Mela – Made

If you’re on the lookout for an easy dinner that doesn’t skimp on flavor, these ricotta turkey meatballs are just what you need! Toss everything into one bowl—because let’s face it, nobody enjoys doing dishes. The ricotta ensures the meatballs are as juicy as they come, while the crispy topping gives a satisfying crunch that makes every bite enjoyable. They’re simple, delicious, and absolutely perfect for those busy weeknights when you need a great meal without a lot of work!

It’s a Pinch of Yum recipe – it can’t go wrong.

Equipment

• One medium bowl – I totally love my Pyrex bowls! The ones with lids are super handy, whether I’m marinating stuff or just storing leftovers.
• Cast iron or oven safe pan
• Cookie scoop

Ingredients

Meatballs:

• 1 lb ground turkey
• 1/2 cup full fat ricotta cheese
• 1/2 cup Parmesan
• 1/2 panko
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon Italian seasoning

Crispy topping (optional but highly recommended):

• 1 jar tomato sauce (24 or 25oz – we like the meatballs to be swimming in sauce)
• 1/4 cup panko
• 1/4 cup Parmesan cheese
• 2 teaspoons olive oil
• Chopped fresh parsley or dry parsley

Instructions

• Preheat the oven to 400 degrees
• Mix all the meatball ingredients in one bowl
• Drizzle some olive oil in a cast iron or an oven safe pan.
• Roll mixture into 20-24 meatballs ( I use a cookie scoop to make sure they are all the same size). Put the meatballs in the pan
• Bake for 20-25 minutes on a middle oven rack. Loosen them with a spatula. At this point they will have some browning.
• Add the tomato sauce directly to the pan and stir to make sure they are all coated
• Optional but highly recommended: mix 1/4 cup of panko, 1/4 Parmesan cheese, 2 teaspoons of olive oil and some parsley. Sprinkle on top of the meatballs.
• Return to the oven for 5-7 minutes to warm the sauce. Turn on the broiler for 2 – 3 minutes. Watch it you don’t want it to burn.
• Enjoy!!

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