Dinner

Lemony Ricotta Meatball Bowls

Name: Lemony Ricotta Meatball Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Meat🥩
Ingredients: 6 cups chopped non-starchy veggies*; 2 tbsp olive oil; 1 1/2 tsp kosher salt, divided; 1 lb ground turkey; 1 cup grated zucchini; 1/2 cup chopped parsley or basil, plus more for topping; 1/2 cup grated parmesan cheese, plus more for topping; 2 tbsp tomato paste; 1 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp black pepper; 1/2 tsp red pepper flakes (optional); Crusty bread; Lemon wedges; 1 cup whole milk ricotta cheese**; 1/2 cup plain whole milk Greek yogurt; Zest from 1 lemon; 1-2 cloves garlic, grated or pressed (optional); 1 tsp kosher salt; *Use any combination of quicker cooking veggies like snap peas, asparagus, radishes, carrots, celery, broccoli, fennel, bell pepper, etc…; **Or use whole milk cottage cheese and reduce the salt to ½ teaspoon. You could blend this up in a blender to make it extra creamy/less lumpy.; Tip! ~ Once your bowl is empty, drizzle some olive oil into it and now you have a delicious olive oil ricotta combo to dip your bread into. So good!

Meat🥩

4 servings

servings

20 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

6 cups chopped non-starchy veggies*

2 tbsp olive oil

1 1/2 tsp kosher salt, divided

1 lb ground turkey

1 cup grated zucchini

1/2 cup chopped parsley or basil, plus more for topping

1/2 cup grated parmesan cheese, plus more for topping

2 tbsp tomato paste

1 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp red pepper flakes (optional)

Crusty bread

Lemon wedges

1 cup whole milk ricotta cheese**

1/2 cup plain whole milk Greek yogurt

Zest from 1 lemon

1-2 cloves garlic, grated or pressed (optional)

1 tsp kosher salt

*Use any combination of quicker cooking veggies like snap peas, asparagus, radishes, carrots, celery, broccoli, fennel, bell pepper, etc…

**Or use whole milk cottage cheese and reduce the salt to ½ teaspoon. You could blend this up in a blender to make it extra creamy/less lumpy.

Tip! ~ Once your bowl is empty, drizzle some olive oil into it and now you have a delicious olive oil ricotta combo to dip your bread into. So good!

Directions

Preheat oven to 450F or 425F convection. Line a baking sheet with parchment.

Add veggies, oil, and ½ teaspoon salt to the baking sheet and toss to coat.

In a medium bowl, add the turkey, zucchini, herbs, cheese, tomato paste, oregano, garlic, pepper, red pepper flakes (if using), and remaining ¾ teaspoon salt. Use your hands to mix everything together thoroughly, then roll into golf ball-sized meatballs.

Nestle the meatballs into the veggies. Top each meatball with a light drizzle of olive oil to encourage browning on top.

Bake for 20-25 minutes or until the meatballs are browned on top and cooked through.

In a small bowl, mix together the ricotta, yogurt, lemon zest, garlic (if using), and salt.

Spoon the ricotta mixture into your bowl and smear it around with the back of your spoon. Add the veggies + meatballs on top. Sprinkle with parmesan, herbs, black pepper, and a drizzle of your best olive oil. Squeeze lemon all over and serve with a side of bread.

Notes

Items you can prep ahead (optional)

- Chop 6 cups non-starchy veggies

- Grate 1 cup zucchini

- Chop ½ cup chopped parsley or basil

- Grate ½ cup grated parmesan cheese

- Make lemony ricotta