Turkey Ricotta Meatballs
Make lean turkey meatballs creamy and tender by adding ricotta and keep them gluten-free by substituting breadcrumbs with Parmigiano Reggiano cheese. Eat these juicy ricotta turkey meatballs with pasta, mashed or roasted potatoes, polenta, a salad or make a meatball sub.
Ingredients
- 8 ounces ground turkey
- 1/4 cup ricotta cheese
- 1/4 cup Parmigiano Reggiano cheese grated
- 1 scallion finely chopped
- 1/2 egg
- 1/4 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
- In a bowl, combine ground turkey, ricotta cheese, Parmigiano Reggiano cheese, spices, egg and scallions. Mix, but don't mix more than necessary.
- Using a 2 1/4 ice cream scoop and roll into meatballs. (NOTE 1) You can
- Place meatballs on parchment paper and transfer into the oven.
- Bake for about 6-8 minutes per side or until inside temperature reaches 165 degrees F.
Notes
- This is an extremely sticky meatball mixture, so oil your hands before you roll the meatballs.
Nutrition
Calories: 252kcalCarbohydrates: 3gProtein: 36gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gSodium: 1464mgFiber: 1gSugar: 0.4g