Turkey Ricotta Meatballs
Turkey Ricotta Meatballs are tender lean turkey meatballs made with part-skim ricotta, fresh herbs, egg, and Bisquick for a soft skillet-cooked bite. They are a practical high protein dinner for meal prep, family plates, or serving with vegetables, pasta, rice, or salad.
Equipment
- Large mixing bowl
- Wide skillet
- Measuring cups and spoons
- Instant-read thermometer
- Small cookie scoop or spoon
Ingredients
- 1 tablespoon olive oil divided
- 20 ounces 99% lean ground turkey
- 1/2 cup part-skim ricotta
- 1/3 cup Bisquick mix
- 1 large egg
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh basil finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground pepper
Instructions
- Add turkey, ricotta, Bisquick, egg, parsley, basil, salt, garlic powder, and pepper to a large bowl.
- Mix gently with clean hands or a fork until the ingredients are evenly combined.
- Shape the mixture into 16 small meatballs, using damp hands to reduce sticking.
- Heat half the olive oil in a wide skillet over medium heat.
- Add meatballs in a single layer and brown on several sides, turning gently.
- Reduce heat, cover, and cook until the centers reach 165°F, adding remaining oil only if needed.
Notes
Storage: Store cooled meatballs in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freeze cooked meatballs on a sheet pan, then transfer them to a freezer bag for up to 3 months.
Reheating: Reheat gently in a covered skillet with a splash of broth or sauce until hot throughout.
Expert Tips: Mix gently and avoid pressing the turkey mixture too firmly, since lean turkey can become dense.
Meal Prep: Portion the meatballs with rice, roasted vegetables, zucchini noodles, or salad once they are fully cooled.
Variations: Add Parmesan, dried Italian seasoning, or a little lemon zest for a different savory finish.