Ricotta and Sun-Dried Tomato Turkey Meatballs with Balsamic Ketchup
 
 
Makes about 36 meatballs
Ingredients
Meatballs:
  • 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
Balsamic ketchup:
  • 5 tablespoons ketchup
  • 4 teaspoons balsamic vinegar
  • 1 tablespoon honey
Instructions
Make the meatballs:
  1. 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.
  2. Preheat oven to 425 degrees. Cover a rimmed baking sheet with foil and coat with cooking spray.
  3. 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.
  4. Bake meatballs, rotating sheet halfway through, until lightly browned all over and cooked through, 30-35 minutes.
Make the balsamic ketchup:
  1. In a small bowl, combine the ketchup ingredients and stir until smooth. Drizzle over meatballs.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/ricotta-sun-dried-tomato-turkey-meatballs-with-balsamic-ketchup/