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Robin Ward

Easy Italian Sausage & Ricotta Meatballs

These easy Italian Sausage & Ricotta Meatballs are juicy, golden, and cheesy with bold flavor and aroma—ready in just 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: #maincourse
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 1 lb. fresh Italian sausage links (pork or turkey), casings removed (or just use bulk sausage meat)
  • 1 lb. ground turkey (or ground pork)
  • One, 15 oz container ricotta cheese
  • ½ cup finely grated Parmesan or pecorino cheese, plus more for serving
  • A large handful of fresh flat-leaf parsley leaves, finely chopped
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • olive oil cooking spray
  • Warm marinara sauce (store-bought or homemade) for serving

Equipment

  • sheet pan

Method
 

  1. Preheat your oven to 425℉. Line a sheet pan with parchment paper.
  2. In a large bowl, combine the sausage meat, ground turkey, ricotta, Parmesan cheese, parsley, salt, and pepper. Using clean hands, mix thoroughly until all ingredients are evenly incorporated.
    Divide the mixture into 24 equal portions. Shape each portion into a ball slightly larger than a golf ball.
    Arrange the meatballs evenly on a sheet pan, ensuring space between each one.
    Lightly coat the meatballs with cooking spray to help them brown evenly during cooking.
  3. Roast the meatballs until firm to the touch and lightly browned, about 20-25 minutes. You can always crack one open to make sure it's cooked through, if you need some reassurance!
  4. Serve the meatballs topped with warm marinara sauce (you can also warm your tomato sauce in a pot, add the meatballs, and keep warm over low heat until you're ready to eat).