Best Turkey Ricotta Meatballs

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If you ask me, homemade meatballs are always better than store-bought.

These turkey ricotta meatballs are a lighter spin on the classic Italian favorite, bringing together lean ground turkey and creamy ricotta cheese. The ricotta keeps them tender and moist while adding a subtle richness that you just can’t get from meat alone.

I like to make a big batch on Sunday afternoons, letting the savory smell of herbs and garlic fill the kitchen. They’re just as good served over pasta as they are tucked into sandwiches for quick weekday lunches.

It’s the kind of recipe that proves comfort food doesn’t have to be heavy – perfect for those nights when you want something satisfying but not too filling.

What Kind of Ground Turkey Should I Use?

For meatballs, you’ll want to pay attention to the fat content of your ground turkey. While extra lean ground turkey (99% lean) is great for some recipes, it can make meatballs too dry and tough. Instead, opt for regular ground turkey that’s around 93% lean – it has just enough fat to keep your meatballs juicy and flavorful. If you can only find extra lean ground turkey at your store, don’t worry! The ricotta cheese in this recipe helps add moisture and richness. Just make sure your ground turkey is fresh and pink in color, without any gray spots or strong odors.

Options for Substitutions

This meatball recipe is pretty flexible and you can make several swaps while still getting great results:

• Ground turkey: You can swap the ground turkey for ground chicken, pork, or a mix of ground meats. If using chicken, go for thigh meat as it’s more flavorful and won’t dry out as easily.
• Ricotta cheese: If you’re out of ricotta, you can use cottage cheese (drain and pulse in a food processor first) or Greek yogurt, though the texture will be slightly different.
• Asiago cheese: Feel free to use Parmesan, Pecorino Romano, or aged Provolone instead. Each will bring its own nice sharp flavor to the dish.
• Sun-dried tomatoes: You can skip these or replace with roasted red peppers (well-drained and chopped). The flavor will be different but still tasty.
• Panko breadcrumbs: Regular breadcrumbs work fine, or try crushed crackers, crushed pork rinds (for low-carb), or ground almonds.
• Half-and-half: For the sauce, you can use whole milk mixed with a splash of heavy cream, or just heavy cream thinned with a bit of chicken broth.
• Shallots: Red onion or regular onion will work just fine – use about 1/4 cup finely chopped.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turkey meatballs is ending up with dry, dense results – to keep them tender, avoid overworking the meat mixture and mix just until the ingredients are combined. A common mistake is skipping the ricotta cheese or using low-fat versions, but the full-fat ricotta is essential here as it adds moisture and creates a lighter texture in your meatballs. When forming the meatballs, wet your hands with cold water to prevent sticking, and make sure they’re all similar in size (about 2 tablespoons each) so they cook evenly. For the best browning results, don’t overcrowd your pan when searing the meatballs – work in batches if needed, and resist the urge to move them around too much while they’re developing their golden crust.

What to Serve With Turkey Meatballs?

These creamy turkey meatballs are super flexible when it comes to serving options! The most obvious choice is to serve them over your favorite pasta – anything from spaghetti to penne works great with that rich sauce. If you’re watching your carbs, try them over zucchini noodles or cauliflower rice, which both soak up the sauce nicely. For a complete meal, add a simple side salad with Italian dressing or some roasted vegetables like broccoli or Brussels sprouts. Don’t forget some crusty bread on the side to mop up any extra sauce – it’s too good to waste!

Storage Instructions

Keep Fresh: These turkey ricotta meatballs stay good in an airtight container in the fridge for up to 4 days. If you’ve made the sauce too, store it separately to keep the meatballs from getting too soft. This makes them perfect for meal prep – you can portion them out for easy lunches or dinners throughout the week!

Freeze: These meatballs are great for freezing! Place them on a baking sheet until frozen solid, then transfer to a freezer bag or container. They’ll keep well for up to 3 months. You can freeze them either cooked or uncooked – just remember to label which is which!

Reheat: To warm up refrigerated meatballs, simply heat them in the sauce over medium-low heat until they’re heated through. For frozen cooked meatballs, thaw overnight in the fridge, then warm them up in your favorite sauce. If you’re in a hurry, you can also microwave them in 30-second intervals until they’re hot all the way through.

Preparation Time	10-20 minutes
Cooking Time	40-50 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-100 g
• Fat: 95-105 g
• Carbohydrates: 80-90 g

Ingredients

• 2 tablespoons olive oil
• 1 vidalia onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 pound ground turkey, lean
• 1 cup ricotta cheese, whole milk
• 1/2 cup asiago cheese, shredded
• 1/2 cup sun-dried tomatoes, rehydrated, drained, and finely chopped
• 1/4 cup parsley, chopped and packed
• 1 egg, gently beaten
• 1 teaspoon powdered garlic
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 cup panko breadcrumbs
• 1 tablespoon olive oil
• 2 shallots, finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon cornstarch
• 1 1/2 cups chicken broth
• 3/4 cup half-and-half cream
• 2 tablespoons basil, freshly chopped
• 2 tablespoons parsley, freshly chopped
• 1/2 teaspoon powdered garlic
• 1/4 cup asiago cheese, shredded
• Kosher salt and pepper, to taste

Step 1: Prepare the Oven and Saute the Aromatics

Preheat your oven to 425 degrees Fahrenheit.

In a medium sauté pan, heat the olive oil over medium heat.

Add the onion and cook until softened, approximately 4 minutes.

Add the garlic, cooking for an additional minute to release its aroma.

Turn off the heat and allow the mixture to cool slightly.

Step 2: Mix the Meatball Ingredients

In a large bowl, combine the turkey, ricotta, asiago cheese, tomatoes, parsley, egg, garlic powder, salt, and pepper.

Add the slightly cooled onion and garlic mixture into the bowl.

Use your hands to mix all ingredients thoroughly until well incorporated.

Step 3: Form and Bake the Meatballs

Roll portions of the turkey mixture into balls about the size of a golf ball.

Place them on a baking sheet lined with parchment paper, allowing space between each one.

Bake the meatballs in the preheated oven for 35-40 minutes, or until they are cooked through and golden brown.

Step 4: Prepare the Sauce

While the meatballs are baking, heat the remaining olive oil in a saucepan over medium heat.

Add the shallots and cook until translucent.

Stir in the garlic and cook for another 30 seconds.

Add the cornstarch, stirring continuously for 1 minute.

Pour in the chicken stock and bring the mixture to a boil.

Stir in the half and half, turn the heat to a simmer, and cook until slightly thickened, about 3 minutes, stirring occasionally.

Step 5: Finish the Sauce

Add the garlic powder and asiago cheese to the sauce, stirring until smooth.

Mix in the basil and parsley, then season with salt and pepper to taste.

Make sure the sauce is heated through and flavors are well combined.

Step 6: Serve the Meatballs

Once the meatballs are fully cooked, transfer them to a serving platter.

Serve them immediately with the prepared sauce drizzled over the top or on the side.

Enjoy your delicious turkey meatballs with creamy sauce!