Turkey Ricotta Meatballs With Salsa Verde

I wanted to make a sauce for the meatballs and decided to use fresh herbs from my garden to make a vibrant flavored salsa verde. Along with the fresh herbs, I flavored the sauce with anchovies, garlic, and capers along with some of our own extra virgin olive oil. The meatballs were very tender and moist, and the sauce paired perfectly with the golden brown balls.

This recipe made enough for six people, and I had a lot of leftovers that warmed up really nicely the next day. Although I used turkey for my meat, you could also use ground veal or chicken if you preferred. I prefer to drain my ricotta cheese in a sieve for an hour or so before using to remove as much liquid as possible. This helps to keep these meatballs light, as you will need less breadcrumbs to bind the mixture.


Buon Appetito!
Deborah Mele 

Turkey Ricotta Meatballs With Salsa Verde

Turkey Ricotta Meatballs With Salsa Verde

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 2 Cups Full Fat Ricotta Cheese
  • 1 Pound Ground Turkey
  • 1/2 Cup Grated Parmesan Cheese
  • 2 Eggs
  • Salt & Pepper
  • 1/2 to 3/4 Cup Fresh Breadcrumbs
  • 1/4 Cup Olive Oil

Salsa Verde:

  • 1 Cup Fresh Parsley Leaves
  • 1/2 Cup Fresh Basil or Mint Leaves
  • 2 Anchovy Fillets
  • 2 Garlic Cloves, Peeled
  • 1 Tablespoon Capers
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tablespoon Lemon Juice


  1. In a large bowl, mix together the drained ricotta cheese, ground turkey, Parmesan cheese, eggs, and salt and pepper.
  2. Add 1/2 cup of breadcrumbs, mix well, and shape meat mixture into golf ball sized balls.
  3. Place the meatballs on a tray, cover with plastic wrap, and refrigerate for at least two hours.
  4. To make the sauce, place all the ingredients into a blender and pulse until mixed. (The mixture should still have texture)
  5. Preheat oven to 350 degrees F.
  6. Heat the olive oil in a large skillet, and brown the meatballs well on all sides.
  7. Once browned, place the meatballs onto a tray, and bake for 10 minutes or until cooked through.
  8. Place the meatballs onto a tray and spoon the sauce on top.

Did you make this recipe?

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    1. I fry them first just to brown them, then bake them. I have never tried baking them alone, but I would think that they would need about 20 to 25 minutes at least in the oven.

      1. I made them last night, Deborah, and they were delicious! They were more like hockey pucks in shape rather than meatballs. Even after refrigerating them for almost 3 hours, a few were not molded as well as others. Any suggestions on ricotta cheese brands? I bought the Trader Joe’s whole milk cheese that I usually use for lasagna. I will definitely make them again but hope they “harden” up for better frying next time.

        I have made many recipes from your blog and my husband and I have thoroughly enjoyed them. So fresh and tasty!

  1. I just love your site. You make beautiful food and the photographs are just lovely. I am an Italian who loves to cook and your site inspires me often. Thank you for your time and effort to make it so enjoyable to read.

  2. Love your blog!  Just made these as described.  Served on a bed of baby spicy greens.  Delicious!  ? 

  3. This was delicious!  I will make it again.  Any suggestions as to how I could get the meatballs be have a firmer texture?  Thank you.

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