Turkey Ricotta Meatballs in Garlicky Tomato Sauce
These meatballs are a cross between a true meatball and a ricotta dumpling. They’re juicy, oh so tender and served with a garlicky tomato sauce that is best soaked up with lots of carbs.
Servings: 8
Calories: 312kcal
Ingredients
Meatballs
- 1 lb ground turkey
- 1 475g container ricotta cheese
- 1 cup seasoned Italian breadcrumbs
- 1 egg whisked
- ¼ cup packed basil finely chopped
- ¼ cup packed parsley finely chopped
- 5 garlic cloves minced
- ½ cup grated parmesan cheese
- sea salt and pepper to taste
Sauce
- 2 tbsp olive oil
- 1 small onion finely diced
- 10 garlic cloves crushed and roughly chopped
- 1 tsp crushed chilli flakes
- 1 large jar or can tomato passata (puréed tomatoes)
- 4 cups chicken broth
- sea salt and pepper to taste
Garnish
- grated parmesan cheese for topping
- basil leaves for topping
Instructions
- In a large bowl, combine the meatball ingredients and mix thoroughly to combine. Let the mixture chill while your sauce is cooking.
- While the meat mixture is chilling, make the sauce: preheat the oven to 350F.
- Heat a large dutch oven or a heavy oven-safe pot over medium heat.
- Once the pot is hot, add the olive oil and then onion. Season with a pinch of sea salt and sauté until onion is golden, about 15 minutes.
- Turn the heat down to medium-low and add the garlic and chilli flakes. Sauté a further 5 minutes.
- Add the tomato passata and chicken broth. Stir to combine.
- Cover and place in the oven for 1 hour.
- After one hour, remove from the oven and stir the sauce.
- Remove the meatball mixture from the fridge.
- Take about 2 tablespoons of the meat mixture, roll it into a ball and drop into the tomato sauce. Repeat with the remaining meat mixture.
- Gently stir the sauce to coat the meatballs, cover and place back in the oven for 1 hour.
- Remove from the oven, season with salt and pepper to taste.
- Serve topped with parmesan and basil leaves.