Crispy Ricotta Meatballs
Ingredients
- Ricotta Meatballs
- 1 pound ground turkey
- 1/2 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
- Crispy Topping & Sauce
- 28 –32 ounces tomato sauce or marinara-style sauce
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 teaspoons olive oil
- Fresh parsley chopped
Instructions
- Preheat the Oven: Set the oven to 400°F. Lightly grease a shallow oven-safe pan or baking dish with olive oil.
- Mix the Meatballs: In a large bowl, combine ground turkey, ricotta, Parmesan, panko, garlic powder, salt, and Italian seasoning. Mix gently until just combined.
- Shape: Roll the mixture into 20–24 evenly sized meatballs and arrange them in the prepared pan.
- Bake: Place on the center rack and bake for 20–25 minutes, until lightly browned and cooked through. Carefully loosen them from the pan if needed.
- Add Sauce: Pour the tomato sauce over the meatballs and gently stir to coat evenly.
- Prepare Topping: In a small bowl, mix panko, Parmesan, olive oil, and parsley. Sprinkle evenly over the meatballs and sauce.
- Final Bake: Return the pan to the oven for 5–7 minutes. Broil for the last 2–3 minutes until the topping is golden and crispy, watching closely to avoid burning.
- Serve: Remove from the oven and serve warm.
Notes
These baked ricotta meatballs are incredibly tender and juicy, thanks to the ricotta cheese. Finished with a crunchy breadcrumb topping and rich tomato sauce, they’re a comforting, easy dinner perfect for busy weeknights or family meals.