Ricotta Meatballs with The Crispy Topping
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Ricotta Meatballs with The Crispy Topping

👤 4 servings easy 🌍 Italian pinchofyum.com ↗

Created by Lindsay Ostrom, these Ricotta Meatballs are an easy and delicious family favorite that deliver tender, juicy homemade meatballs coated in marinara sauce and topped with a crispy, golden panko crust. The ricotta cheese keeps the meatballs incredibly moist and flavorful, while the optional crispy topping adds a delightful textural contrast that makes this dish truly special.

Baked

Ingredients

  • 1 lb ground turkey
  • 0.5 cup ricotta cheese
  • 0.5 cup Parmesan cheese
  • 0.5 cup panko
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp Italian seasoning
  • 1 jar tomato sauce
  • 0.25 cup panko
  • 0.25 cup Parmesan cheese
  • 2 tsp olive oil
  • parsley

Instructions

  1. Preheat the oven to 400 degrees. Mix all meatball ingredients together in a bowl.
  2. Roll mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Put the meatballs in the pan.
  3. Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.
  4. Add the tomato sauce directly to the pan with the meatballs and stir to get them all coated.
  5. Mix the 1/4 cup panko, 1/4 cup parmesan cheese, 2 teaspoons olive oil, and parsley in a small bowl. Sprinkle on top of the meatballs and sauce.
  6. Return to the oven for 5-7 minutes to warm the sauce. Turn on the broiler for the last 2-3 minutes to get the crispies nice and golden (just watch it so it doesn't burn).
  7. Serve immediately, optionally with a green salad and garlic bread for dunking into the sauce.

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