Turkey-Ricotta Meatballs

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 273.6
  • Total Fat: 11.4 g
  • Cholesterol: 143.8 mg
  • Sodium: 551.8 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 28.1 g

View full nutritional breakdown of Turkey-Ricotta Meatballs calories by ingredient


Introduction

I got this recipe from Cooking Light Magazine September 2008, It was added to the magazine by Cooking Light's Executive Chef Billy Strynkowski. Great for batch cooking! I got this recipe from Cooking Light Magazine September 2008, It was added to the magazine by Cooking Light's Executive Chef Billy Strynkowski. Great for batch cooking!
Number of Servings: 4

Ingredients

    1 lb. Ground Turkey
    1/2 C of Part Skim Ricotta Cheese ( I substituted with low fat Ricotta)
    1/2 C Dry Bread Crumbs
    1/4 C Chopped Fresh Basil ( I Used Dry. )
    1/4 tsp pepper
    1/4 tsp salt

Directions

Preheat Oven to 375 degrees. Combine 1 lb. ground turkey with the other ingredients in a bowl, then shape mixture into about 18 meatballs. Heat a large non-stick skillet over medium high heat. Coat pan with cooking spray. Add meatballs, and brown on all sides. Remove from skillet; transfer to broiler pan coated with cooking spray, and bake for 15 min, or until done.

To freeze: Follow cooking directions, then allow meatballs to cool to room temperature. Place on baking sheet, making sure they do not touch one another, and place in freezer for one hour. Next, transfer hardened meatballs to an air-tight container, and store in the freezer. Thaw meatballs in refrigerator, then bake at 375 degrees for 20 min. or until heated.

Number of Servings: 4

Recipe submitted by SparkPeople user PSUEDOSANE.