Second Helping: Ricotta Turkey Meatballs with Peppers & Onions

I fell in love with myself after making my "Grown-up" Turkey Sloppy Joes last week. They were so easy to make, but so damn tasty and comforting. However, I only used about half of a green pepper, 1/4 of an onion, a few scoops of tomato sauce, and only half of the ground turkey package in the recipe. To make use of the leftovers, I decided to make turkey meatballs - with a creamy, cheesy addition.

Ricotta Turkey Meatballs with Peppers & Onions

Yields: 4-6 servings

-1/2 package ground turkey 

-1/2 green pepper, diced 

-1/4 cup onion, diced

-1/8 cup Italian bread crumbs

-1 egg

-1 tsp. garlic

-Spoonful of ricotta cheese

-Dried parsley

-Salt and pepper

Directions: Mix egg and ricotta together in a small bowl. Add to larger bowl with turkey, peppers, onions, and garlic. Add bread crumbs, parsley, salt and pepper, and mix well with hands. Rub baking sheet or casserole dish with olive oil (or put down tin foil). Roll turkey mixture into small meatballs, then place on baking sheet. Bake in a 375* oven for 20-25 minutes, or until meatballs are golden brown.

I served my turkey meatballs over whole wheat fettuccine pasta, with leftover Classico's Fire Roasted Tomato & Garlic sauce. Holy deliciousness! The ricotta and egg mixture made the turkey - which can easily dry out - extremely moist and creamy, with a slight hint of the ricotta cheese flavor. Any more ricotta, and the flavor could have easily overpowered the turkey. The frequent chunks of peppers and onions also added a necessary texture to the meat, as well as a wonderful addition of flavor. 

How have you made use of your leftovers in a 'Second Helping' recipe this week?

Pin It