Turkey-Ricotta Meatballs Recipe (2024)

There is a similar version of Julie Tirschen's turkey ricotta meatballs where you bake them--much easier to make sure they are fully cooked through. I think it's about 25 min in a 425 oven.

Easy and delicious meatballs. The leftovers made for a hearty chicken broth based soup. I sauteed an onion with sliced carrots and celery, added garlic then deglazed the pan with chicken stock. Add the meatballs and simmer until cooked through (or warmed up). Add spinach and parm at the end. You can add pasta or orzo to it as well. It's very hearty and yummy.

Okay, I confess. I only made the meatballs; the sauce didn't appeal to me. My husband declared them "excellent". Dropped in marinara sauce and served over mashed potatoes. Baked for 10 minutes prior to mixing with sauce. Leftovers will become meatball subs.

I’m surprised this only has 4 stars at the moment - this was a 5 star recipe for me. The ricotta made the meatballs so light and flavorful. Made the recipe as written, using sage. I served it with roast broccoli and potatoes. It was fantastic!

"2 sage sprigs, 1 rosemary sprig or ½ teaspoon dried oregano" = definitely sage and either rosemary or oregano? Or one of the following: sage, rosemary, or oregano?

These meatballs are soft when cooking. can not pick up and flip, you need to spoon over to the other side. following other reviews, 425 oven. cast iron skillet in oven while preheating. added oil to hot skillet then meatballs. Cooked 4 mins & flipped over with a spoon for 2 mins more. Removed skillet from oven. Place meatballs aside. put cast ion on stovetop over med heat. added butter/herbs to skillet with 1 T of cornstarch (fresh rosemary/oregano from garden). 1 C chicken broth for more sauce.

I confess cooking these in a pan was not at all appealing, put them on a piece of oiled parchment and baked in a 425 degree oven for about 25 minutes, used a meat thermometer to make sure they were around 165 internally. Came out perfect, served over noodles.

If using part skim ricotta, mix will require some additional binder to hold. I used an egg and some matzo meal. Turned out well.

These meatballs are excellent. While the decadence of the butter sauce is lovely, I think they would be just as excellent in a tomato sauce over pasta. We plan to try that with the leftovers!

Meatballs do not hold together if cooked in a skillet, they have no binding agent such as egg. They cooked up soft and falling apart, and we used them with a home made quick marinara.

Ricotta is an expensive ingredient to put in something where you will never taste it. Agree on the creaminess it provides but this can just as easily be achieved with ordinary cottage cheese, which you can smooth into a more ricotta-like consistency with a potato masher.

Use dark meat or mix - all white meat is bland and dry despite the ricotta. Add additional spice

Used ground chicken instead of turkey, served over yellow squash and onions sautéed in the butter sauce. Yummy!

I added a seasoning to the meat, and a little bit of onion. And some of the herbs too.

Delicious, light meatballs that, with the butter sauce are a little more elevated than the standard (and great for low-carb). Made the both with the butter sauce (amazing) and without (good still, but not amazing). Use cast-iron for sure, but a 10-inch is a little small.

It slapped! I switched up the recipe a little bit but the ricotta and parm combo really makes 'em delicious. I added plenty of lemon zest and parsley to mine which made them so bright contrasted well with a buttery pasta sauce. I also skipped the sauce from the recipe, but trust, they stand alone nicely, too.

Delicious. In step one, add the ground turkey after you have pre-mixed the other meatball ingredients. Held off adding the garlic until right before I turned off the heat—there was still plenty of heat left to sautée the garlic without fear of scorching it. After removing the browned meatballs, I deglazed the fond with a splash of Noilly Prat dry vermouth and added a pat of butter for a scrumptious sauce. Served with broccoli and yellow corn grits.

These are soooo good! I used part skim ricotta and made the butter sauce on the side. It’s basically garlic and butter (delicious) and added fresh lemon juice. The whole dish is great with crusty bread.

These were a big hit and very quick and easy. I used only half of the butter due to dietary restrictions and it made enough sauce to coat each meatball. The sage flavor was delicious and the meatballs were moist.

These were delicious. A bit rich for me so only had a few but my husband devoured them. I cooked them in the cast iron pan as directed and then put them in the over for about 5 minutes to insure they were cooked through. I also didn’t have the other herbs so used fresh thyme and it was great! Definitely will make these again.

Will it work with part skim ricotta