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Ricotta Meatballs with Crispy Parmesan Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 70 reviews
  • Author: Alvarez
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 to 5 servings (20-24 meatballs)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Description

These Ricotta Meatballs are tender, juicy, and packed with wholesome flavors. Made with ground turkey, creamy ricotta, and Parmesan cheese, they’re baked to perfection, topped with a crispy panko and cheese mixture, and finished under the broiler for a golden crunch. Served in a hearty marinara sauce, they’re a delicious family-friendly meal ideal with garlic bread and a fresh green salad.

Ingredients

Scale

Meatballs

  • 1 lb. ground turkey (93/7 lean, ground chicken or other ground meat works)
  • 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 and topping mix)

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it is hot and ready for baking the meatballs.
  2. Mix Meatball Ingredients: In a large bowl, combine ground turkey, ricotta cheese, Parmesan cheese, 1/2 cup panko, garlic powder, salt, and Italian seasoning. Mix thoroughly until well combined.
  3. Form Meatballs: Roll the mixture into 20-24 small, evenly sized meatballs to ensure uniform cooking.
  4. Prepare Baking Pan: Drizzle some olive oil into the bottom of a shallow Dutch oven or any oven-safe pan to prevent sticking, then arrange the meatballs in the pan.
  5. Bake Meatballs: Place the pan on the middle oven rack and bake for 20-25 minutes. Halfway through or once browned, gently loosen the meatballs from the pan bottom with a spatula to help with browning.
  6. Add Sauce: Pour the tomato sauce directly over the baked meatballs in the pan and stir gently to coat all the meatballs evenly with sauce.
  7. Prepare Crispy Topping: In a small bowl, mix 1/4 cup panko breadcrumbs, 1/4 cup Parmesan cheese, 2 teaspoons olive oil, and chopped parsley. Sprinkle this mixture evenly over the sauced meatballs.
  8. Final Bake and Broil: Return the pan to the oven and bake for another 5-7 minutes to warm the sauce. Then, switch the oven to broil and broil the meatballs for 2-3 minutes until the topping becomes golden and crispy. Watch closely to prevent burning.
  9. Serve: Remove from oven and serve hot with your favorite sides like a green salad and garlic bread for dipping into the delicious sauce.

Notes

  • This recipe yields tender and juicy meatballs with a rich and crispy finishing topping that brings great texture contrast.
  • Use of ground turkey (93/7 lean) keeps the dish lighter, but ground chicken or other ground meats can be substituted.
  • Keep an eye on the broiler to prevent the topping from burning—it goes from golden to burnt quickly.
  • Great served with garlic bread and a fresh green salad for a satisfying meal.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Nutrition

  • Serving Size: 1/5 of recipe (approx. 4-5 meatballs with sauce)
  • Calories: 388
  • Sugar: 8.8 g
  • Sodium: 1536 mg
  • Fat: 18.7 g
  • Saturated Fat: 6.8 g
  • Unsaturated Fat: 11.7 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 25 g
  • Fiber: 3.7 g
  • Protein: 29.7 g
  • Cholesterol: 87 mg

Find it online: https://mycopyrecipe.com/ricotta-meatballs-with-crispy-parmesan-topping-recipe/