Turkey Ricotta Meatballs

Ingredients

• 1 pound ground turkey
• 1 pound turkey or chicken sausage
• 15 ounces whole milk ricotta cheese
• 1/2 cup fresh grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 3 garlic cloves finely minced or pressed garlic for the meatballs
• 1 tsp oregano
• 1 tsp Kosher salt for the meatballs
• 28 ounces crushed tomatoes
• 1 tablespoon olive oil
• 4 garlic cloves pressed or finely minced garlic for the sauce
• 1 tsp dried oregano for the sauce
• 1-2 pieces bay leaves
• pinch red pepper flakes
• 1 tsp kosher salt for the sauce
• 1/2 tsp black pepper

Instructions

1. Line two baking sheets with foil, spray with cooking spray or brush with oil, set aside. Adjust both racks in the oven to be in the upper center and lower center. Preheat oven to 425 degrees F.
2. Add all ingredients for the meatballs - ground turkey, ground sausage, ricotta, parmesan cheese, garlic, oregano and salt - to a medium bowl. Mix with your hands until fully combined.
3. Shape meatballs into golf ball sized balls - I use a medium cookie scoop for easy portioning. Arrange on the baking sheets, leaving about an inch of space between them. You will need to use two baking sheets to avoid over crowding.
4. Bake at 425 degrees until browned and cooked through - 20-25 minutes. Use an instant read thermometer to check if they are done - they should reach 165F internally.
5. While meatballs are baking, make the sauce. Heat a large sauce pan over medium high heat. Add the oil, garlic and red pepper flakes. Cook, stirring until garlic starts to sizzle, then cook for an additional 30 seconds but be careful not to let garlic burn. Add the crushed tomatoes, salt, oregano, pepper, and bay leaves. Stir to combine and bring to a simmer. Reduce heat and continue to simmer for at least 20 minutes, or until ready to use.
6. When meatballs are done, remove them from the baking sheet and drop into the sauce, simmering for a few minutes to allow the flavors to combine. Serve with bread, pasta, or roasted vegetables.