Overnight Waffles with Whipped Meyer Lemon Cream and Strawberries.
Sun-Dried Tomato and Ricotta Turkey Meatballs…with all the spaghetti you can eat.
Because really, is there any other way to eat meatballs?
Well, yes, there is, but pasta is the best way to serve up saucy meatballs like these. And pasta with a good dusting of parmesan cheese, because if you’re eating meatballs and pasta, you might as well add on the parmesan too.
It’s kind of the only way.
Seeing as though it is finally Thursday, and the weekend is right around the corner (yes, yes, yes), I thought I’d share this plate full of cheesy meatballs and pasta with you guys. I don’t know what it is about Friday and Saturday nights, but they always leave me craving some kind of Italian like pasta or pizza. This is probably because when I was a kid my dad would make pasta and pizza on Friday and Saturday nights. In fact, there’s a recipe in the HBH cookbook titled Dad’s Friday Night Pasta. Have any of you tried it? It’s one of my all time favorite recipes. If you have not made it yet, I’d make it soon.
Today I’m sharing a lightened up version of everyone’s favorite Italian comfort food, spaghetti and meatballs!
To be honest, meatballs are not my most favorite food on the planet. I have never really loved them, but I think that’s mostly because I’m not a huge ground beef person. Which is probably why whenever I do make meatballs, they are never very traditional. Enter these ricotta meatballs made with ground turkey (or chicken), lots of ricotta cheese, and flavor packed sun-dried tomatoes. Nothing traditional about these, but oh my gosh, they are so good.
Especially when tossed with a quick homemade basil and white wine tomato sauce…along with pasta and parmesan, of course.
Again, again, SO GOOD.
The meatballs balls are a pretty simple mix of ricotta cheese, sun-dried tomatoes, fresh basil, and parsley. There are no eggs and no breadcrumbs. The ricotta cheese acts as a binder, helping to hold the meatballs together, while flavoring them at the same time. While the ricotta is delicious in these meatballs, the key ingredient in this recipe is really the sun-dried tomatoes.
It’s probably no secret that I love sun-dried tomatoes. They hold so much delicious flavor and I often add them to my recipes to add in an extra layer of color and flavor. The tomatoes not only add flavor, but the oils in them help to keep the lean ground turkey from drying out, which is awesome seeing as most of the time meatballs can tend to be on the dry side.
To keep things easy and simple, I prefer to bake my meatballs rather than pan-fry. This just creates less of a mess, it’s also much healthier. Plus I don’t have to stand over the stove and tend to tiny meatballs for thirty minutes. Trust me, baking is the way to go.
While the meatballs bake up in the oven, I like to make a quick tomato sauce using ingredients straight outta my pantry. It’s amazing what a couple of cans of good San Marzano tomatoes, some white wine, and a few handfuls of fresh basil can do.
Put it all together, add some pasta, and a few gratings of fresh parmesan, and dinner is done. Simple, yummy, and a pretty healthy…ish.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Now, is it Friday yet? I can’t wait to eat all the turkey meatballs and pasta?!?! Soon. Soon.
Hi, question about the ingredients – is it 2-28 ounce cans of tomatoes or 28 ounces total for the tomatoes? I’m sure I’m overthinking it but wanted to confirm! Thanks!
It’s 2 cans each 28 ounces:) I hope this helps, let me know if you give the recipe a try! xT
Loved this recipe!! Thank you for always sharing delicious new twists and inspiring creativity in the kitchen!
Awesome!! I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Best. Meatballs. Ever. We have made these time and time again – my fiance practically begs for them if we haven’t made them in a couple of weeks! Thank you Tieghan, for another perfectly cozy recipe. You make our bellies and hearts so warm whenever we make your meals!
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
I made these last night and they were DELICIOUS. Easy to make, and lighter because there are no breadcrumbs. I love how there is basically no chopping necessary to make these. SO GOOD– will make them all the time. Thanks Tieghan!
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
I have made several recipes from halfbakedharvest before, all of which ranged from delicious to excellent. But this recipe falls short…quite short. The spices are seriously lacking. I added quite a bit more basil, oregano, parsley, and more salt and pepper. I added some italian seasoning, too. Then the sauce was pretty good. I thought if anyone can make turkey meatballs appetizing, halfbakedharvest could. But sadly, I was wrong. The meatballs were a bit like a dry sponge, even with that ricotta. I tried it once, but I will not be trying again.
So sorry to hear this recipe was not enjoyed, thanks for giving it a try! xTieghan
I am prepping for a big friend dinner later in the week and trying to do some “pre-cooking”. Can the meat balls be made/baked in advance and then finished off in the sauce day of? If so, how many days in advance can this be done?
Honestly, I would probably assemble toe meatballs and then freeze them uncooked. I think this will prevent them from drying out in the sauce. You can then thaw and finish the recipe off the day of. I hope this helps! xTieghan
Question: is it two 28 ounce cans of tomatoes, or a total of 28 ounces of canned tomatoes? The recipe isn’t clear. And unfortunately I’m cooking it right now!??♀️?
The recipe calls for 2-28 ounce cans of tomatoes. I hope you love this recipe, please let me know how it turns out! xTieghan
This is yet another winning recipe from HBH! The meatballs are lovely and tender with a rich, yet fresh, flavour. We had them with a spaghetti squash and it was just right.
Thank you for keeping my meal rotation fresh and interesting.
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan