Description
These Ricotta Meatballs with The Crispy Topping feature tender, juicy ground turkey meatballs blended with creamy ricotta, Parmesan, and Italian seasoning, baked to perfection and finished with a golden, crunchy panko and cheese topping. Served in a rich tomato sauce, they’re comforting and perfect for family dinners or special occasions.
Ingredients
Scale
Meatballs
- 1 lb. ground turkey (93/7 lean; ground chicken or other ground meat works as well)
- 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
Tomato Sauce
- 1 jar tomato sauce (28-32 ounces, such as marinara or pasta sauce)
Crispy Topping
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 2 teaspoons olive oil
- Chopped parsley (to taste)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix the meatball ingredients: In a large bowl, combine the ground turkey, ricotta cheese, Parmesan cheese, 1/2 cup panko breadcrumbs, garlic powder, salt, and Italian seasoning until evenly mixed.
- Form the meatballs: Roll the mixture into 20 to 24 small, uniform meatballs to ensure even cooking.
- Prepare the baking pan: Drizzle olive oil in the bottom of a shallow Dutch oven or an oven-safe pan to prevent sticking, then arrange the meatballs evenly in the pan.
- Bake the meatballs: Place the pan on the middle oven rack and bake for 20 to 25 minutes. After baking, use a spatula to gently loosen the meatballs from the bottom; they should have a nice browning.
- Add tomato sauce: Pour the jar of tomato sauce directly over the meatballs in the pan, stirring gently to coat all meatballs evenly.
- Prepare the crispy topping: In a small bowl, mix the remaining 1/4 cup panko, 1/4 cup Parmesan cheese, olive oil, and chopped parsley.
- Apply the topping and finish baking: Sprinkle the panko mixture evenly over the meatballs and sauce. Return the pan to the oven for 5 to 7 minutes to heat through.
- Broil for crispiness: Turn on the broiler for the last 2 to 3 minutes to brown and crisp the topping. Watch carefully to avoid burning.
- Serve and enjoy: Remove from oven and serve hot. These meatballs go great with a green salad and garlic bread perfect for dipping into the sauce.
Notes
- These meatballs are tender, juicy, and packed with flavor, thanks to the ricotta and Parmesan cheeses.
- A good-quality jarred marinara sauce works well, but homemade sauce can be substituted for richer flavor.
- The crispy topping adds a wonderful texture contrast to the soft meatballs, so avoid skipping it.
- Use an oven-safe pan or a shallow Dutch oven for best results when baking and broiling.
- Ground turkey breast with 93/7 lean fat ratio is recommended for moist meatballs, but ground chicken or beef can be used as alternatives.
- Watch the broiler carefully during the last step to achieve a golden topping without burning.
Nutrition
- Serving Size: 1 serving (approx. 5-6 meatballs with sauce and topping)
- Calories: 388
- Sugar: 8.8 g
- Sodium: 1536 mg
- Fat: 18.7 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 11.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 3.7 g
- Protein: 29.7 g
- Cholesterol: 87 mg
