Description
These Ricotta Meatballs with The Crispy Topping are a hearty and flavorful dish combining tender ground turkey meatballs with creamy ricotta and Parmesan cheeses. They are baked to perfection, then topped with marinara sauce and a savory crispy panko and cheese crust, making them juicy inside with a delightful crunch outside. Perfect for a comforting family meal served alongside garlic bread and a fresh green salad.
Ingredients
Scale
Meatballs
- 1 lb. ground turkey (93/7 fat ratio; ground chicken or other ground meats can be used)
- 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 and Topping
- 1 jar (28-32 ounces) tomato sauce (such as marinara or pasta sauce)
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 2 teaspoons olive oil
- Chopped parsley (to taste)
Instructions
- Preheat the Oven. Set your oven to 400°F (204°C) to warm up while you prepare the meatballs.
- Prepare Meatball Mixture. In a large mixing bowl, combine the ground turkey, ricotta cheese, Parmesan cheese, 1/2 cup panko, garlic powder, salt, and Italian seasoning. Mix thoroughly until ingredients are well incorporated.
- Shape Meatballs. Roll the mixture into 20-24 small meatballs, about 1 to 1.5 inches in diameter each.
- Arrange Meatballs in Pan. Drizzle olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Place the meatballs evenly spaced in the pan.
- Bake Meatballs. Bake on the middle rack of the oven for 20-25 minutes. Carefully loosen meatballs from the pan with a spatula to ensure they have browned nicely on the bottom.
- Add Sauce and Coat Meatballs. Pour the jar of tomato sauce directly over the meatballs in the pan and gently stir to coat them evenly with the sauce.
- Prepare Crispy Topping. In a small bowl, mix together 1/4 cup panko breadcrumbs, 1/4 cup Parmesan cheese, 2 teaspoons olive oil, and chopped parsley.
- Top Meatballs and Bake Again. Sprinkle the crispy topping evenly over the sauced meatballs. Return the pan to the oven and bake for an additional 5-7 minutes to warm the sauce and topping.
- Broil for Crispiness. Turn on the oven broiler for the last 2-3 minutes to crisp and golden the topping. Watch closely to prevent burning.
- Serve. Once golden and bubbly, remove from the oven and serve immediately. These meatballs pair wonderfully with green salad and garlic bread for dipping into the flavorful sauce.
Notes
- Ricotta meatballs offer a tender, juicy texture and rich flavor, making them a favorite family meal.
- Using a good quality marinara or pasta sauce enhances the dish’s flavor.
- The crispy panko and Parmesan topping adds a delightful crunch and visual appeal.
- Ground turkey or chicken makes it a leaner option, but any ground meat can be used.
- Best served fresh with garlic bread and a green salad for a balanced meal.
Nutrition
- Serving Size: 1/4 of recipe (approximately 5-6 meatballs with sauce and topping)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
