Looking for a delicious and easy-to-make meal that will impress your family and friends? These Sun-Dried Tomato and Ricotta Turkey Meatballs are the perfect solution. Packed with flavor and ready in just 40 minutes, this recipe is ideal for busy weeknights or special occasions.
Why You’ll Love These Sun-Dried Tomato and Ricotta Turkey Meatballs
These meatballs are not your average weeknight dinner. The combination of sun-dried tomatoes and creamy ricotta cheese adds a rich and savory flavor that will have everyone asking for seconds. Plus, using ground turkey makes them a healthier alternative to traditional beef meatballs.
Ingredients
- 1 pound ground turkey
- 1/2 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, minced
- 1 egg
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the Ingredients: In a large mixing bowl, combine the ground turkey, ricotta cheese, chopped sun-dried tomatoes, grated Parmesan, chopped parsley, minced garlic, egg, breadcrumbs, salt, and pepper. Mix until well combined.
- Form the Meatballs: Using your hands or a cookie scoop, form the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet.
- Drizzle with Olive Oil: Lightly drizzle olive oil over the meatballs to help them brown in the oven.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are cooked through and golden brown on the outside.
- Serve: Remove the meatballs from the oven and let them rest for a few minutes. Serve warm with your favorite pasta, a fresh salad, or as an appetizer.
Cooking Tips
- Don’t Overmix: When combining the ingredients, mix just until everything is incorporated. Overmixing can make the meatballs tough.
- Use a Cookie Scoop: For evenly sized meatballs, use a cookie scoop. This ensures they cook uniformly.
- Customize the Flavor: Feel free to add your favorite herbs or spices to the mixture. Basil, oregano, or a pinch of red pepper flakes can add extra flavor.
Serving Suggestions
These versatile meatballs can be served in various ways:
- With Pasta: Toss them with your favorite pasta and marinara sauce for a classic meal.
- As an Appetizer: Serve them on a platter with toothpicks and a dipping sauce for a crowd-pleasing appetizer.
- In a Sandwich: Place them in a sub roll with melted mozzarella and marinara sauce for a delicious meatball sub.
FAQs
Can I use ground chicken instead of turkey?
Yes, ground chicken can be used as a substitute for ground turkey in this recipe.
How do I store leftovers?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze these meatballs?
Absolutely! After baking, let the meatballs cool completely, then place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
These Sun-Dried Tomato and Ricotta Turkey Meatballs are a delightful twist on a classic dish. Whether you’re serving them for a family dinner or a gathering with friends, they’re sure to impress. Give this recipe a try and enjoy the delicious flavors!