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4.14 from 23 votes

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
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Dish
Cuisine: Italian
Servings: 6 serves
Calories: 230kcal
Author: Whole Food Bellies

Ingredients

  • ½ cup ricotta cheese
  • 2 tbsp whole milk
  • cup parmesan cheese plus more to serve
  • 1 egg beaten
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • ½ tsp smoked paprika
  • cup red onion minced
  • ¼ cup fresh parsley finely chopped
  • 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 tbsp 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