Ricotta Cheese Meatballs

Moist, tender and delicious is the way to describe these meatballs.  For the meat mixture I use a combination of lean ground white turkey breast and lean ground sirloin. I used a lean ground turkey breast that was 99% fat-free.  No need to worry about having a dry meatball…the ricotta cheese and other wet ingredients will take care of the moisture). The ricotta cheese adds a little tang, but most of all, it brings quite a bit of moisture to the meatballs. 

You can serve these with your favorite tomato sauce and pasta.  For a round two meal, use them to make meatball subs with your leftover sauce, or a homemade pizza topped with sliced meatballs.  Or, make the into small little balls and serve them as an appetizer with your favorite sauce, such as sweet and sour, grape jelly, or marinara.

They also freeze well.  When ready to use, simply thaw the amount of meatballs you need and then heat.  What could be simpler?

Enjoy!

Ricotta Cheese Meatballs

Makes 17 – 18 Meatballs (Serving size is 2 - 3 per person)

1 Lb. Lean ground white turkey breast

1 Lb. Lean ground sirloin
¾ Cp. Low-fat ricotta cheese
¼ Cp. Fresh parsley leaves, chopped
1 ½ Tbls. Dried minced onions, or ½ cup chopped white onion, chopped very fine
1 Tbls. Granulated garlic
2 Tsp. Dried oregano
1 Tsp. Fennel seeds
½ Tsp. Dried thyme
½ Tsp. Kosher salt
½ Tsp. Ground black pepper
1/3 Cp. 1% Milk
1 Lg. Raw egg
2 Tbls. Tomato paste
¼ Cp. Seasoned, unsalted breadcrumbs
Olive oil cooking spray
 

Preheat the oven to 375 degrees

Prepare a large sheet pan (one that has ½-inch sides all around) by covering it in foil and then place a piece or parchment paper on the bottom (over the foil).  Lightly spray the parchment paper with olive oil.

Combine the first 11 ingredients in a large bowl, mix to combine.

 

In a separate bowl, combine the milk, egg, and tomato paste; whisk to combine. Then add the breadcrumbs and mix again to combine.  Set the mixture aside and let it rest for 5 minutes.

 

Add the milk and breadcrumb mixture to the meat mixture; mixt until all is incorporated – do not over-mix as it may cause the meatballs to become tough.

With an ice cream scooper, scoop out the meat; with your hands, shape into balls.  Place each on the prepared baking sheet pan, leaving some space between each meatball.

 

 

Place the sheet pan in the preheated oven and bake for 30 minutes, turn the meatballs over and bake another 15 to 20 minutes until they are completely cooked through.