Description
These Turkey Ricotta Meatballs are a delicious and healthy twist on a classic favorite, combining lean ground turkey, savory sausage, and creamy ricotta cheese. Baked to perfection and simmered in a rich homemade tomato sauce infused with garlic, oregano, and a hint of red pepper flakes, these meatballs are perfect served over pasta, bread, or roasted vegetables for a comforting meal.
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
- ½ cup panko breadcrumbs
- 3 garlic cloves (finely minced or pressed)
- 1 tsp oregano
- 1 tsp kosher salt
Tomato Sauce
- 28 ounces crushed tomatoes
- 1 tablespoon olive oil
- 4 garlic cloves (pressed or finely minced)
- 1 teaspoon dried oregano
- 1-2 bay leaves
- Pinch red pepper flakes
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Prepare the baking sheets and oven: Line two baking sheets with foil and lightly grease them with cooking spray or brush with oil. Position oven racks in the upper center and lower center slots, then preheat the oven to 425°F (220°C).
- Mix the meatball ingredients: In a medium bowl, combine ground turkey, ground sausage, ricotta cheese, Parmesan cheese, panko breadcrumbs, minced garlic, oregano, and kosher salt. Use your hands to thoroughly mix until all ingredients are evenly incorporated.
- Shape the meatballs: Form the mixture into golf ball-sized meatballs using a medium cookie scoop or your hands. Place them on the prepared baking sheets, spacing them about an inch apart to avoid overcrowding. Use both trays to fit all 32 meatballs comfortably.
- Bake the meatballs: Bake for 20-25 minutes at 425°F, until the meatballs are browned and cooked through. Use an instant-read thermometer to ensure they reach an internal temperature of 165°F (74°C).
- Make the tomato sauce: While the meatballs bake, heat olive oil in a large saucepan over medium-high heat. Add garlic and red pepper flakes, stirring until the garlic starts to sizzle, then cook for an additional 30 seconds without burning. Add crushed tomatoes, kosher salt, dried oregano, black pepper, and bay leaves. Stir, bring to a simmer, then reduce heat and simmer for at least 20 minutes.
- Combine meatballs and sauce: Once meatballs are fully cooked, transfer them from the baking sheets into the simmering tomato sauce. Allow them to simmer together for a few minutes to blend flavors before serving.
- Serve: Serve the meatballs and sauce hot with your choice of bread, pasta, or roasted vegetables for a complete meal.
Notes
- Using both turkey and turkey/chicken sausage adds moisture and extra flavor to the meatballs.
- Ensure the meatballs are not crowded on the baking sheet to promote even cooking and browning.
- Check internal temperature with a meat thermometer to guarantee safe consumption.
- Simmering meatballs in the sauce after baking enhances flavor and keeps them moist.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for longer storage.
