Usually I try to eschew bold claims, but this time I am going to go ahead and put it out there - these are the best turkey meatballs I have ever made. I’ve been working on this recipe since last fall when I posted the turkey meatball sub recipe (I was trying to beat out Quizno’s for flavor), and while I still think that recipe is a keeper, this new one definitely takes first place.

So what’s the secret to top-notch turkey meatballs? Well, the key is to beat the tendency for ground turkey to dry out quickly by introducing an ingredient that will add a bit of fat and moisture. My go-to fat/flavor/moisture solution is usually a bit of bacon, but I thought that for many people looking to eat a bit lighter, tossing some bacon into the picture might not be the answer. Last fall I used a fresh pesto that worked well, but this time I added a bit of ricotta cheese and it worked even better.

Besides the ricotta, the other key to this recipe is this very light, bright, and spring-y pasta sauce. While I think the turkey meatballs would do well swimming in a marinara, this white wine-based sauce really lifts up the flavors, and the addition of the peas is a reminder that spring is on the way. I’ve also added braised kale to this dish for great results, but the snap of the peas won out.

recipe notes:

• The trick with adding the ricotta is to find the right balance to create a moist meatball that has some structure, and not a wet meatball that can’t hold itself together. So add the ricotta slowly and see how the meat mixture transforms; you may need more or less than I recommend.
• Keep the meatballs down to the size of a ping pong ball to prevent them from drying out.
• You’ll use one red onion for the whole recipe, so during prep you should mince the whole onion and then divide half for the meatballs and half for the sauce.
• You can throw the peas into the sauce right out of the freezer, but be careful to cook them long enough so they just warm through - if you overcook the peas, they will lose a bit of snap and their vibrant green color.
• A couple of fun twists on this recipe would be to add mushrooms or a dash of toasted breadcrumbs.
• *I think this would make a great turkey burger.

feelgood eats best turkey meatballs

(serves 4-6)

• dash of extra-virgin olive oil
• 1/2 red onion, minced
• sea salt and fresh ground pepper
• 4 garlic cloves, minced
• 1 lb ground turkey
• 1 large egg yolk
• 1/2 cup bread crumbs
• 1/4 cup ricotta cheese

Coat a large pan set over medium-high heat with the olive oil. Add the minced onions and a generous pinch of sea salt. Saute for 5 minutes, or until the onions soften and begin to color. Add the garlic and saute for 3 more minutes, stirring frequently to prevent the garlic from burning. Remove the pan from the heat and allow to cool.

In a large bowl add the ground turkey, a generous pinch of sea salt and fresh ground pepper, the egg yolk, the cooled onion and garlic mixture, and a little more than half of the bread crumbs. Get in there with your hands and combine the ingredients. Spoon in about half of the ricotta cheese and stir to combine (you want the meat mixture to be moist but not slippery). Adjust with more breadcrumbs or ricotta, depending on the consistency.

Gently shape the meat mixture into ping-pong sized balls and place them on a baking sheet lined with parchment paper. Turn the broiler onto high and broil the meatballs until they reach 165F in the center, turning them twice so they are browned on all sides. This should take about 10 minutes if you kept the meatballs small.

While the meatballs cook, throw together the sauce:

Light, Bright, & Springy Pasta Sauce

• 1lb whole-wheat linguine (or pasta of your choice)
• 2 tablespoons butter (divided)
• 1/2 red onion, minced
• 2 garlic cloves, minced
• sea salt
• 1/4 cup white wine
• juice of 1/2 lemon
• 4 tablespoons creme fraiche or marscapone
• 1 1/2 cups frozen peas
• 1/4 cup grated parmigiano-reggiano or grana padano cheese

Prepare the pasta as directed on the box (aka lots of boiling water and a big pinch of sea salt before the pasta goes in for a dip).

Heat 2 tablespoons of butter over medium-high heat. Add the onions and a generous pinch of sea salt, and saute for about 5 minutes until they soften and begin to color. Add the garlic and saute for another three minutes, stirring frequently to prevent them from burning. Add the white wine and cook for 5 minutes, until the wine reduces by about 1/3. Stir in the remaining butter, lemon juice, creme fraiche, and peas. Cook until the peas have just warmed through (don’t be afraid to taste-test).

Add about half of the cooked pasta into the sauce and stir to coat (add more pasta if needed - you want a nice balance between the sauce and pasta). Toss in the meatballs and stir so they are coated as well. Garnish with the grated Parmigiano-Reggiano and enjoy!

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