Sun-Dried Tomato and Ricotta Turkey Meatballs
Ingredients
The meatballs
-
1
pound
ground turkey or chicken
-
¾
cup
whole milk ricotta cheese
-
¼
cup
grated parmesan cheese
-
¼
cup
marinated oil packed sun-dried tomatoes, oil drained and chopped
-
3
cloves
garlic, minced or grated
-
1
cup
fresh basil, chopped
-
¼
cup
fresh parsley, chopped
-
½
teaspoon
crushed red pepper flakes
-
to taste
kosher salt and black pepper
The sauce
-
2
cans (28 ounces)
San Marzano tomatoes
-
½
cup
white wine
-
1
teaspoon
dried oregano
For serving
-
spaghetti
for serving
-
to taste
grated parmesan cheese
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a bowl, combine ground turkey, ricotta, parmesan, sun-dried tomatoes, 1 clove garlic, ½ cup basil, parsley, red pepper flakes, and a pinch of salt and pepper. Roll into 2 tablespoon-sized meatballs and place on the baking sheet.
- Bake the meatballs for 15 minutes until crisp on the outside but not fully cooked inside.
- In a large pot, crush the San Marzano tomatoes by hand, then add the white wine, remaining garlic, oregano, and a pinch of salt and pepper. Bring to a simmer.
- Add the meatballs to the sauce and cook for 25-30 minutes until the sauce thickens and the meatballs are cooked through. Stir in the remaining basil.
- Serve the meatballs and sauce over spaghetti and top with fresh basil and parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
338
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
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