Description
These Ricotta Meatballs with The Crispy Topping are a delicious and wholesome twist on classic meatballs. Made with ground turkey and creamy ricotta cheese, they're baked to perfection, coated in rich tomato sauce, and finished with a golden, crunchy parmesan-panko topping. Perfect for a comforting family dinner, served alongside a fresh green salad and garlic bread.
Ingredients
Meatballs
- 1 lb. ground turkey (93/7 lean) or ground chicken
- 1/2 cup full-fat ricotta cheese
- 1/2 cup Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
Sauce & Topping
- 1 jar (28-32 ounces) tomato sauce (marinara or pasta sauce)
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 2 teaspoons olive oil
- Chopped parsley, for garnish
- 2 teaspoons olive oil (for drizzling in pan)
Instructions
- Prep: Preheat your oven to 400°F (200°C). In a large bowl, combine the ground turkey, ricotta cheese, Parmesan cheese, 1/2 cup panko breadcrumbs, garlic powder, salt, and Italian seasoning. Mix thoroughly until all ingredients are evenly incorporated.
- Shape Meatballs: Roll the mixture into 20-24 small meatballs, roughly the size of a golf ball. This size ensures even cooking and perfect bite-sized portions.
- Prepare Pan: Drizzle 2 teaspoons of olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Arrange the meatballs evenly in the pan with some space between each.
- Bake Meatballs: Place the pan on the middle rack of the oven and bake for 20-25 minutes. After baking, gently loosen the meatballs using a spatula; they should have a nice browned crust on the bottom.
- Add Sauce: Pour the entire jar of tomato sauce directly over the meatballs in the pan. Stir gently to coat all the meatballs with the sauce evenly.
- Prepare Crispy Topping: In a small bowl, mix together 1/4 cup panko breadcrumbs, 1/4 cup Parmesan cheese, 2 teaspoons olive oil, and chopped parsley until well combined.
- Add Topping: Sprinkle the crispy topping mixture evenly over the sauced meatballs in the pan.
- Final Bake: Return the pan to the oven and bake for another 5-7 minutes to warm the sauce and heat the topping through. For the last 2-3 minutes, turn on the oven broiler to brown and crisp the topping, watching closely to prevent burning.
- Serve: Remove from oven and let rest briefly. Serve hot with your choice of sides like a green salad and garlic bread for dipping into the flavorful sauce. Enjoy!
Notes
- You can substitute ground turkey with ground chicken or your preferred ground meat.
- If you prefer a lower-fat option, use low-fat ricotta cheese.
- Watch the broiler carefully during the final step to avoid burning the topping.
- These meatballs freeze well; store in an airtight container for up to 3 months.
- For a dairy-free version, omit the Parmesan and ricotta and use a suitable dairy-free cheese.
- The crispy topping can be omitted if you prefer a softer meatball texture.
