Baked Turkey Meatballs with Ricotta
Light and fluffy, these baked turkey and ricotta meatballs are simply delicious. Pair with homemade tomato sauce and some pasta and enjoy
Servings: 6 serves
Calories: 230kcal
Ingredients
- ½ cup ricotta cheese
- 2 tablespoon whole milk
- ⅓ cup parmesan cheese plus more to serve
- 1 egg beaten
- 4 cloves garlic minced
- 2 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ⅓ cup red onion minced
- ¼ cup fresh parsley finely chopped
- ⅔ cup homemade whole wheat breadcrumbs or panko breadcrumbs
- 1 lb ground turkey
- salt and pepper to taste
- I batch homemade tomato sauce or 1 jar store bought sauce, replacing the heirlooms with regular tomatoes if that's what you have
- freshly cooked pasta to serve
Instructions
- In a large mixing bowl, combine all the ingredients (except for the tomato sauce and pasta), and mix to ensure everything is well combined
- Cover and let the mixture rest in the fridge for about 30 mins
- Preheat the oven to 400F
- Coat the bottom of a large roasting pan with some avocado oil (or cooking oil of choice), roll the turkey mixture into balls (a heaped tablespoon for each ball), and place in the prepared pan. Ensure the balls are not touching
- Roast the meatballs for 15 mins
- Remove the meatballs from the oven, reduce the temperature to 325F and then pour the tomato sauce over the meatballs, return to the oven and cook for another 20 mins
- Once cooked through, serve the meatballs over some freshly cooked pasta, with a big scoop of sauce. Top wth a sprinkle of parsley and another of parmesan, serve and enjoy
Nutrition
Calories: 230kcal | Carbohydrates: 6.4g | Protein: 26.9g | Fat: 12.3g | Saturated Fat: 3.6g | Cholesterol: 118mg | Sodium: 157mg | Fiber: 1.1g | Sugar: 1.8g