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!
- 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.