Name: Savory Turkey-Ricotta Meatballs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 18 meatballs, 4-6 serving(s)
Ingredients: 1 lb ground turkey breast; 1/2 cup part-skim ricotta cheese; 1 egg; 1/2 cup dry breadcrumbs; 1/4 cup chopped fresh basil; 1/4 teaspoon fresh ground black pepper; 1/4 teaspoon salt

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Recipe by CookingONTheSide

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Savory Turkey-Ricotta Meatballs created by gailanng

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.

Ready In:: 35mins
Serves:
Yields:
Units:

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ingredients

1 lb ground turkey breast
¹⁄₂ cup part-skim ricotta cheese
1 egg
¹⁄₂ cup dry breadcrumbs
¹⁄₄ cup chopped fresh basil
¹⁄₄ teaspoon fresh ground black pepper
¹⁄₄ teaspoon salt

directions

Preheat oven to 375 degrees.
Combine ground turkey breast with the other ingredients in a bowl and then shape mixture into about 18 meatballs.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add meatballs, and brown on all sides.
Remove from skillet; transfer to a broiler pan coated with cooking spray, and bake for 15 minutes or until done.
To freeze: Follow cooking directions, then allow meatballs to cool to room temperature.
Place on a baking sheet, making sure they don't touch one another, and place in the freezer for an hour.
Next, transfer hardened meatballs to an airtight container, and store in the freezer.
Thaw meatballs in the refrigerator, then bake at 375 degrees for 20 minutes or untinl heated.

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RECIPE MADE WITH LOVE BY

@CookingONTheSide

Contributor

@CookingONTheSide

Contributor

"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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review by JohnnyLitro

10/15/2016

Wonderfully and surprisingly delicious! Everything seemed so simple that I was sure I would make some adjustments for batch #2...but batch #1 was just fantastic in all of it's deliciousness and simplicity! The fresh basil is a must! The ricotta provides a moist and wonderfully textured meatball. Made these mini-sized and served with mini cheese ravioli's drizzled with marinara sauce and some freshly grated parmesan! Love, love, love!

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review by gailanng

9/20/2015

My immediate reaction was: LOVE! A four letter word that has so much more gravity and depth than a whole sentence.

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photo by gailanng

9/20/2015

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photo by gailanng

9/20/2015

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review by Stefanie B.

1/7/2015

These are seriously good! The first time I made them I didn't have fresh basil on hand so I substituted a couple of tablespoons of pesto instead and omg, we devoured them! I prefer these now to regular meatballs because these are far superior in flavor, plus healthier! So good in fact the husband asked to make these tonight for dinner and we'll eat them over some spaghetti squash. Can't wait to munch on these bad boys!

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