Savory Meatballs

The crowds loved this little ditty too. I had some chipotle raspberry sauce for dipping, but most agreed they were tasty without! And that the turkey was not noticeable!

Savory Meatballs




  • 1 pound ground turkey
  • ½ cup part-skim ricotta cheese
  • 1 egg
  • ½ cup dry breadcrumbs
  • ¼ cup chopped fresh basil
  • ¼ teaspoon pepper
  • ½ teaspoon salt




Preheat oven to 375

Combine all ingredients in a bowl. Use hands, works better!

Using a cookie scooper shape mixture into about 20-24 meatballs.

Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray.

Add meatballs and brown on all sides. Using tongs makes it go easier.

Remove from skillet;

Transfer to rack sprayed with cooking spray on a cookie sheet covered with tin foil. Bake for 15 minutes or until done.


To Freeze: cool to room temperature. Place on cookie sheet, making sure they don’t touch. Freeze for 1 hour. Transfer hardened meat balls to an airtight container and store in freezer. Thaw meatballs in refrigerator, then back at 375 for 20 minutes or until heated.