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These juicy turkey and ricotta meatballs are a lighter, high-protein twist on a classic comfort food. Baked in one pan for easy clean up, this is the perfect batch friendly recipe. The ricotta keeps the meatballs tender and delicious, while the lentils add extra protein and fibre. Easy to prepare and perfect for a satisfying weeknight dinner.
Meatballs
Sauce
Optional topping
1.
Preheat the oven to 200c (180c fan).
2.
Mix together all of the meatball ingredients with your hands and form about 20 mini meatballs.
3.
Place on a large, deep baking tray and cook for about 20-25 minutes until browned. Check the meatballs are cooked through.
4.
Add the sauce, Italian seasoning, lentils and courgette directly into the baking tray and stir to combine with the meatballs.
5.
Mix the optional topping with a spoon and sprinkle over the meatballs.
6.
Bake for another 8 minutes. The topping should have browned and be slightly crisp. You can turn to grill for the last couple of minutes if it isn’t getting as crispy as you would like. The courgette should also feel tender.
7.
Serve on its own, with a fresh green salad or even some wholewheat pasta.
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Tip
For low fat, use lower fat cheeses and omit the topping. For low carb, omit the topping and serve with salad. This would also work perfectly with lean turkey mince instead of chicken.
Cost-saving tips
Freezer friendly - Freeze cooked meatballs and sauce in portions. Defrost thoroughly in the fridge and reheat until piping hot throughout.