Hello again, dear readers! I don’t know about you, but I am SO tired of this summer heat and humidity, so I’m manifesting fall with this week’s prompt from Jana at That Artsy Reader Girl by listing ten books with the word AUTUMN in the title. I hope you have a great Tuesday!

Ricotta Meatballs:

1 lb. ground turkey 

1/2 cup full-fat ricotta cheese 

1/2 cup Parmesan cheese 

1/2 cup panko 

1 teaspoon garlic powder 

1 teaspoon salt 

1/2 teaspoon Italian seasoning 

Crispy Topping:

1 jar tomato, marinara, or pasta sauce 

1/4 cup panko 

1/4 cup Parmesan cheese 

2 teaspoons olive oil 

chopped parsley 

DIRECTIONS: Preheat the oven to 400 degrees. Mix all meatball ingredients together. Meatballs: Roll mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Put the meatballs in the pan. Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning. Sauce: Add the tomato sauce directly to the pan with the meatballs and stir to get them all coated. Crispy Topping: Mix the 1/4 cup panko, 1/4 cup parmesan cheese, 2 teaspoons olive oil, and parsley in a small bowl. Sprinkle on top of the meatballs and sauce. Return to the oven for 5-7 minutes to warm the sauce. Turn on the broiler for the last 2-3 minutes to get the crispies nice and golden.  

NUTRITION INFO: Serves 5; Calories Per Serving: 388; Total Fat 18.7g; Total Carbohydrate 25g; Sugars 8.8g 

(Recipe and photo courtesy of Pinch of Yum)