1/1 Photo of Savory Turkey-Ricotta Meatballs
I'm not one to usually do turkey in my meatballs, but I saw this recipe in the recent issue of Cooking Light and decided to try since they are lower in fat. These can be used in spaghetti, substitute for beef in Stroganoff, or serve as as appetizer with warmed marinara dip, as the magazine suggests. Ricotta helps keep the lean ground turkey breast moist. Prepare them in advance, if you like, and store in the freezer for up to three months.
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Units: US | Metric
- 1Preheat oven to 375 degrees.
- 2Combine ground turkey breast with the other ingredients in a bowl and then shape mixture into about 18 meatballs.
- 3Heat a large nonstick skillet over medium-high heat.
- 4Coat pan with cooking spray.
- 5Add meatballs, and brown on all sides.
- 6Remove from skillet; transfer to a broiler pan coated with cooking spray, and bake for 15 minutes or until done.
- 7To freeze: Follow cooking directions, then allow meatballs to cool to room temperature.
- 8Place on a baking sheet, making sure they don't touch one another, and place in the freezer for an hour.
- 9Next, transfer hardened meatballs to an airtight container, and store in the freezer.
- 10Thaw meatballs in the refrigerator, then bake at 375 degrees for 20 minutes or untinl heated.
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Nutritional Facts for Savory Turkey-Ricotta Meatballs
Serving Size: 1 (115 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 240.6
- Calories from Fat 45
- Total Fat 5.1 g
- Saturated Fat 2.3 g
- Cholesterol 126.4 mg
- Sodium 356.1 mg
- Total Carbohydrate 11.5 g
- Dietary Fiber 0.6 g
- Sugars 0.9 g
- Protein 34.9 g