Looking for a lighter version when it comes to meatballs? Ground turkey is always a great alternative but not always as flavorful or moist. Well after going through old magazines I came across a recipe for Turkey-Ricotta Meatballs in the September 2008 edition of Cooking Light.
These were easy and fast to make. They were very moist and full of flavor. I loved the green specks of basil in the meatballs, it made for a nice presentation and pure basil sweetness. As for the sauce I whipped up my own creation using canned plum tomatoes, tomato paste, olive oil, fresh basil, garlic, sweet onion, salt and pepper. All on top of Italian spaghetti with a lovely side salad this dinner had me humming the whole way! These meatballs can be made into an appetizer by rolling out into smaller meatballs and served with a sauce to dip in. I'll be making these a lot more once the weather starts to get chilly!
Turkey-Ricotta Meatballs (From Cooking Light, September 2008)
1 pound extra lean ground turkey
1/2 cup part-skim ricotta cheese
1 large egg
1/2 cup dry Italian bread crumbs
1/4 cup chopped fresh basil
Pepper and Salt
Preheat oven to 375 degrees. Combine one pound extra lean ground turkey with the above ingredients in a bowl, then shape mixture into about 18 meatballs. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add meatballs, and brown on all sides. Remove from skillet; transfer to broiler pan coated with cooking spray, and bake for 15 minutes or until done.
To Freeze: Follow cooking directions, then allow meatballs to cool to room temperature. Place on a baking sheet, making sure they don't touch one another, and place in the freezer for an hour. Next, transfer hardened meatballs to an airtight container, and store in the freezer. Thaw meatballs in the refrigerator, then bake at 375 degrees for 20 minutes or until heated.