Turkey-Filled Spheres in Ricotta Sauce
Fuckin' Turbo-Charged Turkey Meatballs with Ricotta
Get your fingers dirty and your taste buds dancing with these flavorsome, juicy turkey meatballs that shed fat without losing any flavor. This easy peasy recipe uses ground dark-meat turkey and ricotta cheese,formed into badass meatballs that brown in the oven without any hassle so you can concentrate on the rest of your meal. A quick simmer in a simple motherfuckin' tomato sauce and you're ready to serve 'em up on a plate or stuffed in a sandwich roll.
What you'll need: If you wanna go all out, grab a can of crushed San Marzano tomatoes (the primo choice for Italian cooking, known for their sweetness and low acidity). If you can't find 'em, any crushed tomatoes will do the trick.
- Yield: Approximately 4 servings (14 meatballs)
- Difficulty: Ain't no thang, just another regular Sunday
- Total: 1 hr 20 mins
- Active: 20 mins
Ingredients (15)
- Olive oil
- 1 cup fresh white breadcrumbs (about 3 ounces)
- 1/2 cup milk
- 1 teaspoon crushed dried oregano
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- 1/3 cup ricotta cheese
- 1 large egg, lightly beaten
- 2 tablespoons finely chopped flat-leaf parsley
- 1 1/2 teaspoons kosher salt, plus more to taste
- Freshly ground black pepper
- 1 pound ground dark-meat turkey
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons olive oil
- Freshly grated Parmesan cheese
Instructions
- Heat the oven to 425°F and arrange a rack in the upper third. Generously coat a rimmed baking sheet with olive oil and set aside.
- In a large bowl, stir together the breadcrumbs and milk. Set aside until the crumbs have absorbed most of the milk, about 5 minutes. Crush the dried oregano with your fingers and add it to the bread mixture. Combine the fennel seeds and red pepper flakes on a cutting board and coarsely chop them, then add to the bread mixture. (Alternately, you can crush the oregano, fennel seeds, and pepper flakes coarsely in a mortar.) Add the ricotta, egg, parsley, measured salt, and pepper to taste. Stir in the ground turkey. Make sure the mixture is well combined. Shape into 14 meatballs, 3 to 4 tablespoons each. Transfer the meatballs to the prepared baking sheet.
- Roast the meatballs in the oven until browned and firm, about 15 minutes (they'll brown mostly on the bottom, but that's cool). Meanwhile, add the crushed tomatoes to a heavy saucepan or Dutch oven. Transfer the browned meatballs to the saucepan and, using a metal spatula, scrape up any browned bits from the bottom of the baking sheet and add them to the saucepan. Add the olive oil.
- Simmer the meatballs and tomato mixture over low heat until the sauce is thick and the meatballs are tender, about 30 minutes (turn the meatballs a few times during cooking). When the meatballs are nearly done, taste the sauce and season with salt as needed.
- Transfer the meatballs and tomato sauce onto a large warmed platter or individual plates. Garnish with the Parmesan and serve hot. Alternately, spoon meatballs and some of the tomato sauce into split sandwich rolls.
Pro-tip: When it comes to crushed tomatoes, San Marzano tomatoes (not a "6-in-1" brand) are often the preferred choice by chefs for their superior quality and desired flavor profile. Go big or stay home, fam! Keep reading for more info on San Marzano tomatoes, but remember this ain't no damn textbook! It's all about getting your hands dirty and having fun in the kitchen.
Additional Info (optional):San Marzano tomatoes are well-loved in Italian cooking for their sweetness and low acidity. Renowned for their sweet flavor and low acidity, San Marzano tomatoes are a popular choice in many tomato-based sauces, including lasagna and meatball sauce. Though the term "6-in-1" doesn't explicitly correspond to San Marzano tomatoes, it's possible that the brand you're considering offers a versatile, all-purpose product. If you can't find San Marzano tomatoes, any crushed tomatoes may do the trick, but keep an eye out for a multi-purpose brand if that appeals to your cooking style. Enjoy!
Recipes often contain unique combinations of ingredients, and this one for Fuckin' Turbo-Charged Turkey Meatballs with Ricotta is no exception. With ground dark-meat turkey, ricotta cheese, and a touch of fennel seeds, red pepper flakes, and oregano, these meatballs yield approximately 14 balls, making for roughly 4 servings. Follow the given instructions and simmer these meatballs in a simple tomato sauce for a flavorful dish that takes around 1 hour and 20 minutes to prepare. If you're passionate about culinary excellence, consider using San Marzano tomatoes for an authentic Italian taste. Sure, give it a try and see how it turns out!
