Ground Turkey Ricotta Meatballs Food

SAVORY TURKEY-RICOTTA MEATBALLS

Savory Turkey-Ricotta Meatballs image

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

Ingredients

1 lb ground turkey breast
1/2 cup part-skim ricotta cheese
1 egg
1/2 cup dry breadcrumbs
1/4 cup chopped fresh basil
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt

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

THE BEST TURKEY MEATBALLS

The Best Turkey Meatballs image

These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 12 meatballs

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
3/4 cup finely ground fresh breadcrumbs (from 3 to 4 slices white bread, crusts removed)
1/2 cup milk
1 pound ground turkey (93/7 ratio)
1/2 cup whole milk ricotta cheese
2 tablespoons grated Parmesan
1 clove garlic, grated
1/4 cup packed parsley leaves, finely chopped (about 2 tablespoons chopped)
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

TURKEY & RICOTTA MEATBALLS FROM SMALL VICTORIES

Turkey & Ricotta Meatballs from Small Victories image

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

Ingredients

2 (28 ounce) cans whole canned tomatoes
7 tablespoons extra-virgin olive oil
7 garlic cloves, 4 thinly sliced, 3 minced
kosher salt, to taste
1 cup fresh basil leaf, finely chopped
1 cup fresh Italian parsley, finely chopped
1 1/2 cups fresh whole milk ricotta cheese
1/2 cup finely grated parmesan cheese
2 lbs ground turkey, at room temperature (preferably dark meat)

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