These turkey-ricotta meatballs are super moist and delicious for a family weeknight meal. The meatballs are pan-seared on all sides to golden crisp perfection, then simmered in a rich spinach marinara sauce and can be served over pasta, couscous, or riced cauliflower for a gluten-free, low-carb meal. Enjoy!
Turkey-Ricotta Meatballs
Comfort food made light! These Turkey-Ricotta Meatballs are tender, juicy, and bursting with flavor. Our secret is the creamy ricotta folded right into the ground turkey for a melt-in-your-mouth texture. If you’re used to classic baked turkey meatballs, this recipe is more straightforward and perfect when you don’t want to turn on the oven.
Key ingredient in the Turkey Meatballs
- Ground turkey
- Garlic
- Garlic powder
- Instant chicken stock
- Italian seasoning
- Part-skim ricotta cheese
- Parmesan cheese
- Kosher salt and black pepper
- Yellow onion
- Parmesan cheese
- Marinara sauce
- Fresh spinach
How to make the turkey meatballs
- Make the meatballs: Mix ground turkey with ricotta, seasonings, and garlic, then shape into golf-sized meatballs.
- Cook the meatballs: Brown and cook the meatballs in olive oil, then set aside.
- Make the sauce: sauté onion in butter, adding sun-dried tomatoes, and then crushed tomatoes to reduce. Add spinach and cook until wilted.
- Return the turkey meatballs to the pan: coat the meatballs with sauce, and garnish with parsley. It’s ready to serve!
Pro Tips
- Use cold ingredients: Chilled turkey and ricotta make the mixture easier to shape and help the meatballs hold together while cooking in the skillet. If the meatballs are too sticky and difficult to shape, slightly oil your fingers before rolling.
- Give the meatballs a good first sear before turning on other sides: This ensures you get a nice crust and the meatballs hold their shape.
- Simmer gently: Keep the spinach and marinara sauce at a low simmer when you add the meatballs back in to prevent them from breaking apart.
More turkey meatball recipes you might like
- 10 Easy Turkey Meatballs Recipe Ideas for Dinner
- Creamy Spinach Turkey Meatballs
- Baked Turkey Meatballs
- Creamy Mushroom Turkey Meatballs
- Cheesy Turkey Meatballs with Cauliflower Rice
Turkey-Ricotta Meatballs
Our juicy turkey meatballs are made ultra tender with ricotta, seared to golden perfection, and simmered in a rich spinach marinara sauce. Make this once, and it will be your new go-to!
- 1 lb ground turkey (lean ground turkey works best)
- 2 garlic cloves, grated
- 1 teaspoon garlic powder
- 2 teaspoons Instant chicken stock
- 1 teaspoon Italian seasoning
- 1 cup part-skim ricotta cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablepsoon unsalted butter
- 1 yellow onion, diced
- 1 cup parmesan, grated
- 1 jar (24 oz) marinara sauce
- 4 cups fresh spinach
- 2 tablespoons fresh basil leaves, shredded
Instructions
- In a large bowl, combine ground turkey, ricotta, instant chicken stock, garlic powder, fresh minced garlic, salt, pepper, and Italian seasoning. Mix well with your hands or a fork and form medium, golf-sized balls (you can use an ice cream scoop). Arrange the turkey meatballs on a plate and set them aside.
- Melt 1 tablespoon of olive oil in a large skillet over medium-low heat. Cook the turkey meatballs for 10 - 12 minutes on all sides until browned and cooked through. Remove to a clean plate and set aside.
- In the same pan, melt 1 tablespoon of butter in the remaining cooking juices. Add the minced onion and stir-fry until translucent. Add the marinara sauce allow the sauce to reduce slightly.
- Add the grated parmesan and let it melt into the sauce, stirring gently.
- Add in the spinach and allow to wilt in the sauce. Allow the sauce to simmer for a further minute, adjust seasoning if needed.
- Add the cooked turkey meatballs back into the pan; sprinkle with the basil, and spoon the sauce over each meatball. Serve the Turkey-Ricotta Meatballs over steamed veg or cauliflower rice for Keto dieters or rice or pasta for non-Keto. Enjoy! ❤️
Recipe Notes
- Store-bought ground turkey varies a lot in texture. If you meatballs are too soft, you can add and egg or panko to make them firmer.
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