It is starting to be that time in my rotation, the time when I need to start emptying my fridge in preparation of moving. Yeah, it's two months away, but I have half of a 10 pound bag of boneless, skinless chicken breasts in my freezer and bottles of half full sauces and salad dressings in my fridge. And two months to use them or throw them out. I hate throwing food out.
The meatballs were very yummy, in a turkey/chicken meatball kind of way. But they absolutely needed some kind of marinara sauce to be smothered with. Which I oh-so-happened to have half an open bottle of in the fridge. I assume the rest of the meatballs will take care of that as well. I am almost too good at this fridge cleaning out business.
Turkey-Ricotta MeatballsAdapted from Cooking Light's Way to Cook
1/2 c. part-skim ricotta cheese
1 large egg
1/2 c. dry bread crumbs
1/4 c. chopped fresh basil (I want to try this with oregano instead!)
1/4 tsp. each salt and pepper
Preheat oven to 375 degrees.
Combine all ingredients in a bowl and mix well. Form into 18-24 meatballs. Heat a large skillet over medium-high heat. Coat skillet with cooking spray. Add meatballs and brown on all sides (I had to do this in two batches).
Remove meatballs from skillet. Transfer to broiler pan coated with cooking spray. Bake at 375 for 15 minutes or until done.