{"id":24081,"date":"2013-06-04T07:00:35","date_gmt":"2013-06-04T11:00:35","guid":{"rendered":"http:\/\/www.foodiecitymom.com\/?p=21586"},"modified":"2023-05-11T07:32:21","modified_gmt":"2023-05-11T11:32:21","slug":"baked-turkey-ricotta-meatballs-recipe","status":"publish","type":"post","link":"https:\/\/mominthecity.com\/baked-turkey-ricotta-meatballs-recipe\/","title":{"rendered":"\u201cJust Right\u201d Baked Turkey Ricotta Meatballs Recipe"},"content":{"rendered":"

<\/p>\"turkey<\/a>\n

The great thing about cooking is that it\u2019s not brain surgery. If you make a mistake, you can start all over again! That\u2019s good, because I made a couple of measuring missteps before I arrived at this ricotta turkey meatball recipe.<\/p>\n

After eating some of the lentil meatballs<\/a> that were prepared by my friend Jennie at her book launch party, I decided to give ricotta a chance in my meatballs. Previously, Parmesan was my cheese of choice for oven baked turkey meatballs<\/a> and stovetop three-meat meatballs<\/a>. I felt like Goldilocks as I tried to come up with the correct ingredient mix for this particular meatball recipe. Once, I decided to use ricotta, I started with 1 cup of the cheese in the recipe, which was too much\/made the meatballs too cheesy. (Although my sons enjoyed them, my husband did not.) Then, I considered \u00bc cup of ricotta\u2026but that was too little\/not enough cheese. Finally, I found the \u201cjust right\u201d amount of ricotta to add: \u00bd a cup. Since my little chefs like to help me make meatballs, the process of figuring it out was fun. Enjoy!<\/p>\n

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