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)