Description
These Turkey Ricotta Meatballs are a delicious, protein-packed dish combining lean ground turkey, flavorful Italian sausage, and creamy ricotta cheese. Baked to perfection and simmered in a rich, homemade tomato sauce spiced with garlic, oregano, and red pepper flakes, they are perfect as a main course alongside pasta, bread, or roasted vegetables. This recipe yields 32 tender and juicy meatballs with a classic Italian flair.
Ingredients
Scale
Meatballs
- 1 pound ground turkey
- 1 pound turkey or chicken sausage
- 15 ounces whole milk ricotta cheese
- 1/2 cup fresh grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 3 garlic cloves, finely minced or pressed
- 1 teaspoon dried oregano
- 1 teaspoon Kosher salt
Tomato Sauce
- 1 tablespoon olive oil
- 4 garlic cloves, pressed or finely minced
- Pinch red pepper flakes
- 28 ounces crushed tomatoes
- 1 teaspoon Kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1–2 bay leaves
Instructions
- Prepare baking sheets and oven: Line two baking sheets with foil, spray with cooking spray or brush with oil, and set aside. Adjust oven racks to upper center and lower center positions. Preheat oven to 425°F (220°C).
- Mix meatball ingredients: In a medium bowl, combine ground turkey, ground sausage, ricotta cheese, grated Parmesan, panko breadcrumbs, minced garlic, oregano, and kosher salt. Use your hands to thoroughly mix the ingredients until well combined.
- Shape meatballs: Form the mixture into golf ball-sized meatballs using a medium cookie scoop for uniform size. Place the meatballs on the prepared baking sheets, spacing them about one inch apart. Use both baking sheets to avoid overcrowding.
- Bake meatballs: Place the baking sheets in the oven and bake for 20–25 minutes, switching racks if necessary for even cooking, until meatballs are browned and cooked through. Verify doneness with an instant-read thermometer; internal temperature should reach 165°F (74°C).
- Prepare tomato sauce: While meatballs bake, heat a large saucepan over medium-high heat. Add olive oil, minced garlic, and red pepper flakes. Sauté, stirring frequently, until garlic begins to sizzle, then cook for an additional 30 seconds to infuse flavor without burning.
- Add sauce ingredients and simmer: Stir in crushed tomatoes, kosher salt, dried oregano, black pepper, and bay leaves. Bring the sauce to a gentle simmer, then reduce heat to low and let it simmer uncovered for at least 20 minutes to develop flavors.
- Combine meatballs and sauce: Once meatballs are fully cooked, carefully transfer them from the baking sheets into the simmering sauce. Let them cook together for a few minutes to allow the flavors to meld.
- Serve: Serve the meatballs hot with your choice of sides such as pasta, bread, or roasted vegetables for a complete meal.
Notes
- Use a meat thermometer to ensure meatballs reach a safe internal temperature of 165°F.
- For uniform meatballs, use a cookie scoop to portion the mixture.
- Simmering the meatballs in sauce after baking enhances moisture and flavor infusion.
- Optionally, you can substitute chicken sausage if turkey sausage is unavailable.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
