Savory Turkey-Ricotta Meatballs

By ctozzi

Cooking Light Magazine. These can be used in spaghetti, substitute for beef in Stroganoff, or serve as as appetizer with warmed marinara dip, as the magazine suggests. Ricotta helps keep the lean ground turkey breast moist. Prepare them in advance, if you like, and store in the freezer for up to three months.

Ingredients

• 1 lb ground turkey breast
• 1/2 cup part-skim ricotta cheese
• 1 egg
• 1/2 cup dry breadcrumbs
• 1/4 cup chopped fresh basil
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon salt

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from food.com

Preparation

Step 1

Directions:

1 Preheat oven to 375 degrees.

2 Combine ground turkey breast with the other ingredients in a bowl and then shape mixture into about 18 meatballs.

3 Heat a large nonstick skillet over medium-high heat.

4 Coat pan with cooking spray.

5 Add meatballs, and brown on all sides.

6 Remove from skillet; transfer to a broiler pan coated with cooking spray, and bake for 15 minutes or until done.

7 To freeze: Follow cooking directions, then allow meatballs to cool to room temperature.

8 Place on a baking sheet, making sure they don't touch one another, and place in the freezer for an hour.

9 Next, transfer hardened meatballs to an airtight container, and store in the freezer.

10 Thaw meatballs in the refrigerator, then bake at 375 degrees for 20 minutes or untinl heated.