If you’re going to have one meatball recipe in your back pocket then this Turkey-Ricotta Meatballs is it. It’s my go-to, my no-fail. It’s the one I know by heart and after you make them once, you’ll commit the recipe to memory too – it’s that easy!
What’s amazing about these meatballs is they’re a hit with both adults AND kids. I can’t tell you how many pans of I brought to my kids’ nursery school potluck dinners only to watch them disappear. The ground turkey-ricotta cheese combination makes them incredibly tender and light. I prefer to use the darker thigh meat for extra juiciness but ground breast meat works well too. If you have the Convection setting on your oven definitely use it for these. The circulating hot air crisps up the top of the meatballs and gives them the slightest crunch. L❤️VE that!
Below are all the ingredients you need, plus a little salt & pepper. Yep, that’s it!
My shortcut to the meatball mixture is throwing all of the ingredients into my Kitchenaid stand mixer and letting the paddle attachment do the work. It literally takes 30 seconds on low speed and they’re ready to go. Any more than that and they’ll toughen up on you when they cook. Another shortcut that gets these on the jelly roll pan and into the oven quickly is using a spring-loaded scoop like one of these. Scoop, pop, roll, drop. Done. 🙌🏼 The mini scoop size is great for little kids and appetizer-sized meatballs. These days I most often use the medium scoop. Once baked the meatballs are ready meal time. Serve them with your favorite sauce over pasta or stuff them into a hero for a meatball sub. Or make a meatball pizza! And for the sauce-averse, they’re perfect as-is. Just ask my oldest 😉😜
I hope you guys love these meatballs as much as my family and I do. I’m going to say “when” you make them, not “if” because I just know you will, tag me on Instagram with @rockpaperskillet_tiu and include the hashtag #rockpaperskilletfood . Can’t wait to hear from you guys!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: About 36 meatballs
- Category: main
* 2 pounds 93/7 ground turkey
* 1 cup part-skim ricotta cheese
* 2 large eggs
* 1/2 cup seasoned dried breadcrumbs
* 1/2 cup grated parmesan cheese
* 1/2 cup chopped fresh basil
* 1/2 teaspoon kosher salt
* 1/2 teaspoon fresh ground pepper
Preheat oven to 350* (325* if using Convection setting). Line 2 jelly roll pans with aluminum foil and lightly coat with cooking spray. Set aside.
Add all ingredients to the bowl of a standing mixer fitted with the paddle attachment. On low speed mix for 30 seconds until meatball mixture is just combined. Overmixing will lead to tough meatballs.
Using a spring-loaded scoop shape mixture into balls, gently rolling into about 36 meatballs. Place evenly spaced on the jelly roll pans and bake for 25-30 minutes until meatballs are cooked through. If using the Convection setting your cook time will be closer to 20-25 minutes.
Remove pans from oven and let meatballs rest for a few minutes. You can serve them right away or freeze for another time. If freezing wait until the meatballs have cooled completely and then place on a jelly roll pan, making sure they don’t touch. Once frozen transfer hardened meatballs to a ziplock bag or airtight container. They’ll keep up to 3 months in the freezer.