Our Favorite Recipes: Ricotta Meatballs

These ricotta meatballs were a huge hit with Allison’s family! Make a big batch on Sunday and eat leftovers on Monday for an easy school-night dinner.

RICOTTA MEATBALLS INGREDIENTS

Ricotta Meatballs

  • 1 lb. ground turkey (we use ground beef, but ground chicken would work too!)
  • 1/2 cup full-fat ricotta cheese
  • 1/2 cup Parmesan cheese
  • 1/2 cup panko 
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon Italian seasoning

Crispy Topping & Extras

  • 1 jar tomato sauce (like a marinara or pasta sauce)
  • 1/4 cup panko
  • 1/4 cup Parmesan cheese
  • 2 teaspoons olive oil
  • chopped parsley

PREPARATION

  1. Prep: Preheat the oven to 400 degrees. Mix all meatball ingredients together.
  2. Meatballs: Roll mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Put the meatballs in the pan.
  3. Bake: Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.
  4. Sauce: Add the tomato sauce directly to the pan with the meatballs and stir to get them all coated. 
  5. Optional Topping: Mix the 1/4 cup panko, 1/4 cup parmesan cheese, 2 teaspoons olive oil, and parsley in a small bowl. Sprinkle on top of the meatballs and sauce.
  6. Final Bake: Return to the oven for 5-7 minutes to warm the sauce. Turn on the broiler for the last 2-3 minutes to get the crispies nice and golden (just watch it so it doesn’t burn).

RECIPE FROM Pinch of Yum

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