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Turkey Ricotta Meatballs and Spaghetti

Turkey Ricotta Meatballs and Spaghetti

Start to finish: 35 minutes

Serves: 4

Key Ingredients Needed

  • Kosher salt
  • 4 tablespoons olive oil
  • 1 medium-size yellow onion, diced
  • 5 teaspoons minced garlic, divided
  • 1 28-ounce can crushed tomatoes
  • 2 teaspoons Italian seasoning
  • 5 tablespoons chopped fresh basil leaves, divided
  • Freshly ground black pepper
  • 1 pound ground turkey
  • 1/2 cup whole-milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup Italian-seasoned breadcrumbs
  • 1 pound uncooked spaghetti Italian parsley, chopped (garnish) Parmesan cheese, grated (garnish)

Instructions/Step By Step Directions

Step 1: Preheat the oven to 375°.

Step 2: Bring a stockpot of salted water to a boil.

Step 3: To make the marinara, heat 2 tablespoons olive oil in a large saucepan over medium-high.

Step 4: Add the onion, and cook until softened and translucent, about 8 minutes.

Step 5: Add 3 teaspoons garlic and cook for 30 seconds.

Step 6: Stir in the tomatoes, Italian seasoning, and 3 tablespoons basil, and season with salt and pepper.

Step 7: Bring to a boil; reduce heat to medium-low, and simmer for 10 minutes.

Step 8: Remove from heat and cover to keep warm.

Step 9: While the marinara simmers, make the meatballs.

Step 10: In a large bowl, mix together the turkey, ricotta, egg, breadcrumbs, 2 teaspoons kosher salt, 1/2 teaspoon pepper, and remaining garlic and basil until well combined.

Step 11: Shape the mixture into about 12 evenly sized meatballs, about 2 inches each in diameter.

Step 12: Warm the remaining olive oil in a large oven-safe skillet over medium-high heat.

Step 13: Add the meatballs, and brown on all sides, 3 to 4 minutes.

Step 14: Transfer the skillet to the preheated oven, and bake until cooked through about 6 minutes.

Step 15: While the meatballs cook, boil the spaghetti until al dente, about 10 minutes. Drain well in a colander.

Step 16: Divide spaghetti among 4 bowls and ladle the marinara sauce on top.

Step 17: Top with meatballs, and garnish with parsley and Parmesan.

Veronica Brik is a renowned chef and cookbook author known for her innovative takes on classic dishes. She trained at the Culinary Institute of America and has worked in acclaimed restaurants in New York and San Francisco. In 2015, She published her first cookbook, Modern Comfort Food, which became a bestseller. Veronica's recipes have been featured in numerous publications including Food & Wine, Bon Appetit, and Cooking Light. She lives in Portland, Oregon where she operates a small restaurant focused on seasonal, locally-sourced ingredients. When she's not in the kitchen, Veronica enjoys hiking, reading, and spending time with her family. You can email her at [email protected]