Turkey and ricotta meatballs

Turkey and ricotta meatballs

Mar 6 2020


20 mn

Serves 5

This is super easy, especially if you use good quality store bought tomato sauce. Serve it with rice, steamed spinach, green beans, broccoli,.... Make sure to save leftovers for a sub the next day or freeze them for another time!


  • 1 lb of ground turkey (chicken or pork works great as well)
  • 1/2 cup of ricotta cheese
  • 1/2 cup of parmesan cheese
  • 2 garlic cloves, crushed
  • 1/3 cup of chopped parsley
  • 1/4 cup of breadcrumbs
  • 1/2 tsp of oregano
  • 1/2 tsp of ground fennel seeds
  • 1/2 tsp of salt and pepper
  • 1 jar of store bough organic tomato sauce
  • Toppings: cheese, fresh basil


In a large bowl, assemble everything but the tomato sauce. Mix it thoroughly without squishing the meat, I use two forks to do it. Once all nicely combined, from the meatballs (I use an ice cream scooper so they all have the same size and can cook evenly).

Preheat the oven at 400F.

In a cast iron cook the meatballs with 2-3 tbsp of olive oil on each side so that they develop flavor and a nice golden brown color all over.

Once you get that, spoon the tomato sauce on top and finish cooking them in the oven for 10-15 minutes, until cooked through ( inside temperature should be 165F).

Sprinkle some cheese and broil it for a couple of minutes and add some fresh basil as well.

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