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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.
Moving along…
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.
Sun-Dried Tomato and Ricotta Turkey Meatballs
Servings: 6 servings
Calories Per Serving: 338 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound ground turkey or chicken
- 3/4 cup whole milk ricotta cheese
- 1/4 cup grated parmesan cheese, plus more for serving
- 1/4 cup marinated oil packed sun-dried tomatoes, oil drained and chopped
- 3 cloves garlic, minced or grated
- 1 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 2 cans (28 ounces) San Marzano tomatoes
- 1/2 cup white wine
- 1 teaspoon dried oregano
- spaghetti, for serving
Instructions
- 1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.2. Add the turkey, ricotta, parmesan, sun-dried tomatoes, 1 clove garlic, 1/2 cup basil, the parsley, crushed red pepper flakes, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.3. To a large pot set over medium heat, add the tomatoes - crushing them by hand as you add them, the wine, remaining 2 cloves garlic, oregano, and a large pinch each of salt and pepper. Bring to a simmer over medium heat, stir in the meatballs and cook stirring occasionally, until the sauce thickens slightly and the meatballs are cooked through, about 25-30 minutes. Stir in the remaining 1/2 cup basil. 4. Divide the pasta among plates and spoon the meatballs and sauce over the pasta. Top with fresh basil.
Now, is it Friday yet? I can’t wait to eat all the turkey meatballs and pasta?!?! Soon. Soon.
On my way to the store to purchase everything needed for this recipe. We usually make turkey meatballs, but this idea sounds fabulous. Can’t wait to make this for our Sunday Supper, along with homemade pasta and homemade garlic bread.
Thank you so much.
I hope these turn out amazing for you, let me know! Thank you!
Love turkey meatballs! These look awesome!
Thank you Natasha!
What delicious, I love pasta with chicken and this seasoning, very good.
Great photos, perfect.
Thank you!
hey girl- this looks amazing!
Thank you!
These meatballs sound and look amazing, Tieghan! I bake turkey meatballs and make homemade sauce all the time, and I keep them in the freezer in single serving dishes so I can pull out 2-3 meatballs with sauce as my lunch at least one day a week. This has been a great option as I try to boost protein and watch carbs. When I do add the carbs, I roast a spaghetti squash and load it up with the meatballs and sauce. Will definitely be using this recipe the next time I make meatballs – I love the idea of the ricotta being the binder instead of breadcrumbs. Homerun again!
Yum!! I hope you love these Leah! Thank you!
Love sun dried tomatoes!
Yes!!
Is the ricotta cheese mixed in with the ground turkey? I did not see it in the instructions. Thanks.
Yes, the ricotta is mixed into the turkey. Recipe is fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I love this lightened up version Tieghan! Perfect for any night of the week!
Thank you Mary Ann!
Our boys would love on meatballs. Love the flavors here so definitely need to make these for them.
I hope they love these! Thanks Matt!
I think you have out done yourself with this pasta. The meatballs sound divine.
Thank you Joyce!
I am a fan of meat balls or meat loaf. I really can’t stand the thoughts of either in my mouth. I do love ground beef though.
The added ricotta and sun dried tomatoes does make it more appealing. I don’t like ground turkey either. Can’t get past the smell of something I made with it one time. HA!!
How did Red place in Big Air? I know he didn’t win a medal but haven’t heard how he did.
OOPS!!! I am NOT a fan.
Red got 5th in Big Air and Kyle got silver! So proud of them!
Yum!. I’m totally with you on the meatballs, they’re not something I make often. Although the ricotta and sun-dried tomatoes in these is totally a must try. Sounds amazing! Thanks for another awesome recipe Tieghen!
Thank you so much Tori!
I don’t see the ricotta in the instructions. Does it get mixed in with the meatballs?
Good question, Nettie! Looking forward to a response!
These looks soooo good!!
Yes, it gets mixed in with the turkey meat. Recipe is all fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I agree! Baking meatballs is definitely the way to go! I am an avid meal prepper and always have a batch of turkey meatballs in the oven to add to lunches through the week! But I LOVE the idea of adding ricotta and turkey together!
Thank you Amanda!
Unlike you, I make meatballs all the time (husband and I love them) and I always have some in my freezer for an impromptu meal. Like you, I bake them too – indeed healthier and cleaner. Your meatballs look delicious! I don’t find turkey very easily here in Brazil, so I might try these with ground chicken.
So smart to freeze a bunch for later! I hope you love this recipe, Patricia! Thank you!