Tender, juicy, low in fat and high in protein!! These Turkey Ricotta Meatballs are a delicious healthier option to incorporate into your lunch or dinner rotation! Oh yeah, and they freeze great, so you never have to worry about making too many!
I love a good meatball! They taste so incredibly delicious when they’re well seasoned, nice and juicy, and seared perfectly on the outside. And these Turkey Ricotta Meatballs check all of those boxes!
Made with fresh herbs and ricotta cheese, these meatballs are so flavorful and rich. I also seared them in a skillet with olive oil to get the outsides brown and a little crispy. Trust me, these will melt right in your mouth and have you going back for more!
These meatballs are a great source of protein and are low in fat compared to traditional meatballs, giving you a lot of flexibility in how you enjoy them. Pair with spaghetti and marinara for a higher carb meal or spaghetti squash for a lower one. I think they also taste amazing with a creamy alfredo sauce or just a sized of potatoes and veggies! You’ve got plenty of options so you can enjoy them without ever getting bored.
This meatball recipe holds up great in the freezer, and it’s also so easy to double or triple. Make them in bulk and stick them in the freezer for days when you’re short on time. You’ll also never have to worry about making too many—although you’ll probably eat them all within 3 days, anyway! 😂 I’m speaking from experience, okay?
WHY YOU’LL LOVE THESE TURKEY RICOTTA MEATBALLS
- So tender, flavorful, and JUICY! 😍
- Great for meal prep or to prep in bulk.
- These meatballs freeze well, so you can stock up and pull them out in a pinch!
- They’re low in fat + packed with protein.
- You can enjoy these meatballs so many ways! Pair with spaghetti or spaghetti squash, roasted zucchini, rice, stuffed in a roll…any way you shake it, they’ll be so delicious!
INGREDIENTS
- Ground turkey – I used 99% lean ground turkey. You could use whatever kind you prefer here. You could also use ground chicken or beef.
- Ricotta cheese – I used part-skim ricotta.
- Bisquick
- Egg
- Olive oil
- Fresh herbs and seasonings – This recipe calls for parsley, basil, salt, pepper, and garlic powder. Such a flavorful combination!
HOW TO MAKE THESE TURKEY RICOTTA MEATBALLS
- Prepare the prep area by placing two large pieces of parchment paper (or aluminum foil) where you plan to roll the meatballs out. Spray parchment paper with cooking spray to prevent sticking.
- In a large bowl, add the turkey, ricotta, Bisquick, egg, and all the seasonings. Combine with your hands or a mixer until ingredients are mixed thoroughly.
- Using your hands or a cookie scoop, shape ground turkey mixture into 1″ to 1.5″ meatballs, placing on the parchment paper as you go. I made 28 meatballs, but you can make yours bigger or smaller if you prefer.
- Add olive oil to a large skillet and set to low-medium heat. Let the oil warm up for 1-2 minutes. Then, add half of the meatballs to the skillet. Place a lid on top and let cook for 5-6 minutes or until the bottom is golden brown. Flip the meatballs to the other side and cook for another 5 minutes. Transfer to a plate and set aside.
- Add more olive oil and the remaining meatballs to the skillet and repeat step 4 until all the meatballs are cooked.
Serve with your favorite pasta, spaghetti squash, or roasted vegetables. Or pack up for lunch with some roasted potatoes and veggies!
HOW TO MAKE IN OVEN
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper or aluminum foil and spray with cooking spray.
- Follow steps 1-3 as laid out above.
- Place the meatballs on the baking sheets, evenly spaced out.
- Bake 18 to 20 minutes, turning the meatballs halfway through the cooking time so both sides brown. Use an instant read thermometer to make sure the center of the meatballs reach 165 F.
FREQUENTLY ASKED QUESTIONS
These meatballs do not need a sauce! They are well-seasoned. However, that doesn’t mean you can’t add a sauce. Enjoy these meatballs however you like!
Yes, you totally can! To cook the meatballs in the oven, bake at 400°F for 15 minutes.
Yes! You can make these meatballs in bulk and store in the freezer for a day when you’re in a time crunch or haven’t made it to the store yet. Just put in an airtight container or Ziploc bag. They’ll stay good for 3-4 months.
MORE MOUTH-WATERING, SAVORY RECIPES
- LOW CARB BUFFALO CHICKEN SOUP
- JALAPENO POPPER CHICKEN DIP WITH BACON AND PRETZEL NUGGETS
- HEALTHY MEXICAN MAC AND CHEESE
- HAM AND CHEESE BREAKFAST BAKE
WANT TO MAKE THIS RECIPE?
If you try these turkey ricotta meatballs and love them, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Turkey Ricotta Meatballs
Tender, juicy, low in fat and high in protein!! These Turkey Ricotta Meatballs are a delicious healthier option to incorporate into your lunch or dinner rotation! Oh yeah, and they freeze great, so you never have to worry about making too many!
Ingredients
- 1 Tbsp olive oil, divided (15g)
- 20-oz. 99% lean ground turkey
- 1/2 cup part-skim ricotta (124g)
- 1/3 cup Bisquick mix (40g)
- 1 large egg
- 1 Tbsp fresh parsley
- 1 Tbsp fresh basil
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp ground pepper
Instructions
Pan-seared Method:
- Prepare the prep area by placing two large pieces of parchment paper (or aluminum foil) next to where you plan to roll the meatballs out. Spray parchment paper with cooking spray to prevent sticking.
- In a large bowl, add the turkey, ricotta, Bisquick, egg, and all the seasonings. Combine with your hands or a mixer until ingredients are mixed thoroughly.
- Using your hands or a cookie scoop, shape ground turkey mixture into 1 to 1.5-inch size meatballs, placing on the parchment paper as you go. I made mine into 28 meatballs but you can make yours bigger or smaller if you prefer.
Pro Tip: If your hands are slightly wet, the meatballs will be less sticky in your hands and easier to roll. I usually roll the meatballs next to the sink, with the faucet barely running so I can wet my hands a few times. - Add 1/2 Tbsp of olive oil to a large skillet and set to low-medium heat. Let the oil warm up for 1-2 minutes, then add half of the meatballs to the skillet. Place a lid on top and let cook for 5-6 minutes or until the bottom is golden brown.
- Turn the meatballs to the other side and cook for another 5 minutes or until meatballs are cooked throughout. Use an instant read thermometer to make sure the center of the meatballs reach 165 F. Transfer to a plate and set aside.
- Add the remaining 1/2 Tbsp of olive oil and the rest of the meatballs and repeat until all the meatballs are cooked.
Serve with your favorite pasta, spaghetti squash, or roasted vegetables. Or pack up for lunch with some roasted potatoes and veggies!
Oven Method:
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper or aluminum foil and spray with cooking spray.
- Follow steps 1-3 as laid out above.
- Place the meatballs on the baking sheets, evenly spaced out.
- Bake 18 to 20 minutes, turning the meatballs halfway through the cooking time so both sides brown. Use an instant read thermometer to make sure the center of the meatballs reach 165 F.
Notes
MFP entry: LFF Turkey Ricotta Meatballs
Nutrition Information:
Yield:
7Serving Size:
4 meatballs (104g)Amount Per Serving: Calories: 162Total Fat: 5.5gSaturated Fat: 1.7gCarbohydrates: 4.9gFiber: 0.1gSugar: 1.2gProtein: 23.3g
Will this recipe taste good with dry herbs instead of fresh?
Yes! I’ve done that plenty of times before, still delicious!
Why the Bisquick instead of flour?
No particular reason, that is just what I wanted to use for this recipe 🙂
Do you think I could substitute gluten free flour or oat flour? 🙂
Most definitely, 100% 😊
Would bread crumbs work instead of bisquick?
What can I replace the Bisquick with ?
Breadcrumbs work great!