Turkey Ricotta Meatballs

These meatballs are perfect for Sunday dinner, or easy enough for a week night dinner.  They are moist, flavorful and a winner with all!

1/2 c Panko Bread Crumbs
1/4 c Whole Milk
1/2 c Ricotta Cheese
1/4 c Chopped Flat Leaf Parsley
2 Cloves Garlic - Crushed
1 Tbsp Fennel Seeds - Crushed
1 tsp Kosher Salt
1 tsp Fresh Ground Black Pepper
​1 lb Ground Turkey
2 Slices Uncooked Bacon - Chopped
2 c Marinara Sauce
1/4 c Grated Mozzarella Cheese
​1/4 c Grated Parmesan Cheese

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Preheat oven to 350 degrees.  Spray a baking dish with non-stick cooking spray and set aside.

In a large bowl combine the panko bread crumbs and whole milk.  Let sit for a few minutes to rehydrate the bread crumbs.  Stir in the ricotta cheese, parsley, garlic, fennel seeds, salt and pepper.  Add in the ground turkey and chopped bacon.  Using your hands mix all the ingredients together.  Once combined together, use your hands to make 8 meatballs - slightly smaller than a tennis ball.  Place your meatballs in the baking dish.  Pour the marinara sauce evenly over the meatballs.  Cover with foil and bake for 20 minutes.

Remove the baking dish from the oven and take the foil off.  Sprinkle the grated Mozzarella and Parmesan cheeses over the meatballs.  Bake for another 7 - 10 minutes, or until the cheese is melty and bubbly brown.  Let the meatballs sit for 5 minutes before serving.

Serve the meatballs with creamy polenta, sautéed greens or pasta, salad and some crusty bread.  Yum!

3 - 4 Servings