Easy Ricotta Meatballs with Crispy Topping
Tender ricotta turkey meatballs baked in rich marinara sauce.
Ingredients
- Ricotta Meatballs
- 1 pound ground turkey 93/7
- ½ cup full-fat ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- Sauce & Crispy Topping
- 1 jar 28–32 ounces marinara or tomato sauce
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 teaspoons olive oil
- Fresh parsley chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground turkey, ricotta cheese, Parmesan, panko, garlic powder, salt, and Italian seasoning until just mixed.
- Roll the mixture into 20–24 evenly sized meatballs.
- Lightly drizzle olive oil into a shallow Dutch oven or oven-safe baking dish.
- Arrange the meatballs in a single layer.
- Bake for 20–25 minutes until lightly browned and mostly cooked through.
- Carefully loosen the meatballs with a spatula.
- Pour the marinara sauce over the meatballs and gently coat each one.
- In a small bowl, combine the remaining panko, Parmesan, olive oil, and parsley.
- Sprinkle the mixture evenly over the sauce.
- Return the Ricotta Meatballs with Crispy Topping to the oven for 5–7 minutes.
- Broil for the final 2–3 minutes until the topping becomes crisp and golden.
- Garnish with fresh parsley and serve immediately.
Notes
- Use homemade marinara if preferred.
- Mozzarella can be added before the final bake for extra cheesiness.
- Fresh basil makes an excellent garnish.
- Serve alongside Caesar salad, garlic bread, or buttered noodles.