Turkey and Ricotta Meatballs & Sauce

• porce: 30 Meatballs (6 serving)
• celkový čas: 1 hour

Ingredience

Two 28-oz (794 g) cans whole peeled tomatoes

3.5 Tbsp extra-virgin olive oil

7 garlic cloves; 4 thinly sliced, 3 minced

Kosher salt

1 cup (140 g) fresh basil leaves, finely chopped

1 cup (140 g) fresh Italian parsley leaves, finely chopped

1 1/2 cups (300 g) fresh whole-milk ricotta cheese (see fresh ricotta recipe from “The Food Lab” for making this at home)

½ cup (150 g) finely grated Parmesan cheese

2 lb (1900 g) ground turkey (93% Lean/7% Fat), at room temperature

Pokyny

Pour the contents of the tomato cans into a large bowl (set the cans aside) and crush the tomatoes with your hands (this is a messy but fun job, and a very good one for children).

Rinse one of the cans with about 1/4 cup water, pour it into the second can and swish it around to get all the excess tomato out of the cans, and then pour the water into the tomato bowl.

In a Dutch Oven over medium-high heat, warm 3 Tbsp of the olive oil, add the sliced garlic, and cook, stirring, until it begins to sizzle, about 1 minute.

Add the tomatoes and a very large pinch of salt and bring to a boil.

Lower the heat and let the sauce simmer, stirring every so often, until it is slightly reduced and has lost any tin-can taste, about 30 minutes.

Meanwhile, preheat your oven to 425°F.

Line a baking sheet with aluminum foil. Drizzle 2 Tbsp olive oil on the baking sheet and use your hands to rub it over the entire surface of the sheet. Set aside.

In a large bowl, combine the minced garlic, basil, parsley, ricotta, Parmesan, turkey, and 1 Tbsp salt. Blend everything together gently but authoritatively with your hands (they're the best tool for the job) until well mixed.

Then, use your hands to form the mixture into golf ball-sized meatballs; the mixture will be sticky, so wet your hands with a bit of water to help prevent the meat from sticking to them. Transfer the meatballs to the prepared baking sheet as you form them (it's okay if they are touching a little).

Drizzle the meatballs with the remaining 2 Tbsp olive oil and bake until they're browned and firm to the touch, about 25 minutes.

Use tongs or a slotted spoon to transfer the meat-balls to the simmering sauce (discard whatever juice and fat is left on the baking sheet). Cook the meatballs for 10 minutes in the sauce (they can be left in the gently simmering sauce for up to 1 hour) and serve.

Poznámky

From: “Small Victories” by Julia Turshen

Made 5/25/25

PITA: 3.5/5

Overall: 3/5

Pretty good! Not a “wow knocks your socks off” kinda dish but an easy low cal protein to keep me fed for the week. I think I overcooked them slightly so they’re a little dry, so definitely serve immediately when done and don’t let them simmer

I would try to make them again and use fresh basil and garlic, see if that changes anything

Výživové údaje

• Velikost porce: 5 Meatballs
• Kalorie: 528
• Celkový tuk: 34g
• Celkový obsah sacharidů: 15g
• Bílkoviny: 46g