Description
These Turkey Ricotta Meatballs combine lean ground turkey and flavorful turkey sausage with creamy ricotta cheese and Parmesan for a tender, juicy texture. Baked until golden and served simmering in a homemade easy marinara sauce, they make a delicious and wholesome meal perfect for pairing with pasta, bread, or roasted vegetables.
Ingredients
Scale
Meatballs
- 1 pound ground turkey
- 1 pound turkey or chicken sausage
- 15 ounces whole milk ricotta cheese
- 1/2 cup fresh grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 3 garlic cloves, finely minced or pressed
- 1 teaspoon oregano
- 1 teaspoon kosher salt
Easy Marinara Sauce
- 28 ounces crushed tomatoes
- 1 tablespoon olive oil
- 4 garlic cloves, pressed or finely minced
- 1 teaspoon dried oregano
- 1-2 bay leaves
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Prep Baking Sheets and Oven: Line two baking sheets with foil and either spray with cooking spray or brush lightly with oil. Position racks in the upper center and lower center of the oven and preheat to 425°F (220°C).
- Mix Meatball Ingredients: In a medium bowl, add ground turkey, ground sausage, ricotta cheese, Parmesan cheese, panko breadcrumbs, minced garlic, oregano, and kosher salt. Use your hands to mix thoroughly until all ingredients are fully combined.
- Form Meatballs: Using a medium cookie scoop or your hands, shape the mixture into golf ball-sized meatballs. Place them evenly spaced on the prepared baking sheets, leaving approximately one inch between each to prevent overcrowding. You will likely need both baking sheets.
- Bake Meatballs: Bake in the preheated oven for 20-25 minutes until they are browned and cooked through. Check internal temperature with an instant-read thermometer to ensure it reaches 165°F (74°C).
- Prepare Marinara Sauce: While the meatballs bake, heat a large saucepan over medium-high heat. Add olive oil, minced garlic, and red pepper flakes. Stir continuously until the garlic starts to sizzle, cooking for about 30 seconds more without burning.
- Add Sauce Ingredients and Simmer: Add crushed tomatoes, kosher salt, dried oregano, black pepper, and bay leaves to the saucepan. Stir to combine, bring to a simmer, then reduce heat to low and continue simmering for at least 20 minutes, stirring occasionally.
- Combine Meatballs with Sauce: Once meatballs are done, carefully transfer them into the simmering marinara sauce. Let the meatballs simmer in the sauce for a few minutes to meld the flavors together.
- Serve: Serve the meatballs and sauce hot, alongside pasta, crusty bread, or roasted vegetables for a complete meal.
Notes
- Use an instant-read thermometer to ensure meatballs are cooked safely to 165°F internally.
- Do not overcrowd the baking sheets to help meatballs bake evenly and develop a nice crust.
- Simmer meatballs in the sauce after baking to keep them moist and infuse them with marinara flavor.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
