Michael and Rachel's

Recipe Book

contents • login

Turkey and Ricotta Meatballs

Updated: 20 Nov 2018

Ingredients

  • 500g turkey breast or thigh mince
  • 250g ricotta cheese
  • Handful shallots
  • 1 egg, beaten
  • 30g fresh breadcrumbs
  • 2 garlic cloves

  • 75g parmesan cheese

  • 2 tins chopped tomatoes

  • 2 cloves garlic
  • Basil
  • Sage

  • Salt, pepper

  • 175g spaghetti

Method

  1. Start by blitzing the breadcrumbs in the food processor, then set to one side.
  2. Peel the garlic and shallots then finely dice. Add the breadcrumbs, ricotta cheese, turkey meat, egg, and parmesan then blitz until well combined.
  3. Shape into balls (made 24 last time) and then chill for at least 30 minutes.
  4. To make the sauce, fry the garlic then add the chopped tomatoes; simmer for 25 minutes.
  5. Heat some oil in a frying pan and carefully cook the meatballs until golden. Transfer to the sauce, cover, and poach for 20 minutes until cooked through.
  6. Serve with freshly cooked spaghetti and garnish with freshly grated parmesan.