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Turkey Ricotta Meatballs are juicy, tender and savory. They are oven baked to make a fast, easy and healthy dinner everyone will love!

Oven Baked Turkey Ricotta Meatballs
If you are looking for a dinner that checks all the boxes, you found it! I have been experimenting more with ground turkey lately and these Turkey Ricotta Meatballs are not only healthy, but so savory and delicious, you won’t even notice they are healthy. Plus because they are baked in the oven, they are quick and cleanup is a breeze. Pair it with a quick marinara and you are good to go.

Ingredients for Turkey Ricotta Meatballs
- Ground Turkey – I used 93% here – I find that the 99% turkey can be a bit dry and flavorless.
- Ground turkey or chicken sausage – although you can use all ground turkey, using turkey or chicken sausage here really improves the flavor
- garlic cloves – finely minced, I use a garlic press.
- whole milk ricotta cheese – full fat is best here.
- Parmesan cheese – grate your own using a microplane.
- panko breadcrumbs – helps with binding and making the meatballs tender
- oregano – Italian seasoning will also work.
- ย kosher salt – not too much because the sausage and parmesan both add salt as well.

How Long to Bake Turkey Ricotta Meatballs in the Oven
Bake at 425 degrees until browned and cooked through, about 20-25 minutes. Use an instant read thermometer to check if they are done – they should reach 165F internally.
Can Meatballs be frozen?
Yes! I always have meatballs in the freezer for quick dinners. To freeze, allow them to cool completely, then transfer to a freezer bag or other freezer safe container. Freeze for up to 3 months. To reheat, you can add them to a simmering sauce and allow them to thaw in the sauce, or thaw in the fridge overnight, or thaw in the microwave.


Easy Marinara for Meatballs
This Easy 20 minute Marinara Sauce has been on my site for almost 10 years. It is one of the recipes I make all the time in my house because it is so quick, versatile and I almost always have the ingredients on hand. Ingredients for easy marinara are:
- Crushed Tomatoes – a 28 ounce can of crushed (not diced) tomatoes. I like San Marzano style tomatoes. Use a high quality brand for the best taste.
- Olive oil – just a little to sautรฉ the garlic and red pepper flakes to bloom the flavor.
- Garlic – 2-3 cloves diced or pressed. I always use my garlic press.
- Dried Oregano – Italian seasoning will also work
- Bay leaves – optional, but good for extra flavor if you have them
- Salt and pepper – necessary for the best flavor
- Red pepper flakes – optional – I usually just use a small pinch

What to Serve with Turkey Ricotta Meatballs
- Pasta
- Garlic Bread
- Salad
- Roasted Broccoli
- Polenta
- Zucchini Noodles
- Spaghetti Squash

More Recipes You Will Love
- Juicy Turkey Burger
- Cauliflower Rice Turkey Taco Skillet
- Make Ahead Meatballs
- Easy Korean Meatballs
- Cheesy Meatball Casserole

Turkey Ricotta Meatballs

Ingredients
Turkey Ricotta Meatballs
- 1 pounds ground turkey
- 1 pound turkey or chicken sausage
- 15 ounces whole milk ricotta cheese
- 1/2 cup fresh grated Parmesan cheese
- ยฝ cup panko breadcrumbs
- 3 garlic cloves finely minced or pressed
- 1 tsp oregano
- 1 tsp Kosher salt
Easy Marinara Sauce
- 28 ounces crushed tomatoes
- 1 tablespoon olive oil
- 4 garlic cloves pressed or finely minced
- 1 teaspoon dried oregano
- 1-2 bay leaves
- pinch red pepper flakes
- 1 tsp kosher
- 1/2 tsp black pepper
Instructions
- Line two baking sheets with foil, spray with cooking spray or brush with oil, set aside. Adjust both racks in the oven to be in the upper center and lower center. Preheat oven to 425 degrees F.
- Add all ingredients for the meatballs – ground turkey, ground sausage, ricotta, parmesan cheese, garlic, oregano and salt – to a medium bowl. Mix with your hands until fully combined.
- Shape meatballs into golf ball sized balls – I use a medium cookie scoop for easy portioning. Arrange on the baking sheets, leaving about an inch of space between them. You will need to use two baking sheets to avoid over crowding.
- Bake at 425 degrees until browned and cooked through – 20-25 minutes. Use an instant read thermometer to check if they are done – they should reach 165F internally.
- While meatballs are baking, make the sauce. Heat a large sauce pan over medium high heat. Add the oil, garlic and red pepper flakes. Cook, stirring until garlic starts to sizzle, then cook for an additional 30 seconds but be careful not to let garlic burn. Add the crushed tomatoes, salt, oregano, pepper, and bay leaves. Stir to combine and bring to a simmer. Reduce heat and continue to simmer for at least 20 minutes, or until ready to use.
- When meatballs are done, remove them from the baking sheet and drop into the sauce, simmering for a few minutes to allow the flavors to combine. Serve with bread, pasta, or roasted vegetables.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.