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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.
Love this meatball flavor combination!
Thanks Leigh Ann!
This looks amazingly yummy and balanced.. I have now found a way of eating my meat balls and liking them at the same time… thanks for the recipe.
So happy to hear that Irene! Thank you!
I’ve tried a few turkey meatball recipes, and these are at the top. I really like the flavor that the sun-dried tomatoes and basil bring to the party. I’ll definitely make these again.
Thank you Shelley!
Can these meatballs be prepared separately from the sauce? How would you cook them? Would you suggest freezing meatballs after shaping them or after cooking them?
I would freeze the meatballs after cooking and then just stir into the sauce before serving. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Loved the meatballs, very flavorful. And this was quick and easy. Love all your recipes. Thanks for all the hardwork you put into creating such great food.
I am really glad you liked this recipe and it turned out amazing! Thank you Gen!
Going to make these today and freeze some as I am due with our first baby any day and think it would be an easy meal for those busy newborn days!
Also, had people over last week and made your Dad’s Friday Night Pasta. I loved all the flavours, however, and this may have been totally my fault, the spaghetti ended up really crispy. We actually had to cut it with a knife and fork. Did I just overcook it?? Or is it supposed to be crispy?
Thank you!!
Hi Kim! The pasta is supposed to be crispy one the edges, but softer towards the cents. I actually use a fork and knife to cut it as well. If you prefer a softer pasta, just bake it 10 minutes or so less. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂
So in love with your lightened up version of spaghetti and meatballs! The meatballs sound so delicious! I would totally love these over some gluten free spaghetti noodles! Perfect healthy comfort food for the weekend!
Yes! I hope you love this recipe, Lindsay! Thank you!
This is looks delicious!! Is it 2 28oz cans of tomatoes or a total of 28oz?
These look wonderful and I’m going to give it a try. But I may sub cottage cheese for the ricotta (i think it’s higher protein/lower fat). Have you ever tried that kind of substitution?
Thanks
Elizabeth
Hi! It is 2 (28 ounce) cans of tomatoes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Great recipe! Do you reckon I could sub mascarpone for the ricotta? Thanks!
I have not tried that, but I think it could work. Again, I have not tired it so I cannot say for sure. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Just wanted to let you know your food photos are excellent. Much sharper and better composed than most blogs.They make your recipes look very delicious.
Awh thank you so much Laura!
I can’t wait to try this! I am not a huge fan of sun dried tomatoes on their own but love them hidden in things! They always provide a secret boost of flavor!! Pumped about this one!
Perfect! I hope you love this, Stacy! Thank you!
When do you add the ricotta? I guess it is at the same time as the other ingredients in the meatballs and combine before making the balls.This is an omission I’m sure. Sounds great though.
The ricotta is added with the turkey. recipe is fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Love your blog and just got the cookbook. It is stunning. I was wondering if there is any substitute for ricotta here? We don’t mix meat and dairy.
P.S. I made the crinkle top brownies with my six year old son last week and they were insanely delicious and so easy.
HI Jess, you can omit the ricotta, but I do worry the meatballs might be on the dry side. Could use use a vegan ricotta? Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
So happy you loved the brownies!
Trying this evening. Looks awesome, but as an FYI the ricotta is not in the instructions. I assume they are part of the meatball mixture. Thank you.
I hope you love these Karla! Thank you so much!
Such a great idea, can’t wait to make these for a cozy, weeknight family dinner
Yes, so perfect for that! I hope you love these Naomi, thank you!!