skillet (if removed) and pour the marinara sauce over them. Cover the skillet with a lid, reduce the heat to low, and let the meatballs simmer in the sauce for 10-12 minutes, or until they are cooked through (internal temperature of 165°F).
Serve the meatballs hot over pasta, zucchini noodles, or as a standalone dish with crusty bread. Garnish with extra Parmesan cheese and chopped parsley if desired.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 6033 mg | 262% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 27.7 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1496 mg | 115% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3131 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
