This is a recipe that I pulled out of Cooking Light a while back because I thought it looked good, but never made until last week. I am always looking for new ways to use ground turkey because I tend to get sick of cooking chicken so often. These meatballs are a cinch to pull together and are really moist and delicately flavored. They are perfect as an addition to your favorite Italian pasta dish or served on their own with a dipping sauce as I did. You can brown them in a pan before baking (as the original recipe suggested) or save yourself the hassle and just put them right in the oven which worked out great and is easier on the clean up.
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Turkey Ricotta Meatballs Ingredients: 1 lb ground turkey meat 1/2 cup part skim ricotta cheese 1 egg 1/2 cup breadcrumbs, plain or italian style 1/4 cup chopped fresh basil 1/4 teaspoon salt 1/4 teaspoon black pepper Instructions: Preheat oven to 375 degrees. Combine the turkey meat with the rest of the ingredients in a bowl, then shape mixture into about 20 meatballs. Arrange meatballs in a single layer on a baking sheet lined with parchment (to prevent sticking and make for easier clean-up). Brush the tops of the meatballs with olive oil. Bake for approximately 15 minutes or until cooked through. Serve as an appetizer with a side of marinara dipping sauce, or add to your favorite pasta dish. |
Recipe courtesy of Cooking Light, September 2008 issue
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