Ricotta Meatballs with the Crispy Topping
Ingredients
- 1 1 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!)
- 1/2 1/2 full-fat ricotta cheese
- 1/2 1/2 Parmesan cheese
- 1/2 1/2 panko
- 1 teaspoon 1 teaspoon garlic powder
- 1 teaspoon 1 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon Italian seasoning
- 12832 tomato sauce jar (like a marinara or pasta sauce – I like a lot of sauce so I typically use a – ounce jar)
- 1/4 1/4 panko
- 1/4 1/4 Parmesan cheese
- 2 teaspoons 2 teaspoons olive oil
- parsley chopped
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Prep: Preheat the oven to 400 degrees. Mix all meatball ingredients together.
- 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.
- 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.
- Sauce: Add the tomato sauce directly to the pan with the meatballs and stir to get them all coated.
- 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.
- 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).
- You’re Done! Get into this! SO good served with a green salad and garlic bread for dunking into the sauce!
Source
Original recipe: View Original
