Turkey & Ricotta Meatballs

The one thing I know my kids will eat are meatballs. These are unctuous little bites that are also low fat! I make a big batch and freeze some for future quick weeknight meals.

2/3 c ricotta
2 TBSP canola oil
3 cloves garlic, minced
2 tsp fennel pollen
1 TBSP dried sage
1 tsp crushed red pepper
2 tsp salt
1 tsp ground pepper
1 egg, beaten
1 c panko
1 lb ground turkey

Preheat oven to 275.

In a large bowl combine all ingredients. Use your hands to mix.

Line a baking a baking sheet with parchment paper, use a small cookie scoop to shape meatballs, drop onto parchment.

Heat a large non stick skillet over medium high heat, spray with olive oil, add meatballs in batches, cooking 1 – 2 min per side. Remove to a glass baking dish. Bake for 15 minutes.

Serve with marinara sauce.

Makes 40 meatballs.