halfbakedharvest4.2
Sun-Dried Tomato and Ricotta Turkey Meatballs
Nothing traditional about these ricotta meatballs... made with ground turkey, plenty of ricotta cheese, and flavor packed sun-dried tomatoes. Then just toss with a quick homemade basil and white wine tomato sauce...along with pasta and parmesan, of course. So good!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.2. Add the turkey, ricotta, parmesan, sun-dried tomatoes, 1 clove garlic, 1/2 cup basil, the parsley, crushed red pepper flakes, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for ⏱️ 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.3. To a large pot set over medium heat, add the tomatoes - crushing them by hand as you add them, the wine, remaining 2 cloves garlic, oregano, and a large pinch each of salt and pepper. Bring to a simmer over medium heat, stir in the meatballs and cook stirring occasionally, until the sauce thickens slightly and the meatballs are cooked through, about ⏱️ 25-30 minutes. Stir in the remaining 1/2 cup basil. 4. Divide the pasta among plates and spoon the meatballs and sauce over the pasta. Top with fresh basil.
garlic, minced or grated3 cloves(28 ounces) San Marzano tomatoes2 cansfresh basil, chopped1 cupdried oregano1 teaspoon
Nutrition Facts
calories
338 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
328 mg
protein Content
25 g
cholesterol Content
60 mg
carbohydrate Content
13 g
saturated Fat Content
3 g
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