Ricotta Meatballs with The Crispy Topping // Pinch of Yum

 

Ricotta Meatballs with The Crispy Topping

Ingredients

Ricotta Meatballs

  • 2 lb. ground turkey (I used 93/7 ground turkey - ground chicken also works, as does just about any other type of ground meat that you like!)
  • 1 cup full-fat ricotta cheese
  • 1 cup Parmesan cheese
  • 1 cup panko
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon Italian seasoning

Crispy Topping & Extras

  • 2 jar tomato sauce (like a marinara or pasta sauce - I like a lot of sauce so I typically use a 56-64 ounce jar)
  • 1/2 cup panko
  • 1/2 cup Parmesan cheese
  • 4 teaspoons olive oil
  • chopped parsley

Instructions

  1. Prep: Preheat the oven to 400 degrees. Mix all meatball ingredients together.
  2. Meatballs: 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: 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. Sauce: Add the tomato sauce directly to the pan with the meatballs and stir to get them all coated. 
  5. Optional Topping: 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. Final Bake: 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. You’re Done! Get into this! SO good served with a green salad and garlic bread for dunking into the sauce!

Find it online: https://pinchofyum.com/ricotta-meatballs-with-the-crispy-topping


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