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Prep time
20 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
As much as I love meatballs, most are a project between the prep, the frying, and the clean-up. That’s why these tender, baked meatballs have earned a special place in my weeknight rotation. They’re the lowest effort, highest reward version I’ve found. Covered in marinara sauce, they’re right at home with pasta, mounded on top of polenta, or stuffed in a big, toasted roll.
The secret to their deliciousness and ease? Equal parts ricotta and pesto, which you mix in with ground turkey, panko breadcrumbs, and Parmesan. That’s it—no chopping of herbs, no mincing of garlic or onion, no soaking of bread, not even eggs to mix in. The ricotta keeps the ground turkey moist and tender, and the pesto amps up the brightness and flavor. Since pesto already includes herbs, garlic, and olive oil—ingredients found in most meatball recipes—there’s no need to add these ingredients individually. Just mix and go. If using store-bought pesto, opt for a refrigerated versus shelf-stable variety for better flavor and texture.
If you really want to get ahead, make a double or triple batch and freeze whatever you don’t eat for nights when you have less time. Like most meatballs, these freeze beautifully. Here’s what to do: Fully bake the meatballs, and once cool, freeze them (spaced apart so they don’t stick together) for 2 to 3 hours. Once solid, transfer them to a freezer bag or airtight container, where they’ll keep for months. Add them frozen to the sauce and simmer for about 15 minutes, or until warmed through. —EmilyC
Ingredients
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1 pound
ground turkey (85 percent or 93 percent lean)
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1/3 cup
whole-milk ricotta, plus an additional 1/3 cup for serving
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1/3 cup
basil pesto (from a 7-ounce container or homemade), plus an additional 1/3 cup for serving
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1/3 cup
panko breadcrumbs
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1/3 cup
finely grated Parmesan, plus more for serving
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Kosher salt and freshly ground black pepper
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2 tablespoons
extra-virgin olive oil
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3 cups
marinara sauce (from a 24-ounce jar or homemade)
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1 pound
freshly cooked pasta or Italian-style sandwich rolls for serving
Directions
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Heat the oven to 400℉.
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In a large bowl, combine turkey, 1/3 cup ricotta, 1/3 cup pesto, panko, Parmesan, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Mix together with your hands until just combined (don’t overmix).
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Line a large rimmed baking sheet with foil, and evenly drizzle with 1 tablespoon of oil. With lightly oiled hands, shape the turkey mixture into small meatballs (about 35 grams each), or 18 to 20 meatballs in total. Arrange evenly on the pan. Drizzle tops of meatballs with remaining tablespoon of oil. Bake the meatballs for 13 to 15 minutes, or until they’re cooked through and lightly browned on the bottom. (For better color on top, pour off any accumulated fat on the pan and place the meatballs under the broiler for 1 to 2 minutes). Remove from the oven.
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Meanwhile, in a large saucepan or Dutch oven, bring marinara sauce to a simmer. Gently drop the meatballs into the sauce, and simmer over low heat for 3 to 5 minutes.
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In a small bowl, mix together the remaining 1/3 cup pesto with 1/3 cup ricotta. Season with salt and pepper, to taste.
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Serve the meatballs and sauce with pasta or stuff into a sandwich roll, with big dollops of the pesto-ricotta mixture on top and more grated Parmesan. Or, if serving with pasta, spread the pesto-ricotta mixture on the bottom of each dish (as pictured above!).
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