Turkey Ricotta Meatballs
TURKEY RICOTTA MEATBALLSđ
Everyone can probably count on one hand the amount of times theyâve had a moist turkey - itâs wayyy too easy for it to come out dry. Solution? Mixing it with incredibly light and fluffy ricotta cheeseđ Make this recipe and never have a dry turkey another day in your life.
Makes 4-5 servings.
Ingredients:
For the Turkey Meatballs:
1.25 lb turkey
1 cup (8 oz) ricotta cheese
½ red onion, grated
3 cloves garlic, grated
1 tsp lemon pepper
1 tsp salt
¼ cup tarragon, chopped
½ tsp red pepper flakes
2 tbsps olive oil
For the Tarragon Basil Pesto Zoodles:
2 zucchinis (or 1 bag of spiralized zucchini)
1 cup basil
½ cup tarragon
1 garlic clove
½ cup grated parmesan cheese
Juice from 1 lemon
¼ cup roasted pine nuts (you can buy dry toasted pine nuts form TJs or just use regular pine nuts)
â cup olive oil
Serves 4-5, or 3 if youâre ambitious ;)
Directions:
For the Turkey Meatballs:
Preheat your oven to 450 degrees.
In a large bowl, place turkey, ricotta, grated garlic, grated onion, lemon pepper, salt, 1 tbsp olive oil, and red pepper flakes and mix until thoroughly combined. Let chill in the fridge for 15 minutes to help keep the form of the meatball.
Form into about 2 tbsps sized balls and place on a greased baking sheet. and drizzle with some olive oil.
Bake at 450 for 15 minutes, and then broil on high for 3-4.
For the Pesto Zoodles:
In a blender or food processor, add the basil, tarragon, garlic, parmesan, lemon juice, and pine nuts. Pulse for a couple seconds and slowly start streaming in the olive oil with the motor running until blended but with some texture still.
Spiralize your zoodles and add to a bowl, mixing with a few tbsps of the pesto. You can cook your noodles before this if youâd like, but in my opinion their texture is best cold and they will cook slightly when you add the meatballs. Also, pesto is meant to be served cold not heated!
Add your meatballs, top with some more red pepper flakes and pesto and enjoy! Super quick and easy healthy dinner :)