Ricotta Meatballs with The Crispy Topping

Ingredients

• ground turkey450 g
• full-fat ricotta125 g
• grated Parmesan75 g
• panko breadcrumbs40 g
• garlic powder1 tsp
• salt — 1 tsp6 g
• Italian seasoning0.5 tsp
• marinara sauce800 g
• olive oil — 2 tsp; plus a drizzle for the pan10 ml
• fresh parsley — chopped10 g

Method

1. Preheat the oven to 400°F (200°C). Mix the turkey, ricotta, 50 g (1/2 cup) of the Parmesan, 25 g (1/2 cup) of the panko, the garlic powder, salt and Italian seasoning together.
2. Roll the mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking, and add the meatballs.
3. Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.
4. Add the marinara sauce directly to the pan and stir to coat the meatballs.
5. Mix the remaining panko and Parmesan with the 2 tsp olive oil and the parsley in a small bowl. Sprinkle over the meatballs and sauce.
6. Return to the oven for 5-7 minutes to warm the sauce. Turn on the broiler for the last 2-3 minutes to get the topping golden (watch it so it doesn't burn).
7. Serve with a green salad and garlic bread for dunking into the sauce.