I found another favorite turkey meatball recipe!
I know, I know …. I kind of have a thing for turkey meatballs.
These are moist, flavorful, and hold up well – without being too firm. I most recently served them with an alfredo-marinara sauce over penne pasta, sprinkled with Asiago cheese. Delish!
But these would also work well for turkey meatball subs or any other meatball dish you have in your arsenal. (Think appetizer – make them smaller, skewer them with toothpicks, and serve with marinara sauce on the side. How fun would that be?)
Yet another fabulous way to #tryturkey! (You’re welcome.)
- 1 pound JENNIE-O® Lean Ground Turkey
- 1/2 cup part-skim ricotta cheese
- 1/2 cup dry Italian bread crumbs (I used Panko but regular bread crumbs work too)
- 1 egg
- 1/4 cup chopped fresh basil
- 2 Tablespoons chopped fresh flat leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pre-heat oven to 375 degrees.
- In a large bowl, combine ground turkey with ricotta cheese, bread crumbs, egg, basil, parsley, salt, and pepper.
- Use your hands to mix all the ingredients together.
- Divide the meat mixture into 15-18 meatballs.
- Heat a large non-stick skillet to medium-high heat and add 1-2 Tablespoons olive oil.
- Brown the meatballs for a few minutes on each side. (You may need to brown the meatballs in batches depending on the size of your pan.) The goal here is not to cook them entirely, you just want to brown them.
- Line a large rimmed baking sheet with parchment paper and transfer the meatballs to the pan.
- Bake the meatballs in the oven for about 20 minutes, or until done to 165 degrees F. as measured by a meat thermometer.
- Fresh parsley is best but I have substituted 1 teaspoon of dried Parsley flakes when that's all I've had on hand.