If you are looking for a weeknight dinner that feels like a warm hug without weighing you down, these Turkey Meatballs made with ricotta are about to become your new obsession.
Most turkey meatballs turn out dry and rubbery. The secret here is full-fat ricotta cheese. It locks in moisture and keeps the meat incredibly tender, while the oat flour acts as a gentle binder.
Why You’ll Love This Recipe
Tender & Juicy: Ricotta cheese keeps the ground turkey from drying out.
Quick & Flexible: Bake them in the oven for a hands-off approach or sear them on the stovetop.
Endless Pairings: Toss them with marinara, serve over spaghetti squash, or drop them into a creamy white sauce.
Ingredients
2 lbs Ground Turkey (any lean ground meat will do though!)
1 Cup of Ricotta Cheese (Use full fat)
1 Cup of Fresh Parmesean Cheese, Shredded
1 Cup Oat Flour
4 Garlic Cloves Minced (Alternatively, you could use 2 teaspoons of garlic powder)
1 teaspoon of herbs of choice (An Italian Mix is great, I like to use a combination of oregano and basil)
2 teaspoons Salt
For Serving: Marinara sauce, Creamy Cottage Cheese Alfredo or whatever creative idea you come up with. You can serve over a pasta of choice, mashed potatoes, polenta or my favorite is Spaghetti Squash)
Instructions:
Prep your cooking method: Preheat your oven to 400°F (204°C) and lightly grease a baking sheet or dish with cooking spray or oil. (Alternative: Warm a little oil in a large skillet over medium heat if you prefer the stovetop method).
Combine the meat mixture: Combine the ground turkey, ricotta cheese, shredded Parmesan, oat flour, minced garlic, herbs, and salt into a large bowl. Put on a pair of disposable gloves and get your hands in there to mix everything thoroughly.
Roll the meatballs: Use a cookie scoop to portion out evenly sized chunks, then roll them into balls. Tip: If the meat feels sticky, wet or oil your hands slightly to make rolling a breeze. Place them onto your prepared baking sheet or into your pan.
Bake: Cook in the oven for 20 to 25 minutes, until they are cooked through and have a nice light brown crust on the outside. (Or sear them in your stovetop pan until browned and cooked all the way through).
Serve: Drench them in your favorite marinara or creamy white sauce. Pile them high over spaghetti squash, classic pasta, polenta, or a bed of warm mashed potatoes.
With just a few staple ingredients and 25 minutes in the oven, you can have a high-protein, ultra-tender dinner on the table tonight. Save this recipe for your next meal prep day, and enjoy juicy meatballs all week long or pop them into the freezer and pay it forward to your future self for a night off of kitchen duty. Happy cooking!
