Ricotta Meatballs with The Crispy Topping
These Ricotta Meatballs are an easy and delicious family favorite! Tender, juicy homemade meatballs with a jar of good marinara and a crispy topping to finish it all off. YUM!
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1 lb . ground turkey (I used 93/7 ground turkey – ground chicken also works, as does just about any other type of ground meat that you like!)
- 1/2 cup full-fat ricotta cheese
- 1/2 cup Parmesan cheese
- 1/2 cup panko
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1 jar tomato sauce (like a marinara or pasta sauce – I like a lot of sauce so I typically use a 28-32 ounce jar)
- 1/4 cup panko
- 1/4 cup Parmesan cheese
- 2 teaspoons olive oil
- chopped parsley
Steps
Preheat the oven to 400 degrees. Mix all meatball ingredients together.
Roll mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Put the meatballs in the pan.
Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.
Add the tomato sauce directly to the pan with the meatballs and stir to get them all coated.
Mix the 1/4 cup panko, 1/4 cup parmesan cheese, 2 teaspoons olive oil, and parsley in a small bowl. Sprinkle on top of 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 to get the crispies nice and golden (just watch it so it doesn’t burn).
You’re Done! Get into this! SO good served with a green salad and garlic bread for dunking into the sauce!
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