Turkey Ricotta Meatballs

We have an exciting situation that’s unfolded this month: A new stove! And new countertops, to boot. I’ve been trying to figure out what I want to make as the official first meal in the new kitchen, and I’ve landed on this recipe from the New York Times cooking newsletter. I don’t eat cows, so I’m always looking for ways to liven up ground turkey. This fits the bill. Plus... meat-zuh-balls-za!! I’ve made a few adjustments, but it’s pretty close to the original.

INGREDIENTS

FOR THE MEATBALLS

  • 1 pound ground turkey

  • ½ cup whole-milk ricotta

  • ⅓ cup finely grated Parmesan

  • ½ teaspoon red-pepper flakes or black pepper

  • 1 garlic clove, finely grated

  • Kosher salt

  • 1½ tablespoons olive oil, plus more for your hands

FOR THE HERB-BUTTER SAUCE

  • 3 tablespoons unsalted butter, sliced

  • 2 sage sprigs, 1 rosemary sprig or ½ teaspoon dried oregano

  • 2 garlic cloves, smashed and peeled

DIRECTIONS

  1. In a medium bowl, mix together the turkey, ricotta, Parmesan, red-pepper flakes, garlic and ½ teaspoon salt. Using oiled hands, roll into 12 meatballs, a heaping 2 tablespoons each.

  2. In a large skillet, preferably cast-iron, heat the oil over medium. Add the meatballs and cook until browned on two sides, 4 to 6 minutes per side, lowering the heat as necessary if the meatballs are getting too dark.

  3. Add the butter, aromatics, and garlic. As the butter melts, tilt the skillet and baste the meatballs by spooning the butter over them. Flip the meatballs every so often and continue to baste until the butter is browned and nutty and the meatballs are cooked through, 1 to 2 minutes.

  4. Eat the meatballs with the butter spooned over top. Or, naturally, dump them intp a pot of marinara and enjoy over spaghetti!

Sides, DessertsJ.T. EllisonComment