GROUND TURKEY-RICOTTA MEATBALLS
Soft and savory ground turkey meatballs, great for a quick dinner or crowd-pleasing appetizer. These make up fast and freeze great.
Provided by TipsyT
Categories Meatballs
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Mix turkey, ricotta cheese, bread crumbs, basil, egg, salt, and pepper together in a bowl until just combined.
- Scoop mixture using a 1-ounce measure onto the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Flip meatballs and bake until browned and no longer pink in the centers, about 5 minutes more.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 11.8 g, Cholesterol 139 mg, Fat 12.8 g, Fiber 0.6 g, Protein 29.4 g, SaturatedFat 4 g, Sodium 623 mg, Sugar 0.7 g
CHEF JOHN'S RICOTTA MEATBALLS
Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
- Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
- Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
- Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 18.9 g, Cholesterol 75.3 mg, Fat 20.9 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 7 g, Sodium 864.6 mg, Sugar 9.4 g
SAVORY TURKEY-RICOTTA MEATBALLS
I'm not one to usually do turkey in my meatballs, but I saw this recipe in the recent issue of Cooking Light and decided to try since they are lower in fat. These can be used in spaghetti, substitute for beef in Stroganoff, or serve as as appetizer with warmed marinara dip, as the magazine suggests. Ricotta helps keep the lean ground turkey breast moist. Prepare them in advance, if you like, and store in the freezer for up to three months.
Provided by CookingONTheSide
Categories High Protein
Time 35m
Yield 18 meatballs, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Combine ground turkey breast with the other ingredients in a bowl and then shape mixture into about 18 meatballs.
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add meatballs, and brown on all sides.
- Remove from skillet; transfer to a broiler pan coated with cooking spray, and bake for 15 minutes or until done.
- To freeze: Follow cooking directions, then allow meatballs to cool to room temperature.
- Place on a baking sheet, making sure they don't touch one another, and place in the freezer for an hour.
- Next, transfer hardened meatballs to an airtight container, and store in the freezer.
- Thaw meatballs in the refrigerator, then bake at 375 degrees for 20 minutes or untinl heated.
Nutrition Facts : Calories 240.6, Fat 5.1, SaturatedFat 2.3, Cholesterol 126.4, Sodium 356.1, Carbohydrate 11.6, Fiber 0.7, Sugar 1, Protein 34.9
TURKEY & RICOTTA MEATBALLS FROM SMALL VICTORIES
Courtesy of Julia Turshen, author of Small Victories "The first thing I ever cooked for my wife, Grace, were these meatballs. I made the mixture at my apartment, then packed it up with a box of pasta, ingredients for sauce, and a pot (she told me she had only a skillet) and took it all to her apartment . . . which soon became my apartment, too. A small victory here is not only about getting someone to marry you (!), but also about making meatballs that are incredibly light and tender by incorporating a generous amount of ricotta cheese in the mixture. In fact, I've found that by adding ricotta, you can skip the usual bread crumbs and eggs (which also makes this recipe gluten-free, if that's important to you)-I love any addition that allows you to let go of a few things. Another small victory is baking the meatballs instead of frying them. It's much less messy and so easy-win-win. Please note that while most of the recipes in this book serve four, I've made this one a bit larger because whenever I make meatballs, I like to make a ton so that I can freeze some. That way, I can have meatballs on the spur of the moment. I thought you might like that too, but feel free to cut the recipe in half if you prefer. Serve the meatballs with pasta, polenta, rice, garlic bread, or just on their own! Whichever way you choose, be sure to sprinkle them with plenty of grated Parmesan cheese." -from Julia Turshen, author of Small Victories
Provided by Food.com
Categories Meatballs
Time 55m
Yield 30 meatballs, 8 serving(s)
Number Of Ingredients 9
Steps:
- Pour the contents of the tomato cans into a large bowl (set the cans aside) and crush the tomatoes with your hands (this is a messy but fun job, and a very good one for children). Rinse one of the cans with about 1/4 cup [60 ml] water, pour it into the second can and swish it around to get all the excess tomato out of the cans, and then pour the water into the tomato bowl.
- In a large saucepan or pot over medium-high heat, warm 3 Tbsp of the olive oil, add the sliced garlic, and cook, stirring, until it begins to sizzle, about 1 minute. Add the tomatoes and a very large pinch of salt and bring to a boil. Lower the heat and let the sauce simmer, stirring every so often, until it is slightly reduced and has lost any tin-can taste, about 30 minutes.
- Meanwhile, preheat your oven to 425°F [220°C]. Line a baking sheet with aluminum foil. Drizzle 2 Tbsp olive oil on the baking sheet and use your hands to rub it over the entire surface of the sheet. Set aside.
- In a large bowl, combine the minced garlic, basil, parsley, ricotta, Parmesan, turkey, and 1 Tbsp salt. Blend everything together gently but authoritatively with your hands (they're the best tool for the job) until well mixed. Then, use your hands to form the mixture into golf ball-sized meatballs; the mixture will be sticky, so wet your hands with a bit of water to help prevent the meat from sticking to them. Transfer the meatballs to the prepared baking sheet as you form them (it's okay if they are touching a little). Drizzle the meatballs with the remaining 2 Tbsp olive oil and roast until they're browned and firm to the touch, about 25 minutes.
- Use tongs or a slotted spoon to transfer the meatballs to the simmering sauce (discard whatever juice and fat is left on the baking sheet). Cook the meatballs for 10 minutes in the sauce (they can be left in the gently simmering sauce for up to 1 hour) and serve.
- SPIN-OFFS.
- FOR SAUSAGE AND RICOTTA MEATBALLS, instead of ground turkey, use 2 lb [910 g] of your favorite sausage meat. Just take it out of its casings and proceed as directed. I like using half sweet and half spicy Italian sausage.
- FOR A SLIGHTLY MOROCCAN RIFF, use ground lamb instead of turkey and finely crumbled feta instead of Parmesan. Leave out the ricotta. Add a handful each of toasted pine nuts and raisins to the mixture, and use mint instead of basil. Add a cinnamon stick to the tomato sauce (remove it before serving the meatballs).
- Recipe courtesy of Small Victories by Julia Turshen, buy the book here: https://www.amazon.com/Small-Victories-Recipes-Hundreds-Triumphs/dp/1452143099.
Nutrition Facts : Calories 421.4, Fat 28.6, SaturatedFat 8.9, Cholesterol 107.3, Sodium 491.2, Carbohydrate 11.1, Fiber 2.4, Sugar 5, Protein 32
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