Ground Turkey Ricotta Meatballs

A lighter take on traditional meatballs, these Ground Turkey Ricotta Meatballs bring a refreshing twist to the classic dish. With the addition of ricotta cheese, these bite-sized treats are moist, flavorful, and packed with fresh herbs and spices, making them a perfect addition to any meal.

Ready Time

45 mins

Yields

9 servings

Ingredients

1 pound ground turkey
1/2 cup ricotta cheese
1/4 cup finely chopped fresh parsley
1/4 cup grated Parmesan cheese
1 egg
1/2 cup breadcrumbs
1/4 cup chopped fresh basil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional, for some heat)

Instructions

Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the ground turkey, ricotta cheese, chopped parsley, Parmesan cheese, egg, breadcrumbs, chopped basil, garlic, salt, black pepper, dried oregano, and crushed red pepper flakes (if using).

Mix everything together with your hands or a wooden spoon until just combined.

Be careful not to overmix.

Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter.

You should end up with around 9 meatballs.

Place the meatballs on a baking sheet lined with parchment paper, leaving a little space between each one to allow for even cooking.

Bake the meatballs in the preheated oven for 18-20 minutes, or until cooked through.

Remove the meatballs from the oven and let them cool on the baking sheet for 5 minutes before serving.

Serve hot and enjoy!

Notes

Use fresh and high-quality ingredients, especially the parsley and basil, to get the best flavor out of these meatballs.

Make sure to not overmix the mixture, as it can make the meatballs dense and tough.

Stop mixing once everything is just combined.

The size of the meatballs will affect the cooking time, so try to make them as uniform as possible.

If you want to add an extra crispy layer to the meatballs, you can broil them for an additional 2-3 minutes after baking.

Just keep an eye on them to prevent burning.

You can also make these meatballs ahead of time and store them in the refrigerator for up to a day or freeze them for up to 3 months.

Simply thaw and bake when you’re ready.

These meatballs are versatile, so feel free to get creative with the serving options – serve with your favorite marinara sauce and pasta, on a sub roll, or as a topping for a salad.