Ricotta Turkey Meatballs with Sun-Dried Tomato Pesto Pasta

Serves: Four | Prep: 20 min | Cook: 15 min

Ingredients:

Ricotta Turkey Meatballs:
1 lb ground turkey
1/2 zucchini, grated
1 egg
1/2 cup ricotta cheese
1/2 cup Panko breadcrumbs
1/4 cup parmesan cheese, grated
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flake
3 Tbsp olive oik

Sun-Dried Tomato Pesto Pasta:
8 oz dried spaghetti
1/2 cup Sun-Dried Tomato Pesto
1/2 cup ricotta cheese
1/4 cup parmesan cheese, grated
2 Tbsp fresh basil
red pepper flake

Directions:
Cook the pasta according to the package directions, making sure to reserve 1/2 cup of the cooking water before draining.

To make the meatballs, combine the ground turkey, grated zucchini, egg, ricotta, panko, parmesan, oregano, onion powder, garlic powder, salt, and pepper in a large bowl. Mix until just combined, then roll the mixture into 12 equal-sized meatballs.

Heat oil in a large skillet with a lid over medium high heat. Once hot, add the meatballs and cook, turning them often, until they’re golden brown all over, about 5 minutes. Pour in 1/4 cup of water, cover the skillet with a lid, and cook for 3 minutes. Remove the lid, turn the meatballs, and cook for 1 minute more until they are cooked through. Transfer the meatballs to a plate and keep warm.

Lower the heat and add pesto, cooked pasta, ricotta, and parmesan cheese to the skillet. Stir everything together until combined, then gradually stir in some of the reserved pasta water to loosen the sauce to your liking. Return the meatballs to the skillet and gently toss to coat. Finish with fresh basil, extra parmesan, and a pinch of red pepper flakes for a little heat before serving.

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Turkey Korma Meatballs
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Turkey Vegetable Bolognese