October 6, 2026
Turkey & Ricotta Meatballs
Ingredients
- 2 (28 oz.) cans Whole peeled tomatoes
- 7 Tbsp. Extra-virgin olive oil
- 7 Garlic cloves (4 thinly sliced, 3 minced)
- Kosher salt
- 1 C. Fresh basil leaves, finely chopped
- 1 C. Fresh Italian parsley leaves, finely chopped
- 1 ½ C. Fresh whole milk ricotta
- ½ C. Finely grated Parmesan
- 2 lb. Ground turkey, at room temperature
Instructions
Crush tomatoes by hand in a bowl. Rinse one can with ¼ cup water, swish in the second can, and add to the tomatoes. Heat 3 tbsp olive oil in a large pot; sauté sliced garlic 1 minute. Add tomatoes and salt, bring to a boil, then simmer about 30 minutes.
Meanwhile, heat oven to 425°F and oil a foil-lined baking sheet. Mix turkey, minced garlic, basil, parsley, ricotta, Parmesan, and salt. Form into golf ball-sized meatballs, drizzle with 2 tbsp oil, and roast 25 minutes. Transfer to sauce and simmer 10 minutes, or leave in the gently simmering sauce for up to 1 hour before serving.
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