Ingredients

1 lb. ground turkey (93/7 lean or your choice of ground meat)

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

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

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit. In a large bowl, combine the ground turkey, 1/2 cup ricotta, 1/2 cup Parmesan, 1/2 cup panko, garlic powder, salt, and Italian seasoning. Mix well until all ingredients are evenly combined.

Step 2: Roll the mixture into 20-24 small meatballs. Drizzle olive oil into the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Place the meatballs in the pan evenly spaced.

Step 3: Bake the meatballs for 20-25 minutes on a middle oven rack. Carefully loosen them from the pan’s bottom with a spatula; they should have some nice browning.

Step 4: Pour the tomato sauce directly over the meatballs in the pan and stir gently to coat them all.

Step 5: In a small bowl, mix together 1/4 cup panko, 1/4 cup Parmesan, 2 teaspoons olive oil, and chopped parsley. Sprinkle this topping evenly over the meatballs and sauce.

Step 6: Return the pan to the oven and bake for another 5-7 minutes to warm the sauce. Then, turn on the broiler for 2-3 minutes to brown the topping, watching closely to prevent burning.

Step 7: Remove from the oven and serve hot. These meatballs are perfect with a green salad and garlic bread for dipping into the sauce.

Tips & Variations

Use ground chicken or beef in place of turkey if preferred; any ground meat works well.

Add fresh herbs like basil or oregano to the meat mixture for an herby flavor boost.

For an extra creamy texture, try mixing in a spoonful of grated zucchini or finely chopped spinach.

Use gluten-free panko breadcrumbs to make this dish gluten-free.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce in advance, store them separately or together in the fridge, and reheat before serving. The crispy topping is best added just before baking and broiling to maintain its texture.

Can I freeze these meatballs?

Absolutely. After baking and cooling, freeze the meatballs in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating with sauce and topping.