Ricotta Meatballs

5 from 3 votes

These Ricotta Meatballs feature the excellent flavor combination of ground turkey, Italian sausage, and ricotta cheese for tender deliciousness. —Adapted from What Goes With What by Julia Turshen

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Servings:

Calories: 288kcal

Author: Amy Palanjian

Equipment

Ingredients

1 pound bulk Italian sausage (pork, turkey, or chicken; or remove sausage from 1 pound of links)
1 pound ground turkey (or ground pork)
15 ounces ricotta cheese (I prefer whole milk)
½ cup grated Parmesan cheese (plus more for serving)
¼ cup flat-leaf parsley (minced)
olive oil spray
28- ounce jar marinara sauce (or homemade sauce)

Instructions

Preheat your oven to 425 degrees F. Line a sheet pan with parchment paper.
Place the sausage meat, ground turkey, ricotta, Parmesan, parsley, salt, and pepper in a large bowl and use your hands to mix well to combine.
Divide the mixture into 24 portions, using about 2 tablespoons of the mixture for each meatball and space evenly on the sheet pan.
Spray the meatballs with a light coating of cooking spray.
Roast the meatballs until firm to the touch and lightly browned, about 25 minutes. (Drain any liquid or fat on the pan as needed.)
Serve the meatballs topped with warm marinara sauce (you can also warm your tomato sauce in a pot, add the meatballs, and keep warm over low heat until you’re ready to eat).

Notes

If you don’t want to chop a thing, leave out the parsley (honestly, it just makes them look nice).
If you want to make the meatballs ahead, let them cool, refrigerate them in the sauce, and then just reheat in a pot over medium-low heat or in a baking dish in a 300 degree F oven.
You can also freeze the cooked meatballs in sauce if you want them to keep even longer (defrost overnight in the refrigerator before reheating).

Nutrition