“Just Right” Baked Turkey Ricotta Meatballs Recipe

turkey ricotta meatballs

The great thing about cooking is that it’s not brain surgery. If you make a mistake, you can start all over again! That’s good, because I made a couple of measuring missteps before I arrived at this ricotta turkey meatball recipe.

After eating some of the lentil meatballs that were prepared by my friend Jennie at her book launch party, I decided to give ricotta a chance in my meatballs. Previously, Parmesan was my cheese of choice for oven baked turkey meatballs and stovetop three-meat meatballs. I felt like Goldilocks as I tried to come up with the correct ingredient mix for this particular meatball recipe. Once, I decided to use ricotta, I started with 1 cup of the cheese in the recipe, which was too much/made the meatballs too cheesy. (Although my sons enjoyed them, my husband did not.) Then, I considered ¼ cup of ricotta…but that was too little/not enough cheese. Finally, I found the “just right” amount of ricotta to add: ½ a cup. Since my little chefs like to help me make meatballs, the process of figuring it out was fun. Enjoy!

Did I mention that if I would have read the Meatball Shop recipe correctly the first time that I would not have had to go through my trial and error? They had said 1 cup of ricotta for 2 pounds of meat…and I forgot to halve the cheese along with the meat! (Duh!)

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