Craving a mouthwatering meal that's both nutritious and incredibly delicious? Look no further than these Turkey Ricotta Spinach Meatballs that will revolutionize your dinner routine! Imagine tender, juicy meatballs packed with protein, creamy ricotta, and vibrant spinach - a culinary masterpiece that will have your family begging for seconds. These aren't just ordinary meatballs; they're a gourmet experience that transforms a simple protein into a restaurant-worthy dish that's surprisingly easy to make at home.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound ground turkey
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup breadcrumbs
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground turkey, ricotta cheese, finely chopped spinach, breadcrumbs, and the egg. Mix ingredients thoroughly using your hands or a spatula to ensure even distribution.
- Add Italian seasoning, salt, and pepper to the mixture. Gently fold the seasonings into the meat mixture, being careful not to overmix, which can make the meatballs tough.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Using clean hands, form the meat mixture into uniform meatballs, approximately
- 5 inches in diameter. Aim for about 12-16 meatballs depending on your preferred size.
- Arrange the meatballs on the prepared baking sheet, ensuring they are not touching each other to allow even cooking and browning.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the internal temperature of the meatballs reaches 165°F (74°C). Use a meat thermometer to check doneness.
- Remove from oven and let the meatballs rest for 3-5 minutes to allow juices to redistribute, which helps maintain moisture and flavor.
- Serve hot with your choice of pasta, marinara sauce, or as part of a meal with a fresh salad or roasted vegetables.
Tips
- Keep your hands slightly wet when forming meatballs to prevent the mixture from sticking and help create smooth, uniform shapes.
- Don't overmix the ingredients - this can lead to tough, dense meatballs. Mix just until ingredients are combined.
- Use a meat thermometer to ensure your meatballs reach the safe internal temperature of 165°F (74°C) without overcooking.
- For extra flavor, consider adding a small amount of grated Parmesan cheese to the mixture.
- If you want a crispier exterior, you can briefly broil the meatballs for 2-3 minutes after baking.
- These meatballs freeze beautifully! Cool completely and store in an airtight container for up to 3 months.
- For a low-carb option, serve over zucchini noodles or cauliflower rice instead of traditional pasta.
Nutrition Facts
Calories: 345kcal
Carbohydrates: 10g
Protein: g
Fat: g
Saturated Fat: 7g
Cholesterol: mg
