"In my world, ground turkey has exactly one purpose, and that is for making Julia Turshen’s turkey ricotta meatballs. For the most part, I avoid turkey, because it tends to get dry and crumbly. To avoid this, Turshen recommends using dark meat, but even if you’re stuck with ground white meat, ricotta and parmesan folded into the mixture will give your balls the needed moisture to come out juicy and delicious. While a simple tomato sauce is simmering on the stovetop, the recipe has you brown the meatballs in the oven which, while less exciting than searing them, is quicker and makes for much less cleanup. Once the balls are browned and the sauce is simmered, all that’s left to do is combine the two, and you’re good to go. A very good case for eating more turkey." - Eater Staff
