Description

These Ricotta Meatballs with a Crispy Topping are a deliciously tender and juicy homemade meatball dish featuring ground turkey and creamy ricotta cheese. Baked to perfection and topped with a crispy Parmesan and panko mix, then finished under the broiler for golden crunchiness. Served with a flavorful tomato sauce, this easy family favorite is perfect alongside a green salad and garlic bread.

Ingredients

Scale

Meatballs

1 lb. ground turkey (93/7 lean) or ground chicken or other 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

For Baking and Topping

1 jar tomato sauce (28-32 oz, like marinara or pasta sauce)
1/4 cup panko breadcrumbs
1/4 cup Parmesan cheese
2 teaspoons olive oil
Chopped parsley (to taste)

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Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the meatballs evenly and allowing the crispy topping to form later.
Mix Meatball Ingredients: In a large bowl, thoroughly combine the ground turkey, ricotta cheese, Parmesan cheese, 1/2 cup panko, garlic powder, salt, and Italian seasoning to create a uniform meatball mixture packed with flavor and moisture.
Form Meatballs: Roll the mixture into 20-24 small, evenly sized meatballs to ensure consistent cooking throughout.
Prepare Baking Pan: Drizzle olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking and place the meatballs carefully inside.
Bake Meatballs: Bake on the middle oven rack for 20-25 minutes until the meatballs have a nice browned exterior and are cooked through. Gently loosen meatballs with a spatula to check for browning and release from the pan.
Add Sauce: Pour the entire jar of tomato sauce over the meatballs in the pan and stir gently to coat each meatball evenly with the sauce.
Prepare Crispy Topping: In a small bowl, mix together 1/4 cup panko, 1/4 cup Parmesan cheese, 2 teaspoons olive oil, and chopped parsley until well combined.
Top Meatballs: Sprinkle the panko-Parmesan topping evenly over the sauced meatballs.
Finish Baking and Broil: Return the pan to the oven and bake for an additional 5-7 minutes to warm the sauce thoroughly. Then, switch the oven to broil and broil for 2-3 minutes to achieve a golden, crispy topping. Watch carefully to avoid burning.
Serve: Serve hot with your choice of sides, such as a green salad and garlic bread, perfect for dunking into the extra sauce. Enjoy this comforting and flavorful dish!

Notes

These Ricotta Meatballs are an easy and delicious family favorite with tender, juicy texture from the ricotta and a crunchy panko topping.
Using ground turkey keeps the meatballs lean yet moist, but you can substitute with ground chicken or other ground meats to your liking.
The crispy topping adds a wonderful texture contrast that makes this dish stand out.
Watch the broiler carefully to prevent the topping from burning; it can go from golden to burnt quickly.
Serve with garlic bread and a green salad for a complete and satisfying meal.

Nutrition

Serving Size: 1/4 of recipe (about 5-6 meatballs with sauce and topping)
Calories: 320
Sugar: 6g
Sodium: 620mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg