Description
1 lb ground turkey
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 egg
½ cup breadcrumbs (or almond flour for low-carb)
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for baking sheet)
Directions:
Preheat oven to 400°F (200°C) and lightly grease a baking sheet with olive oil or line it with parchment paper.
In a large bowl, combine ground turkey, ricotta cheese, Parmesan, egg, breadcrumbs, garlic, oregano, basil, onion powder, salt, and black pepper. Mix until
just combined.
Form the mixture into meatballs (about 1½ inches in diameter) and place them on the prepared baking sheet.
Bake for 20-25 minutes, or until golden brown and cooked through (internal temperature of 165°F or 75°C).
Let cool for a few minutes before serving. Enjoy with your favorite marinara sauce or pasta!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 250 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect turkey meatballs every time.
- Prep & Preheat: Begin by preheating your oven to 400°F (200°C). Lightly grease a standard baking sheet with one tablespoon of olive oil or line it with parchment paper for easy cleanup.
- Combine Wet Ingredients: In a large mixing bowl, add the ground turkey, ricotta cheese, grated Parmesan, and the egg. Use a fork to break up the ricotta and gently mix these ingredients together.
- Add Dry Ingredients: To the same bowl, add the breadcrumbs (or almond flour), minced garlic, dried oregano, dried basil, onion powder, salt, and black pepper.
- Mix Gently: Using your hands or a spatula, mix all ingredients until just combined. Overmixing will result in dense, tough meatballs.
- Form Meatballs: Scoop portions of the mixture (about 1.5 inches in diameter) and roll them gently between your palms to form balls. Place each meatball on the prepared baking sheet, spacing them about an inch apart.
- Bake to Perfection: Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the meatballs are golden brown and have reached a safe internal temperature of 165°F (75°C) when checked with a meat thermometer.
- Rest and Serve: Remove the baking sheet from the oven and let the meatballs rest for 5 minutes. This allows the juices to redistribute, ensuring they are moist and flavorful.
Serving Suggestions
These versatile turkey meatballs can be the star of many meals. Serve them over spaghetti or zucchini noodles with a generous helping of marinara sauce and a sprinkle of fresh basil. For a low-carb option, try them in a lettuce wrap with a dollop of tzatziki. They also make a fantastic protein-packed addition to a sub sandwich, or can be enjoyed on their own as a high-protein appetizer with a side of dipping sauce.
How-to Summary
In summary, combine all ingredients gently, form into 1.5-inch balls, and bake at 400°F for 20-25 minutes until golden and cooked through to 165°F internally.
Frequently Asked Questions
- Can I make these meatballs ahead of time? Yes, you can assemble the raw meatballs and store them covered in the refrigerator for up to 24 hours before baking. You can also freeze unbaked meatballs on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to the cooking time.
- Can I use a different type of ground meat? Absolutely. Ground chicken, pork, or a lean beef blend can be substituted for the turkey with excellent results.
- Why is my mixture too wet to form balls? If your mixture is too wet, add one more tablespoon of breadcrumbs or almond flour. The moisture content in ricotta and ground meat can vary slightly.
- Can I cook these on the stovetop instead? Yes. Heat a tablespoon of oil in a large skillet over medium heat. Brown the meatballs on all sides, then reduce heat, cover, and cook for 10-15 minutes until done.
- How should I store leftovers? Allow cooked meatballs to cool completely, then store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave, oven, or in a saucepan with sauce.
Common Mistakes to Avoid
- Overmixing the Meat: This is the top mistake. Mix only until ingredients are incorporated to keep the texture light.
- Packing the Meatballs Too Tightly: Roll them gently. Tightly packed meatballs become dense and rubbery.
- Skipping the Rest Time: Letting the meatballs rest for a few minutes after baking prevents them from falling apart and improves moisture.
- Not Using a Meat Thermometer: Guessing doneness can lead to undercooked or dry meatballs. A quick temperature check ensures perfect safety and juiciness.
Conclusion
These baked turkey meatballs are a simple, healthy, and delicious meal solution. The ricotta cheese guarantees a tender, moist result that is far from bland. With this reliable recipe and helpful tips, you can easily master a versatile dish that will become a regular in your weekly meal rotation. Enjoy the process and the delicious, protein-packed results!