Turkey Meatballs with Ricotta Recipe

• Vegetable oil
• 1 cup fresh white breadcrumbs (about 3 ounces)
• 1/2 cup milk
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• 1/3 cup ricotta cheese
• 1 large egg, lightly beaten
• 2 tablespoons finely chopped flat-leaf parsley
• 1 1/2 teaspoons kosher salt, plus more to taste
• Freshly ground black pepper
• 1 pound ground dark-meat turkey
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons olive oil
• Freshly grated Parmesan cheese

1. Heat the oven to 425 degrees F and arrange a rack in the upper third.
2. Generously coat a rimmed baking sheet with vegetable oil and set aside.
3. In a large bowl, stir together the breadcrumbs and milk.
4. Set aside until the crumbs have absorbed most of the milk, about 5 minutes.
5. Crush the dried oregano with your fingers and add it to the bread mixture.
6. Combine the fennel seeds and red pepper flakes on a cutting board and coarsely chop them, then add to the bread mixture.
7. (Alternately, you can crush the oregano, fennel seeds, and pepper flakes coarsely in a mortar.)
8. Add the ricotta, egg, parsley, measured salt, and pepper to taste.
9. Stir in the ground turkey.
10. Make sure the mixture is well combined.
11. Shape into 14 meatballs, 3 to 4 tablespoons each.
12. Transfer the meatballs to the prepared baking sheet.
13. Roast the meatballs in the oven until browned and firm, about 15 minutes (theyll brown mostly on the bottom, but thats OK).
14. Meanwhile, add the crushed tomatoes to a heavy saucepan or Dutch oven.
15. Transfer the browned meatballs to the saucepan and, using a metal spatula, scrape up any browned bits from the bottom of the baking sheet and add them to the saucepan.
16. Add the olive oil.
17. Simmer the meatballs and tomato mixture over low heat until the sauce is thick and the meatballs are tender, about 30 minutes (turn the meatballs a few times during cooking).
18. When the meatballs are nearly done, taste the sauce and season with salt as needed.
19. Transfer the meatballs and tomato sauce onto a large warmed platter or individual plates.
20. Garnish with the Parmesan and serve hot.
21. Alternately, spoon meatballs and some of the tomato sauce into split sandwich rolls.

vegetable oil, fresh white breadcrumbs, milk, oregano, fennel seeds, red pepper, ricotta cheese, egg, flatleaf parsley, kosher salt, freshly ground black pepper, turkey, tomatoes, olive oil, parmesan cheese

Taken from www.chowhound.com/recipes/turkey-ricotta-meatballs-31243 (may not work)