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4.87 from 15 votes
Home By Course Main Entrees Proteins

The Most Delicious Healthy 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!

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By: Lauren published: Dec. 16, 2021 updated: Feb. 06, 2024 18 Comments

This post may contain affiliate links. Please read my disclosure policy.

Turkey ricotta meatballs served over spaghetti with a side of roasted zucchini on a plate.
Contents hide
About This Recipe
Why You’ll Love These Turkey Ricotta Meatballs
Ingredients and Substitutions
How To Make
FAQ: Turkey Ricotta Meatballs
More Easy Protein Recipes You’ll Love
Turkey Ricotta Meatballs
MyFitnessPal Entry
Did You Make This?

About This Recipe

I love a good meatball! They’re incredibly delicious when they’re well seasoned, 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 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 side of roasted potatoes and green beans! 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.

And if you love meatballs and want an even quicker, easier version try my favorite 3-Ingredient Meatballs (made in the crockpot!).

Turkey ricotta meatballs served over spaghetti with a side of roasted zucchini on a plate.

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 and Substitutions

  • 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!
Turkey ricotta meatballs in a skillet.

How To Make

  1. 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.
  2. 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. 
  3. 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. 
  4. 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. 
  5. Add more olive oil and the remaining meatballs to the skillet and repeat step 4 until all the meatballs are cooked.  

To Cook In Oven:

  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with parchment paper or aluminum foil and spray with cooking spray.
  3. Follow steps 1-3 as laid out above.
  4. Place the meatballs on the baking sheets, evenly spaced out.
  5. 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. 
Turkey ricotta meatballs served over spaghetti with a side of roasted zucchini on a plate.

FAQ: Turkey Ricotta Meatballs

Do you need a sauce for these meatballs?

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!

Can I bake the meatballs instead?

Yes, you totally can! To cook the meatballs in the oven, bake at 400°F for 15 minutes.

Are these meatballs freezer friendly?

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 Easy Protein Recipes You’ll Love

3 ingredient meatballs with rice and broccolli in a bowl with chopsticks.

Easy 3 Ingredient Meatballs (Slow Cooker Grape Jelly Meatballs)

Ground turkey taco meat in a pot.

Mexican Ground Turkey Taco Meat (15-minute)

Air fryer turkey burgers on a bun with red onion, tomato, lettuce, an tzatziki.

Juicy Greek Turkey Burgers (Air Fryer, Grill or Stovetop)

Seven homemade turkey sausage patties cooking in a skillet.

Easy Healthy Homemade Turkey Sausage Patties

Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!

Turkey ricotta meatballs served over spaghetti with a side of roasted zucchini on a plate.
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4.87 from 15 votes

Turkey Ricotta Meatballs

? High Protein ? Low Carb ? Macro-friendly
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!
Yield: 28
Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
Calories: 162kcal
Protein: 23.3g
Fat: 5.5g
Carbs: 4.9g

Ingredients

  • 1 Tbsp olive oil (15g) divided
  • 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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.

Instructions

  • 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.

Pan-Seared Method:

  • 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.
  • 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. 

Nutrition Information

Serving: 4meatballs (104g), Calories: 162kcal (8%), Carbohydrates: 4.9g (2%), Protein: 23.3g (47%), Fat: 5.5g (8%), Saturated Fat: 1.7g (11%), Fiber: 0.1g, Sugar: 1.2g (1%)

Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.

MyFitnessPal Entry

LFF Turkey Ricotta Meatballs

© Author: Lauren

Turkey ricotta meatballs served over spaghetti with a side of roasted zucchini on a plate.

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Lauren

Lauren

Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!

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