She Strengthens

Turkey Meatballs with a Twist

Flavorful and Lean, Without Sacrificing Juiciness

Are you tired of sacrificing flavor for a leaner meatball option? Look no further! These turkey meatballs, made with ground dark-meat turkey and ricotta cheese, pack a punch without losing any juiciness.

Effortless Cooking

Once formed, these meatballs brown effortlessly in the oven, freeing you up to focus on the rest of your meal. A quick simmer in a simple tomato sauce, and you’re ready to plate or pack them into sandwich rolls.

The Perfect Tomato Sauce

For this recipe, you can use almost any crushed tomatoes, but we recommend the 6-in-1 brand for its perfect balance of sweetness and acidity.

Yield and Prep Time

This recipe yields 14 meatballs, serving 4 people, and takes approximately 1 hour and 20 minutes to prepare, with only 20 minutes of active cooking time.

Ingredients

• Vegetable oil
• Fresh white breadcrumbs
• Milk
• Dried oregano
• Fennel seeds
• Red pepper flakes
• Ricotta cheese
• Egg
• Flat-leaf parsley
• Kosher salt
• Black pepper
• Ground dark-meat turkey
• Crushed tomatoes
• Olive oil
• Parmesan cheese

Step-by-Step Instructions

Preheat and Prepare

Heat your oven to 425°F and arrange a rack in the upper third. Generously coat a rimmed baking sheet with vegetable oil and set aside.

Mix and Match

In a large bowl, combine breadcrumbs and milk, letting the crumbs absorb most of the milk. Add crushed oregano, chopped fennel seeds, and red pepper flakes to the bread mixture. Then, stir in ricotta, egg, parsley, salt, and pepper. Finally, combine the mixture with ground turkey, ensuring everything is well incorporated.

Shape and Roast

Shape the mixture into 14 meatballs and transfer them to the prepared baking sheet. Roast the meatballs in the oven until browned and firm, about 15 minutes.

Simmer and Serve

Meanwhile, add crushed tomatoes to a heavy saucepan or Dutch oven. Transfer the browned meatballs to the saucepan, scraping up any browned bits from the baking sheet. Add olive oil and simmer the mixture over low heat until the sauce is thick and the meatballs are tender, about 30 minutes. Taste and adjust the seasoning as needed.

Serve and Enjoy

Transfer the meatballs and tomato sauce onto a large warmed platter or individual plates. Garnish with Parmesan cheese and serve hot. Alternatively, spoon meatballs and some of the tomato sauce into split sandwich rolls.