Ricotta Turkey Meatballs with Sun-Dried Tomatoes and Garlic Asiago Cream Sauce
The perfect comfort food for dinner! Serve up this ricotta turkey meatballs with garlic asiago sauce!
Keyword: turkey meatballs
For the meatballs:
1poundlean ground turkey
1cupwhole milk ricotta cheese
1/2cupshredded asiago cheese
1/2cupsun-dried tomatoesrehydrated in hot water, drained and minced
1/4cuppacked chopped parsley
1 1/2teaspoonskosher salt
1/2teaspoonfreshly ground black pepper
1/4cuppanko bread crumbs
For the sauce:
1 1/2cupschicken stock
3/4cuphalf and half
2tablespoonschopped fresh basil
2tablespoonschopped fresh parsley
1/4cupshredded asiago cheese
kosher salt and pepperto taste
For the meatballs:
Preheat oven to 425 degrees.
In a medium saute pan, heat the olive oil over medium heat. Add the onion and cook until softened, approximately 4 minutes. Add the garlic and cook for 1 minute. Turn off the heat and allow to cool slightly.
In a large bowl, combine the turkey, ricotta, asiago, tomatoes, parsley, egg, garlic powder, salt and pepper with the onion mixture using your hands to mix the ingredients thoroughly. Roll portions of the turkey mixture into balls about the size of a golf ball and place them on a baking sheet lined with parchment. Bake the meatballs in the oven for 35-40 minutes or until done.
While the meatballs are baking, heat the remaining olive oil in a saucepan and add the shallots. Cook until translucent and then stir in the garlic. Cook for 30 seconds and then stir in the cornstarch. Continue cooking for 1 minute. Add the chicken stock and bring the mixture to a boil. Stir in the half and half. Turn the heat to a simmer and cook until slightly thickened, approximately 3 minutes, stirring occasionally. Add the garlic powder and asiago cheese stirring until smooth. Sitr in the basil and parsley. Season with salt and pepper to taste.
Transfer the meatballs to a serving platter and serve immediately with the sauce.
Meatballs can be cooked and frozen for up to 3 months in an airtight container.