Lemony Ricotta Penne with Turkey Meatballs
Rated 5.0 stars by 1 users
Category
Protein Packed Pastas
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Author:
Three Farm Daughters
Get ready to be transported to a world of flavor with this Turkey Meatballs with Lemony Ricotta Penne recipe! Packed with protein, this dish is sure to leave you feeling satisfied and energized.
These turkey meatballs are so juicy and flavorful, you won't even miss the beef. The combination of parmesan cheese, parsley, and oregano gives them a delicious Italian-inspired flavor that pairs perfectly with the lemony ricotta penne. And let's not forget about the pasta: High-protein 3 Farm Daughters Penne, cooked to al dente perfection and draped in a dreamy ricotta sauce infused with bright and tangy lemon zest and juice.
This is a great recipe to have on hand for busy weeknights or special occasions when you want to impress your most health-conscious guests. Plus, it's a perfect plate for anyone looking to boost their lean protein intake or shake up their usual spaghetti meatballs routine.
Ingredients
1 pound lean Ground Turkey
½ cup Breadcrumbs
¼ cup Parmesan Cheese, grated
¼ cup fresh Parsley, finely chopped
1 large Free Range Egg, beaten
2 Garlic Cloves, crushed
½ tsp Dried Oregano
½ tsp Sea Salt & ¼ tsp Black Pepper
1 tbsp Extra Virgin Olive Oil
1 box Three Farm Daughters Penne
1 cup low-fat Ricotta Cheese
¼ cup freshly squeezed Lemon Juice
2 tsp Lemon Zest
2 Garlic Cloves, crushed
¼ tsp Sea Salt & ¼ tsp Black Pepper
⅓ cup Fresh Parsley, finely chopped
⅓ cup Parmesan cheese, grated, to serve
For the Meatballs
For the Pasta:
Directions
Preheat the oven to 400°F and line a large baking sheet with baking paper. Bring a large pot of salted water to the boil for the pasta.
In a large bowl, combine the ground turkey, breadcrumbs, parmesan cheese, parsley, egg, minced garlic, oregano, salt, and pepper. Mix well with your hands until thoroughly combined.
Using wet hands, form the mixture into 1½-inch meatballs.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs and cook until browned on all sides, turning frequently, about 6-8 minutes.
Transfer skillet to the oven and bake for 10-12 minutes, until the meatballs are cooked through. Alternatively, pop the meatballs into a baking dish if your skillet isn’t oven-safe.
While the meatballs finish cooking, cook the Penne pasta according to package instructions. Before draining the pasta, scoop out a cup of the starchy cooking water and set aside to use in the sauce. Drain the pasta, return it to the pot, and cover to keep warm while you make the sauce.
For the lemony ricotta sauce, mix together the ricotta cheese, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl. Season to taste and pour ricotta mixture over the cooked penne with a few spoonfuls of the reserved cooking water to loosen the sauce.
Toss everything together until evenly coated, and check the seasoning.
To serve, pile the lemony ricotta penne onto a large serving dish and top with the turkey meatballs. Garnish with fresh parsley and grated parmesan cheese and enjoy at once.
