These meatballs are incredibly light and tender due to ricotta cheese, eliminating the need for breadcrumbs. Baked for a healthy option, they are served over polenta with a robust tomato sauce, infused with garlic and chili flakes.
1: In a large pot, heat the olive oil and add garlic and chili flakes. Let cook for 1 minute.
2: Add crushed tomatoes and 1 can of water to the pot. Season with Kosher salt and black pepper, then stir to combine.
3: Bring to a boil and reduce to a simmer. Let simmer for 20 minutes.
4: Preheat the oven to 425°F and line a baking sheet with aluminum foil. Spray the sheet with non-stick spray and drizzle with 2 tablespoons of olive oil, then set aside.
5: In a large bowl, combine minced garlic, basil, parsley, ricotta, Parmesan, ground turkey, and 1 tablespoon of salt. Mix together with your hands.
6: Form the mixture into balls and transfer the meatballs to the pan. Refrigerate for 20 minutes.
7: Drizzle the meatballs with olive oil and roast until browned and firm to the touch, about 25-30 minutes.
8: Use tongs or a slotted spoon to transfer the meatballs to the sauce. Let them simmer in the sauce for 30 minutes to 1 hour.
