Baked Turkey Meatballs     

      These meatballs don't have any bread crumbs and hold together with a little help from ricotta and Parmesan. If you find the meatballs are a little wet because of this, wet your hands with a little water and they will be much easier to work with! They are light and airy with tons of flavor, and the sauce brings it all together! Baking them makes the meatballs so much easier rather than flipping and turning over an oil-popping skillet for 20 minutes and allows you to get a head start on the sauce. Letting the meatballs simmer in the sauce for just 10 minutes after baking them will help make them extra tender and flavorful. 

Have you made these yet? Let us know how it went in the comments below! 

Editor's Note: The introduction to this recipe was updated on August 27, 2020 to include more information about the dish.INGREDIENTS

3 tbsp. 

extra-virgin olive oil, divided

1 lb. 

ground turkey

1/2 c. 

ricotta cheese

6 

cloves garlic, minced, divided

1/4 c. 

freshly grated Parmesan, plus more for garnish

1/4 c. 

freshly chopped parsley, plus more for garnish 

1 

large egg, beaten 

Kosher salt

Freshly ground black pepper

1 tsp. 

dried oregano 

1/2 tsp. 

crushed red pepper flakes 

1 

(28-oz.) can crushed tomatoes

1 tsp. 

granulated sugar 

DIRECTIONS

Make meatballs: Preheat oven to 425°. Line a large baking sheet with foil and rub with 2 tablespoons oil. In a large bowl, add turkey, ricotta, 3 cloves garlic, Parmesan, parsley, and beaten egg, and season with salt and pepper. Mix until just combined.

Form into 16 meatballs, then place on prepared pan and bake until golden and firm to the touch, 20 to 25 minutes. 

Meanwhile make sauce: In a large pot over medium heat, heat remaining tablespoon oil. Add remaining 3 cloves garlic, oregano, and crushed red pepper flakes and cook until fragrant, 1 minute. Add crushed tomatoes and sugar. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. 

Add cooked meatballs to sauce and continue to simmer for another 10 minutes. Serve warm with more Parmesan and parsley.