Turkey Ricotta Herb Meatballs

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 2 Tbs. olive oil to grease baking sheet with

2 pounds ground turkey (preferably dark meat), at room temperature

5 garlic cloves, minced

1 tsp Kosher salt

1 cup fresh basil leaves, finely chopped

1 cup fresh Italian parsley leaves, finely chopped

1 ½ cups skim milk ricotta cheese

½ cup finely grated Parmesan cheese

To serve: 

Your favorite red sauce, your favorite pasta and a delicious salad

Line a baking sheet with aluminum foil. Drizzle 2 Tbsp. olive oil on the baking sheet and use your hand to rub the oil over the entire surface of the sheet. Set aside.

Preheat oven to 375 degrees.

Combine ground turkey with the other ingredients in a bowl and then shape mixture into about 18 meatballs and transfer the meatballs to the prepared baking sheet as you form them. Put into the oven and bake about 15 minutes. Do not allow to over-bake or they will be dry. Take the temperature of one meatball and remove from oven when the temp reaches 164. (A digital thermometer is key for cooking perfectly done meat)

If you want to add the meatballs to your favorite sauce, use tongs or a slotted spoon to transfer the meatballs to the simmering sauce. Cook the meatballs for 8 minutes in the sauce and serve over freshly cooked pasta.

To freeze: Follow cooking directions, then allow meatballs to cool to room temperature. Place on a baking sheet, making sure they don’t touch one another, and place in the freezer for an hour. Next, transfer hardened meatballs to an airtight container, and store in the freezer. Thaw meatballs in the refrigerator, then bake at 375 degrees for 15 minutes or until heated.

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