Ricotta Meatballs with the Crispy Topping
Tender ricotta meatballs baked in marinara sauce and topped with a crispy golden Parmesan crust.
Ingredients
For the Meatballs
- 1 pound ground turkey or chicken, beef, or pork
- 1/2 cup full-fat ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
For the Sauce and Crispy Topping
- 1 jar 28–32 ounces marinara or tomato sauce
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 teaspoons olive oil
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven. Heat oven to 400°F. Drizzle olive oil in the bottom of a shallow Dutch oven or oven-safe skillet.
- Mix meatballs. In a large bowl, combine ground turkey, ricotta, Parmesan, panko, garlic powder, salt, and Italian seasoning. Stir until well mixed.
- Shape and bake. Roll into 20–24 small meatballs and place in the prepared pan. Bake 20–25 minutes, until browned and cooked through (165°F internal temp).
- Add sauce. Pour marinara over the baked meatballs and gently stir to coat.
- Make topping. In a small bowl, combine 1/4 cup panko, 1/4 cup Parmesan, and 2 teaspoons olive oil. Sprinkle over the meatballs and sauce.
- Final bake. Return to oven for 5–7 minutes to heat through. For extra crunch, broil for 2–3 minutes until topping is golden.
- Serve. Garnish with parsley and serve hot with salad and garlic bread.
Notes
- Cooking time may be longer in deeper pans; cover with a lid if needed.
- These meatballs are freezer-friendly for up to 2 months.