Go Back
+ servings
Sun-Dried Tomato and Ricotta Turkey Meatballs | halfbakedharvest.com #pasta #Italian #easy #healthy
Print Recipe
4.21 from 205 votes

Sun-Dried Tomato and Ricotta Turkey Meatballs

Nothing traditional about these ricotta meatballs... made with ground turkey, plenty of ricotta cheese, and flavor packed sun-dried tomatoes. Then just toss with a quick homemade basil and white wine tomato sauce...along with pasta and parmesan, of course. So good!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6 servings
Calories: 228kcal



  • 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. 


Calories: 228kcal | Carbohydrates: 13g | Protein: 25g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 328mg | Potassium: 760mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1005IU | Vitamin C: 21.4mg | Calcium: 183mg | Iron: 3mg