In the mood for comfort food? Here’s a relatively healthy option for you: ricotta and sun-dried tomato turkey meatballs with balsamic ketchup and roasted teeny tiny potatoes. The meal is quick to prepare and the oven does all the heavy lifting.
Turkey meatballs can be dry, but that’s not the case with these juicy morsels. Why? Along with the standard list of ingredients, there’s one full cup of ricotta in the mix. Sun-dried tomatoes and sautéed onions add another dimension to the dish.
While you can eat these turkey meatballs au naturel, gild the lily with a drizzle of balsamic ketchup. The condiment comes together in seconds and also goes well with the potatoes, so there’s no reason not to make it.
Recipe adapted from The Suburban Soapbox.
- 1 tablespoon olive oil
- ½ large onion, finely diced
- 2 garlic cloves, minced
- 1 pound ground turkey
- 1 cup ricotta
- ½ cup shredded Asiago cheese
- ½ cup sun-dried tomatoes, rehydrated in hot water, drained and finely diced
- ¼ cup chopped fresh parsley
- 1 egg
- 1 teaspoon garlic powder
- 1½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 5 tablespoons ketchup
- 4 teaspoons balsamic vinegar
- 1 tablespoon honey
- In a fry pan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute. Transfer to a large bowl and let cool to room temperature.
- Preheat oven to 425 degrees. Cover a rimmed baking sheet with foil and coat with cooking spray.
- Add the remaining meatball ingredients (ground turkey through pepper) to bowl with onion and garlic; mix with your hands. Form into 1½" balls and arrange on the baking sheet.
- Bake meatballs, rotating sheet halfway through, until lightly browned all over and cooked through, 30-35 minutes.
- In a small bowl, combine the ketchup ingredients and stir until smooth. Drizzle over meatballs.
Recipe adapted from Blissfully Delicious.- 1 pound teeny tiny potatoes, halved lengthwise
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 3 tablespoons grated Asiago cheese
- Preheat oven to 450 degrees. Place potatoes and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Bake for 15 minutes, remove from the oven and stir gently. Bake for an additional 10 minutes or until potatoes are caramelized and fork tender.
- Remove from the oven and add parsley and Asiago cheese; toss to coat.
