Imagine a dish that combines the lean, protein-packed goodness of turkey with the creamy richness of ricotta and a luxurious Asiago cream sauce that will transport you straight to the rolling hills of Italy. These sun-dried tomato-infused meatballs are not just a meal; they're a culinary experience that promises to elevate your dinner game from ordinary to extraordinary. Get ready to impress your family and friends with a restaurant-quality dish that's surprisingly easy to prepare!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound ground turkey
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup sun-dried tomatoes, chopped
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup shredded Asiago cheese
Instructions
- Prepare ingredients: Finely chop sun-dried tomatoes and set aside. In a large mixing bowl, combine ground turkey, ricotta cheese, breadcrumbs, chopped sun-dried tomatoes, egg, garlic powder, salt, and pepper.
- Mix ingredients thoroughly using clean hands or a wooden spoon, ensuring all components are evenly distributed. Be careful not to overmix, which can make the meatballs tough.
- Form mixture into uniform meatballs, approximately
- 5 inches in diameter. This recipe should yield about 12-14 meatballs depending on size.
- Heat a large non-stick skillet over medium-high heat. Lightly spray or brush with olive oil to prevent sticking.
- Carefully place meatballs in the skillet, ensuring they are not overcrowded. Cook for 4-5 minutes per side, rotating to achieve a golden-brown exterior and ensuring internal temperature reaches 165°F.
- While meatballs are cooking, prepare the Asiago cream sauce. In a separate saucepan, heat heavy cream over medium-low heat.
- Gradually whisk in shredded Asiago cheese, stirring constantly to prevent scorching. Continue until cheese is fully melted and sauce is smooth and creamy.
- Once meatballs are fully cooked, transfer to a serving platter. Pour Asiago cream sauce over meatballs, garnishing with fresh parsley or additional chopped sun-dried tomatoes if desired.
- Serve immediately, optionally accompanied by pasta, roasted vegetables, or crusty bread to complement the rich sauce.
Tips
- Temperature Matters: Always use a meat thermometer to ensure your meatballs reach 165°F for food safety without overcooking.
- Mixing Technique: When combining ingredients, use a light touch. Overmixing can make meatballs dense and tough.
- Uniform Size: Use an ice cream scoop or measure each meatball to ensure even cooking and consistent presentation.
- Non-Stick is Key: A good non-stick skillet or well-seasoned cast-iron pan will help achieve that perfect golden-brown exterior.
- Sauce Consistency: Whisk the Asiago cream sauce continuously and keep heat low to prevent separation or scorching.
- Make Ahead Friendly: You can prepare the meatball mixture and form them in advance, storing in the refrigerator for up to 24 hours before cooking.
- Serving Suggestion: Pair with a crisp white wine or light salad to balance the richness of the cream sauce.
Nutrition Facts
Calories: 643kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 219mg
