I’m a Pro Cook and I Always Add This Ingredient for the Juiciest Meatballs
Ricotta added to lean poultry creates juicy, tender meatballs and solves the common problem of dry chicken and turkey meatballs.
- Mix ½ to 1 cup ricotta per pound of meat, combine wet ingredients first, then gently fold in ground poultry last to prevent overmixing.
- Elevate ricotta meatballs with different seasonings then serve them over pasta, in a sub or wrap, or in grain bowls.
Recently, while scarfing down my usual plate of ricotta meatballs at Peanut Park Trattoria, my favorite old-school Italian joint in Chicago, I had an idea: Why not add ricotta to turkey or chicken meatballs too?
Chicken and turkey meatballs are often dry, especially when they’re made with lean ground poultry or cooked too long. Adding creamy ricotta to the meat mixture helps keep the meatballs tender and juicy while adding richness and flavor.
Why ricotta?
Ricotta adds moisture and richness to lean ground poultry and helps create a softer, more tender texture. Try this trick, and your family may start craving these surprisingly silky meatballs.
How much ricotta to add to meatballs
Add ½ to 1 cup of ricotta per pound of ground meat. Start with ½ cup if you want meatballs that are easier to shape, and add more for an especially tender texture.
Adding too much can make the mixture overly soft, and the meatballs may not hold their shape. Whole-milk ricotta will add the most richness, but part-skim or low-fat ricotta works, too.
How to add ricotta to chicken or turkey meatballs
One of the easiest ways to mess up your meatballs is to overmix them, which can result in a dense, tough texture. Place the ricotta and eggs in the bowl first, add your binder—such as fresh or dry breadcrumbs, cracker crumbs—along with your flavorful additions. Stir until combined, then gently fold in the ground meat just until everything is evenly distributed.
Adding the ground meat last approach helps prevent overmixing and allows the crumbs to absorb some of the moisture, resulting in tender, juicy meatballs.
Use ricotta to add even more flavor
Get creative and add lots of tasty ingredients to that ricotta base. Ideas include grated Parmesan or other cheeses, chopped fresh herbs, cooked chopped spinach, grated lemon zest, and spices such as red pepper flakes. Don’t forget salt and freshly ground pepper.
Tips for the most tender, juicy poultry meatballs
Just as you don’t want to overmix, you also don’t want to pack or roll your poultry meatballs too tightly. Use a gentle hand to nudge the meat into balls—they don’t need to look perfect to taste delicious.
Use an instant-read thermometer inserted into the center of a meatball to check for doneness; ground poultry should reach 165°F. You don’t want undercooked turkey, but you also don’t want to overcook your meatballs and dry them out.
The best ways to serve ricotta meatballs
Your ricotta and poultry meatballs will be so moist and delicious that you’ll want to serve them at every meal.
- Naturally, they work beautifully in classic preparations like spaghetti and meatballs with marinara or meatball subs.
- Pop a few meatballs in your next grain bowl to add protein and flavor.
- Serve ricotta meatballs on top of a hearty salad for a complete, fresh, and fun meal.
- Think beyond tomato sauce and serve with tzatziki, fresh veggies, and pita in a Mediterranean-style wrap.
