Time: 55 min.
Complexity: easily
Quantity: 12 meatballs

These juicy, tender, and light meatballs are filled with aromatic herbs. The turkey mixture is tenderer than you might imagine, thanks to the addition of ricotta and bread crumbs soaked in milk. Once you try these wonderful turkey meatballs, you'll forget about the traditional beef recipe.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 tbsp. l. rapeseed oil (canola)
• 3/4 cup finely ground fresh bread crumbs (3-4 slices white bread, crusts removed)
• 0.5 cups of milk
• 450 g of ground turkey
• 0.5 cup whole milk ricotta
• 2 tbsp. l. grated parmesan
• 1 clove of garlic, grated
• 1/4 cup tightly packed parsley leaves, finely chopped (about 2 tablespoons chopped)
• 1 teaspoon dried oregano
• 1 large egg, lightly beaten

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground turkey, ricotta cheese, Parmesan cheese, eggs, milk, oregano

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Preparation:

Step 1
• Preheat oven to 200°C. Line a baking sheet with parchment paper and drizzle with olive and canola oil.
Step 2
• Place the breadcrumbs in a large bowl, pour in the milk, and stir to completely moisten the breadcrumbs. Add the remaining ingredients to the bowl and mix with your hands to distribute everything evenly.
Step 3
• Scoop 1/4 cup of the meat mixture at a time and spread it evenly on the prepared baking sheet; you should have 12 mounds. Gently roll them into balls. Bake until golden brown, about 15 minutes. Reduce the oven temperature to 325°F (160°C) and continue baking for another 15-20 minutes, or until the meatballs are cooked through.

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