Italian Turkey Ricotta Meatballs
Serves 420 mins prep35 mins cook
A delightful summer dish featuring Italian turkey ricotta meatballs served with pesto caprese zoodles. This meal is perfect for those craving Italian flavors while enjoying the warmth of summer. The meatballs, made with ground turkey and fresh herbs, are baked to perfection. Accompany them with zoodles topped with tomatoes and mozzarella for a refreshing salad and drizzled with homemade hemp seed pesto.
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What you need
Instructions
1: Mix ground turkey, shredded zucchini, ricotta, chopped fresh basil, chopped fresh oregano, salt, garlic powder, and pepper in a bowl. 2: Roll the mixture into 1-inch meatballs (about 13-14). 3: Bake the meatballs on a baking sheet at 400°F for 16-18 minutes. 4: Brush the tops of the meatballs with olive oil and broil for 1 minute for a crispy top. 5: For the salad, combine the Zoodles, chopped tomatoes, mini mozzarella balls, and fresh basil. 6: For the pesto, blend hemp seed, olive oil, lemon juice, salt, fresh basil, and garlic in a food processor until smooth. 7: Toss the potatoes in olive oil and season with salt, pepper, dried basil, dried oregano, dried thyme, garlic powder, and onion powder. 8: Air fry the seasoned potatoes at 400°F for 15-20 minutes until crispy.View original recipe