Turkey Spinach "Ricotta" Meatballs

The Ricotta in these meatballs is plant-based and Vegan, but you won't even notice the difference. I always struggle with getting turkey meatballs that aren't too dry. It is especially difficult when using white meat turkey since you don't get the added flavor of the fat. These were just right!

I chose to serve these over Cappello's fettuccine with Rao's sauce, but they would be delicious in a lot of dishes.

INGREDIENTS

• 1 pound of ground turkey (I used white meat but dark meat would work)

• 1/2 jar of Rao's Marinara

• 2 green onions, chopped

• 2 tablespoons blanched almond flour

• 2 sage leaves

• 1/2 cup spinach

• 3 cloves of garlic, peeled

• 1 egg, beaten

• 1/2 teaspoon dried parsley

• 1/2 cup Kite Hill Ricotta

• Salt and Pepper to taste

STEPS

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

2. Add your green onions, sage and garlic to food processor. Pulse a few times until chopped slightly fine.

3. Add your spinach and pulse a few more times until shredded fine.

4. Add salt and pepper to mixture to taste.

5. In a separate large bowl beat your egg.

6. Add your ground turkey, parsley, almond flour and the spinach/onion mixture to the bowl with the egg.

7. Mix everything in the bowl together and add a little more salt and pepper.

8. Add your ricotta and mix some more.

9. Form meatballs, about 2 tablespoon portions, and place them on baking sheet about 1-2 inches apart.

10. Bake in the oven for 20-25 minutes. For me, they were ready in 20.

11. Heat your sauce in a sauce pan or pot. Once sauce is hot reduce heat and add the cooked meatballs. If your meatballs are already hot then you don't need to let them sit in the sauce for more than a minute.

12. Prepare pasta of choice according to package instructions. I chose Cappello's brand fettuccine. Enjoy!

I love sneaking extra greens into my meatballs. This isn't just a great trick for kids!