meatballs. do i need to say more?
of course i do, because let’s get serious, a good meatball is important. especially when they are full of cheesy goodness. hell yes, i said cheese. 2 kinds. 2.
my friend sara was crazy about these little goodies last year. no matter what i did, i could not get them to not fall apart. i tired everything, and then gave up. until recently.
ricotta, parm, gf bread crumbs (you can use that gluten stuff too)….ground turkey, although i also tried them with beef and they were perfect. so easy to throw together and so easy to consume in a day. that’s not a joke, trust me.
these meatballs got my niece to eat. these meatballs got my daughter to eat meat. these meatballs got my son to clean his room. i can go on…my husband kissed me and my nephew said mmmmm (he doesn’t talk to me much, unless he is yelling at me to get him a matchbox car, i don’t talk toddler anymore, it’s hard to understand).
so, people of the internets…do you have a favorite meatball recipe? has it been passed down through generations? i love food stories…come on…tell me your story.
turkey and ricotta meatballs
- cooking spray (i use coconut)
- 1 pound of turkey meat
- 1/2 cup ricotta cheese
- 1/2 cup good grated parm
- 1/2 cup gf bread crumbs
- 1 tsp kosher salt
- line a large baking sheet with parchment paper and spray with baking spray so meatballs don’t stick to sheet.
- pre-heat oven to 350
- add all the ingredients to a large bowl, stick your hands in it and mix it up till throughly combined.
- form your meatballs and place on baking sheet.
- bake for 20 minutes, carefully toss meatballs around and cook for another 20 minutes.
when meatballs are cooked you can:
- bring to room temp and freeze
- toss with sauce and eat of pot
- toss with sauce and spoon over pasta
- make a sandwich
- eat out of pot (did i say that already?)