Empty My Fridge
Ricotta Meatballs with Crispy Topping
Ingredients
- Ground turkey1 lb
- Ricotta cheese½ cups
- Parmesan cheese¾ cups
- Panko¾ cups
- Garlic powder1 tsp
- Salt1 tsp
- Italian seasoning½ tsp
- Tomato sauce1 jar
- Olive oil2 tsp
- Parsley · chopped
Instructions
- Preheat the oven to 400°F.
- Mix all the meatball ingredients together and roll into 20-24 small meatballs.
- Drizzle olive oil over the bottom of a shallow Dutch oven or oven-safe pan, then add the meatballs.
- Bake on a middle rack for 20-25 minutes, until nicely browned. Loosen them gently from the bottom of the pan with a spatula.
- Add the tomato sauce to the pan and stir to coat the meatballs.
- Mix the 1/4 cup panko, 1/4 cup Parmesan, 2 teaspoons olive oil and parsley in a small bowl, then sprinkle over the meatballs and sauce.
- Return to the oven for 5-7 minutes to warm the sauce. Turn on the broiler for the last 2-3 minutes until the topping is golden, watching closely so it doesn't burn.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
CheeseParmesan cheeseTomato sauceRicotta cheesePankoGround turkey
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