Turkey and Ricotta Meatballs
Wondering what to make for dinner tonight? Last night, my friend @rungirlfitness girlfitness called me in a far too familiar dinnertime predicament. 🤷♀️. We’ve allll been there - So I’m posting this one early….in case it helps you (and her!) get a super delicious dinner on the table tonight. This one was a total hit with the whole family.
Turkey and Ricotta Meatballs
Ingredients:
1 lb ground turkey (preferably dark meat), makes about 15 meatballs.
5 garlic cloves, 3 thinly sliced, 2 minced
1/2 cup basil leaves, finely chopped
1/2 cup fresh Italian parsley leaves, finely chopped
3/4 cup fresh ricotta cheese
1/4 cup finely grated parmesan
Olive oil
1 jar of your favourite marinara sauce (I love Rao’s and always have it on hand)
Directions:
Preheat your oven to 425F. Line a baking sheet with parchment paper. Set aside
Meatballs: in a large bowl, combine minced garlic, basil, parsley, ricotta, parmesan, turkey and 1/2 tbsp salt. Use you hands to blend all the ingredients together. Then mix into golf ball sized meatballs. Transfer meatballs to a baking sheet. Roast for 20 mins, until they are browned and firm to the touch.
Sauce: in a large saucepan over medium high heat, add 3 tbsp olive oil and sliced garlic. Stir constantly until fragrant. Add in the jar of tomato sauce and a larch pinch of salt. Let the sauce simmer.
When the meatball are cooked, add them to the tomato sauce. Cook the meatballs in the sauce for 10 more mins while you boil a bot of pasta. The meatballs can be left in the sauce, simmering gently for about an hour.
Serve with pasta or rice or mashed potatoes. Enjoy!