Description
These Turkey Ricotta Meatballs are a flavorful and healthy twist on classic Italian meatballs, combining lean ground turkey, savory turkey sausage, and creamy ricotta cheese. Baked to perfection and simmered in a homemade easy marinara sauce, they are perfect served with pasta, bread, or roasted vegetables for a comforting meal.
Ingredients
Scale
Turkey Ricotta Meatballs
- 1 pound ground turkey
- 1 pound turkey or chicken sausage
- 15 ounces whole milk ricotta cheese
- 1/2 cup fresh grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 3 garlic cloves, finely minced or pressed
- 1 teaspoon oregano
- 1 teaspoon Kosher salt
Easy Marinara Sauce
- 28 ounces crushed tomatoes
- 1 tablespoon olive oil
- 4 garlic cloves, pressed or finely minced
- 1 teaspoon dried oregano
- 1-2 bay leaves
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Prepare Baking Sheets: Line two baking sheets with foil and spray with cooking spray or brush with oil. Adjust oven racks to upper center and lower center positions and preheat oven to 425°F (220°C).
- Mix Meatball Ingredients: In a medium bowl, combine ground turkey, ground sausage, ricotta cheese, grated Parmesan, panko breadcrumbs, minced garlic, oregano, and Kosher salt. Mix thoroughly with your hands until fully incorporated.
- Shape Meatballs: Using a medium cookie scoop or your hands, form the mixture into golf ball-sized meatballs. Arrange them spaced about an inch apart on the prepared baking sheets to avoid overcrowding.
- Bake Meatballs: Place the baking sheets in the oven and bake for 20-25 minutes, switching racks halfway through if needed, until the meatballs are browned and cooked through. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
- Make Marinara Sauce: While meatballs bake, heat a large saucepan over medium-high heat. Add olive oil, minced garlic, and red pepper flakes. Cook stirring until garlic begins to sizzle, then continue cooking for 30 seconds more without burning the garlic.
- Simmer Sauce: Add crushed tomatoes, kosher salt, dried oregano, black pepper, and bay leaves to the pan. Stir well and bring to a gentle simmer. Reduce heat to low and simmer for at least 20 minutes to develop flavors, stirring occasionally.
- Combine Meatballs and Sauce: Remove cooked meatballs from the oven and carefully transfer them into the simmering marinara sauce. Allow meatballs to simmer in the sauce for a few minutes to absorb the flavors.
- Serve: Serve the meatballs hot with sauce alongside bread, pasta, or roasted vegetables for a complete meal.
Notes
- Use an instant-read thermometer to ensure meatballs reach safe internal temperature of 165°F.
- For easier shaping, chill the meatball mixture briefly before forming balls.
- Panko breadcrumbs help create a lighter texture but can be substituted with regular breadcrumbs.
- The sauce can be made ahead and refrigerated or frozen for convenience.
- Adjust red pepper flakes to control the spiciness of the sauce.
