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
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.