Easy Baked Ricotta Meatballs with Crispy Parmesan Topping

If you’re looking for a cozy dinner that feels comforting but still easy enough for a weeknight, these ricotta turkey meatballs are about to become a favorite. The ricotta keeps the meatballs extra tender and juicy, while the crispy parmesan topping adds the perfect golden crunch on top. Everything bakes together in one pan with rich marinara sauce, making cleanup simple and dinner seriously delicious. Serve these with garlic bread, pasta, or a crisp green salad for the ultimate comfort meal.

Easy Baked Ricotta Meatballs with Crispy Parmesan Toping

Ingredients

For the Ricotta Meatballs

1 pound ground turkey (93/7 works great)
1/2 cup whole milk ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon Italian seasoning

For the Sauce & Crispy Topping

1 jar (28–32 ounces) marinara or pasta sauce
1/4 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 teaspoons olive oil
Fresh parsley, chopped

Instructions

Preheat your oven to 400°F. Lightly drizzle a little olive oil into a shallow Dutch oven or any oven-safe baking dish to help keep the meatballs from sticking.
In a large mixing bowl, combine the ground turkey, ricotta cheese, Parmesan, panko breadcrumbs, garlic powder, salt, and Italian seasoning. Mix everything together until just combined.
Roll the mixture into about 20–24 small meatballs and place them in the prepared pan.
Bake the meatballs on the middle oven rack for about 20–25 minutes, or until they’re lightly browned and cooked through. Use a spatula to gently loosen them from the pan if needed.
Pour the marinara sauce directly over the meatballs and gently stir so everything gets nicely coated.
In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, olive oil, and chopped parsley. Sprinkle the mixture evenly over the saucy meatballs.
Return the pan to the oven for another 5–7 minutes to warm the sauce and crisp up the topping.
For extra crunch, switch the oven to broil for the last 2–3 minutes until the topping turns golden brown. Keep an eye on it so it doesn’t burn.