Turkey MeatballsTurkey Meatballs
Turkey Meatballs
Turkey Meatballs
Thea VanHerwaarden
Thea VanHerwaarden
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Recipe - Coal Harbour
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Turkey Meatballs
0
Servings10
0
Ingredients
1.5 pounds ground turkey
½ cup of panko breadcrumbs
½ + ¼ cup of Parmesan finely grated into small crumbles.
1 egg plus 1 egg white
⅓ cup of Italian Parsley – finely chopped
1 tablespoon of garlic powder
1 tablespoon of onion powder
3 teaspoons paprika
½ tablespoon of chili flakes (optional)
½ tablespoon Dijon mustard
½ bunch of fresh basil – divided. Half finely chopped (for meatballs), half chiffonade (for garnish)
1 small lemon zested and juiced (divided)
1-1.5 cups of Ricotta
1 can crushed tomatoes (preferably San Marzano)
Salt and pepper to taste
Directions

In a medium-sized bowl, bring together everything but the ricotta, crushed tomatoes, lemon juice and basil for garnish. Season with 1-2 teaspoons of kosher salt and pepper. Mix until well combined.

On a baking sheet lined with parchment paper roll meat mixture, with your hands, into a ball slightly larger than a golf ball. Place on parchment paper and repeat until the mixture is gone. At this point, you can freeze meatballs and store for up to a month.

Heat a medium to large skillet on medium high heat. Cover bottom of pan with any neutral, high smoke point, oil. Once hot, brown all sides of meatballs (about 4 minutes). Pour in crushed tomatoes, reduce heat to medium/medium low and cover with lid. Allow meatballs to simmer.

Meanwhile, blend ricotta and lemon juice with a pinch of salt. Once smooth and creamy, remove and place in a small container and keep in fridge until ready to serve.

To serve

Smear ricotta on base of plate. Add meatballs and top with tomato sauce. Garnish with fresh parmesan and basil. Enjoy!

Tips:

Chiffonade is a technique that involves slicing leafy vegetables and herbs into thin strips or ribbons. It's most used to describe basil.

If meat mixture sticks to your hand too much to form a ball, add additional panko breadcrumbs. Mixture should be tacky to touch but not difficult to handle.

If ricotta is too loose, there is likely too much lemon juice. You can fix by adding more ricotta or try adding lemon juice a little bit at a time to get desired consistency.

Ricotta mixture can be stored for up to 7 days in the fridge.

0 minutes
Prep Time
0 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
1.5 pounds ground turkey
Western Canadian - Turkey Breast Ground,  Fresh
Western Canadian - Turkey Breast Ground, Fresh, 365 Gram
$9.25 avg/ea$2.53/100g
½ cup of panko breadcrumbs
Kikkoman - Panko Japenese Style Bread Crumbs
Kikkoman - Panko Japenese Style Bread Crumbs, 227 Gram
$5.59$2.46/100g
½ + ¼ cup of Parmesan finely grated into small crumbles.
Parmesan - Shaved Parmasan Petals Cheese, Fresh
Parmesan - Shaved Parmasan Petals Cheese, Fresh, 250 Gram
$13.23 avg/ea was $16.98 avg/ea$5.29/100g
1 egg plus 1 egg white
Not Available
⅓ cup of Italian Parsley – finely chopped
Parsley - Italian, Fresh
Parsley - Italian, Fresh, 1 Each
$2.49
1 tablespoon of garlic powder
Mccormick - Garlic Powder
Mccormick - Garlic Powder, 54 Gram
$7.89$14.61/100g
1 tablespoon of onion powder
Mccormick - Onion Powder
Mccormick - Onion Powder, 43 Gram
$6.49$15.09/100g
3 teaspoons paprika
Mccormick - Paprika
Mccormick - Paprika, 35 Gram
$6.49$18.54/100g
½ tablespoon of chili flakes (optional)
Not Available
½ tablespoon Dijon mustard
Maille - Dijon Original Mustard
Maille - Dijon Original Mustard, 200 Millilitre
$6.49$3.25/100ml
½ bunch of fresh basil – divided. Half finely chopped (for meatballs), half chiffonade (for garnish)
Western Family - Fresh Sweet Basil
Western Family - Fresh Sweet Basil, 84 Gram
$6.29$7.49/100g
1 small lemon zested and juiced (divided)
Lemons - Large
Lemons - Large, 1 Each
$0.89 was $0.99
1-1.5 cups of Ricotta
Not Available
1 can crushed tomatoes (preferably San Marzano)
Eat Wholesome - Organic Crushed Tomatoes
Eat Wholesome - Organic Crushed Tomatoes, 796 Millilitre
$6.99$0.88/100ml
Salt and pepper to taste
Windsor - Salt & Pepper Shakers
Windsor - Salt & Pepper Shakers, 155 Gram
$6.99$4.51/100g

Directions

In a medium-sized bowl, bring together everything but the ricotta, crushed tomatoes, lemon juice and basil for garnish. Season with 1-2 teaspoons of kosher salt and pepper. Mix until well combined.

On a baking sheet lined with parchment paper roll meat mixture, with your hands, into a ball slightly larger than a golf ball. Place on parchment paper and repeat until the mixture is gone. At this point, you can freeze meatballs and store for up to a month.

Heat a medium to large skillet on medium high heat. Cover bottom of pan with any neutral, high smoke point, oil. Once hot, brown all sides of meatballs (about 4 minutes). Pour in crushed tomatoes, reduce heat to medium/medium low and cover with lid. Allow meatballs to simmer.

Meanwhile, blend ricotta and lemon juice with a pinch of salt. Once smooth and creamy, remove and place in a small container and keep in fridge until ready to serve.

To serve

Smear ricotta on base of plate. Add meatballs and top with tomato sauce. Garnish with fresh parmesan and basil. Enjoy!

Tips:

Chiffonade is a technique that involves slicing leafy vegetables and herbs into thin strips or ribbons. It's most used to describe basil.

If meat mixture sticks to your hand too much to form a ball, add additional panko breadcrumbs. Mixture should be tacky to touch but not difficult to handle.

If ricotta is too loose, there is likely too much lemon juice. You can fix by adding more ricotta or try adding lemon juice a little bit at a time to get desired consistency.

Ricotta mixture can be stored for up to 7 days in the fridge.