Pesto Turkey Meatballs with Ricotta

Two ways to liven up meatballs or even a meatloaf are ricotta cheese and your favorite pesto sauce.  Mixed right into the lean ground meat, the part-skim ricotta cheese adds moisture and creaminess while the pesto adds a depth of flavor and a slight richness.  Along with one egg and Panko breadcrumbs, I like to bake my meatballs until juicy and cooked through. I used lean ground turkey here, but chicken, veal, pork or even grass-fed lean beef would work well.

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Pesto Turkey Meatballs with Ricotta

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Entree


  • 1 lb. lean ground turkey
  • ¼ cup pesto sauce
  • ¼ cup part-skim ricotta cheese
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 large egg
  • ½ cup Panko breadcrumbs


  1. Preheat the oven to 350 degrees. Spray a parchment-lined baking sheet with olive oil spray. Combine all of the ingredients together with a rubber spatula ( or your hands!) in a large mixing bowl. Form into 10-12 meatballs; place on the prepared baking sheet. Bake for 40-45 minutes, or until the meatballs are browned and have reached an internal temp of 165 degrees. Serve warm over noodles, veggie noodles, rice or even polenta.

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