turkey and ricotta meatballs.

I already have several meatball recipes in the archives of this blog but when you discover another one that feels somehow easier and less fussy then all the others, it makes sense to share it with the world.  

Now that we are firmly in fall (at least I think we are but by Friday we could be back to mid-70's), I've been craving a lot more stick-to-your ribs meals.   The kind of stuff that you eat with pasta or polenta and a glass of wine (as a side note, I’ve been super into natural wines since they have a fermented/sparking kombucha-esq taste that’s so addicting).  Things like braised meats, roasted squash, sautéed mushrooms, and of course meatballs which are the first thing I think of when I imagine stick to your ribs food.   

These meatballs are devoid of eggs and breadcrumbs which is unusual for a meatball.   Despite that, they are excellent - moist, flavorful and literally the easiest meatball that ever was.   Dump everything into a bowl, mix with your hands, and throw in the oven.  The recipe is capable of feeding a crowd and there wasn’t a person that didn’t want seconds which is the true test of a good recipe.   

Consider these my new go-to meatball recipe.   

Turkey and Ricotta Meatballs

Recipe tweaked slightly from Julia Turshen's Small Victories 

I served these a top spaghetti squash which is an UNBELEIVEABLE alternative for pasta in the fall.  I also find the slight sweetness of the squash works really well with meatballs.   But obviously lots of pasta works well too.   Also, if you are unfamiliar with Julia Turshen, she is an awesome cook who is helping to lead the resistance through cooking.   If you don't follow her on Instragram you should (she also posts a lot of adorable dog pictures in addition to food).   

Two 28-oz [794-g]  Cans whole peeled tomatoes

7 tablespoons extra virgin olive oil

7 garlic cloves 4 thinly sliced, 3 minced

1/4 -  1/2 teaspoon crushed red pepper flakes 

Kosher salt

1 cup (40 g) fresh basil leaves finely chopped

1 cup (40 g)  fresh Italian parsley leaves finely chopped

1-1/2 cups (300 g) fresh whole-milk ricotta cheese

1/2 cup (50 g)  finely grated Parmesan cheese

2 pounds (900 g) ground turkey (preferably dark meat) at room temperature

Pour the contents of the tomato cans into a large bowl (set the cans aside) and crush the tomatoes with your hands. Rinse one of the cans with about ¼ cup [60 ml] 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 large saucepan or pot 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 crushed red pepper flakes, 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 [220°C]. 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 roast until they’re browned and firm to the touch, about 25 minutes.

Use tongs or a slotted spoon to transfer the meatballs 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.