• Cherry Pepper Spread +

Turkey + Ricotta Meatballs

We're big fans of Julia Turshen here at Gordy's. This recipe comes from her recent cookbook, Small Victories—but with a small spin-off, we added Cherry Pepper Spread. It's quickly become our favorite cookbook. We make these Turkey & Ricotta Meatballs about once a week—that's how much we love her!


  • 1 pound ground turkey, at room temperature

  • 3/4 cups fresh whole-milk ricotta cheese

  • 1/2 cup fresh basil leaves, finely chopped

  • 1/2 cup fresh parsley leaves, finely chopped

  • 1/4 cup finely grated parmesan

  • 4 Tbsp olive oil

  • 1 Tbsp Gordy’s Cherry Pepper Spread

  • 2 garlic gloves, minced

  • Salt

Cooking Instructions

  • Preheat your oven to 425 degrees.

  • Line baking sheet with aluminum foil.
  • Drizzle 2 Tbsp of the olive oil on the baking sheet and use your hands to rub it all over the entire surface of the sheet. Set aside.

  • In a large bowl, combine the minced garlic, basil, parsley, ricotta, Parmesan, turkey, Cherry Pepper Spread and 1/2 Tbsp salt.

  • Bring everything together with your hands until well mixed.

  • Then, use a tablespoon to measure out and form the mixture into meatballs. Note, the mixture will be sticky, so wet your hands with a bit of water to help prevent the meat from sticking to them.

  • Transfer the meatballs to the prepared baking sheet as you form them.
  • Drizzle the meatballs with the remaining 2 Tbsp of olive oil and roast until they’re browned and firm to the touch, about 25 minutes.
  • Line meatballs on a serving platter and spear individual meatballs with toothpicks for easy snacking and serving.