The Best Turkey Meatballs
These succulent turkey meatballs boast a light and tender texture, enriched with a medley of aromatic herbs. The incorporation of ricotta cheese results in a meat mixture that is softer than one might typically expect, allowing for a slight deviation from a perfectly round shape. Once you experience these turkey meatballs, you may find yourself reaching for this recipe more often than your usual beef meatballs.
Ingredients
- 1 pound ground turkey 93/7 ratio
- 1/2 cup whole milk ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil
- 3/4 cup finely ground fresh breadcrumbs from 3 to 4 slices of white bread, crusts removed
- 1/2 cup milk
- 1 clove garlic grated
- 1/4 cup packed parsley leaves finely chopped (approximately 2 tablespoons chopped)
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper to taste
- 1 large egg lightly beaten
Instructions
- Begin by preheating your oven to 400 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper and drizzle a blend of olive oil and canola oil evenly over the surface.
- In a large mixing bowl, combine the breadcrumbs with milk, stirring thoroughly to ensure the breadcrumbs are completely moistened. Add in the remaining ingredients and mix gently with your hands until just combined.
- Using a 1/4-cup measuring scoop, portion out the meatball mixture and place them evenly on the prepared baking sheet, aiming for a total of 12 meatballs. Carefully roll each portion into a ball shape. Bake in the preheated oven until the bottoms achieve a golden-brown color, which should take about 15 minutes. Then, reduce the oven temperature to 325 degrees Fahrenheit and continue baking for an additional 15 to 20 minutes, or until the meatballs are fully cooked through.