Ricotta Meatballs with The Crispy Topping
Recipe from Lindsay Ostrom · original post · full recipe on pinchofyum.com
These Ricotta Meatballs are an easy and delicious family favorite! Tender, juicy homemade meatballs with a jar of good marinara and a crispy topping to finish it all off. YUM!
Serves 4 40 min 29.7g proteinKid-friendly
Ingredients
- ground turkey450 g
- full-fat ricotta125 g
- grated Parmesan75 g
- panko breadcrumbs40 g
- garlic powder1 tsp
- salt — 1 tsp6 g
- Italian seasoning0.5 tsp
- marinara sauce800 g
- olive oil — 2 tsp; plus a drizzle for the pan10 ml
- fresh parsley — chopped10 g
Method
- Preheat the oven to 400°F (200°C). Mix the turkey, ricotta, 50 g (1/2 cup) of the Parmesan, 25 g (1/2 cup) of the panko, the garlic powder, salt and Italian seasoning together.
- Roll the mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking, and add the meatballs.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
- 450 g Plant-based mince instead of ground turkey
Plant-based mince is softer, so chill the rolled balls for 15 minutes and bake for 15–18 minutes before adding the sauce.
Gluten-free
- 40 g Gluten-free breadcrumbs instead of panko breadcrumbs
Gluten-free crumbs brown faster under the grill, so watch the topping closely in the last 2 minutes.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- ground turkey · 450 g
- full-fat ricotta · 125 g
- grated Parmesan · 75 g
- panko breadcrumbs · 40 g
- garlic powder · 1 tsp
- salt · 6 g
- Italian seasoning · 0.5 tsp
- marinara sauce · 800 g
- olive oil · 10 ml
- fresh parsley · 10 g