Are you looking to transform your usual pasta night into something extraordinary? These Turkey Ricotta Meatballs with Kale Alfredo Sauce are just what you need to add a gourmet touch to your dinner table. The flavorful, tender meatballs paired with the rich, creamy kale Alfredo sauce create a harmonious blend of tastes that will leave everyone asking for seconds.

Why You’ll Love This Recipe

This recipe combines lean ground turkey with ricotta for moist, melt-in-your-mouth meatballs. The ricotta not only keeps the meatballs tender, but it also adds a mild, creamy flavor that pairs beautifully with the herbs and seasoning. On the other hand, the kale Alfredo sauce offers a rich, velvety texture enhanced by Parmesan and ricotta cheeses, balanced by the earthy flavor of fresh kale. It’s a decadent yet wholesome dish perfect for cozy dinners.

Ingredients You’ll Need

For the Meatballs:

1 lb ground turkey
1 cup breadcrumbs
1 egg
1 tbsp Italian seasoning
Salt and pepper, to taste

For the Kale Alfredo Sauce:

2 tbsp butter
3 cloves garlic, minced
2 cups fresh kale, chopped
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup ricotta cheese

To Serve:

Cooked pasta of your choice

Step-by-Step Instructions

1. Prepare the Meatballs

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, Italian seasoning, and a pinch of salt and pepper. Mix everything until just combined. Form the mixture into 1 to 1.5-inch meatballs and place them on a baking sheet lined with parchment paper. Bake the meatballs for 20-25 minutes or until they are fully cooked and reach an internal temperature of 165°F (74°C).

2. Make the Kale Alfredo Sauce

While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Next, add the chopped kale and cook for about 2-3 minutes until wilted. Stir in the heavy cream and let it simmer for 2-3 minutes, stirring occasionally. Lower the heat and gently stir in the Parmesan and ricotta cheeses until the sauce is smooth and creamy. Season with salt and pepper to taste.

3. Combine and Serve

Once the meatballs are done baking, carefully transfer them to the skillet with the Alfredo sauce. Toss gently to coat each meatball in the sauce. Serve the meatballs and sauce over your favorite pasta, and get ready to indulge in a flavorful, satisfying meal!

Tips for Success

Don’t Overmix the Meatballs: When combining the meatball ingredients, be gentle. Overmixing can lead to tough meatballs.
Customize Your Greens: If kale isn’t your favorite, you can substitute it with spinach or Swiss chard for a slightly different flavor profile.
Perfect Pairing: This dish pairs beautifully with a light salad and a glass of white wine like Chardonnay to complement the creamy Alfredo sauce.

Final Thoughts

This recipe is a true winner when you’re craving a hearty yet refined meal. The turkey ricotta meatballs provide a lighter alternative to traditional beef or pork, while the kale Alfredo sauce adds a layer of indulgence that makes every bite memorable. Whether you’re cooking for a special occasion or a comforting weeknight meal, this dish is sure to impress.

Serve it up, sit back, and enjoy a restaurant-quality dinner right at home!

Turkey Ricotta Meatballs with Kale Alfredo Sauce

Author: Alice

Print Recipe

Description

Social Media Description: Indulge in a flavorful twist on a classic favorite. These turkey ricotta meatballs paired with a rich kale Alfredo sauce will elevate your pasta night to gourmet levels. Perfect for a cozy dinner!

Ingredients

For the Meatballs:
– 1 lb ground turkey
– 1 cup breadcrumbs
– 1 egg
– 1 tbsp Italian seasoning
– Salt and pepper, to taste

For the Kale Alfredo Sauce:
– 2 tbsp butter
– 3 cloves garlic, minced
– 2 cups fresh kale, chopped
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 cup ricotta cheese

To Serve:
– Cooked pasta of your choice

Instructions

Prepare the Meatballs: Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until just incorporated. Form into 1 to 1.5-inch meatballs and place on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).

Make the Kale Alfredo Sauce: While the meatballs bake, melt butter in a large skillet over medium heat. Add garlic and sauté for about 1 minute. Add kale and cook until wilted, about 2-3 minutes. Pour in heavy cream and simmer for 2-3 minutes, stirring occasionally. Reduce heat to low, stir in Parmesan and ricotta cheeses until smooth. Season with salt and pepper.

Combine and Serve: Transfer cooked meatballs to the skillet with the Alfredo sauce. Toss gently to coat. Serve over your favorite cooked pasta.