These cheesy, light as a feather, juicy ricotta meatballs are gluten free and bake in the oven. Serve them with your favorite marinara sauce on their own or over pasta, grains, cauliflower rice or more!
In a dutch oven or deep sided pan, heat 1 tbsp. olive oil over medium heat. Add diced onion and cook 3 minutes before adding minced garlic. Cook until onions are soft but not browned, about 5 minutes total. Turn off heat.
In a mixing bowl, combine ricotta, egg, flax meal, parmesan cheese, salt and pepper. Add in cooled onions & garlic. Once combined well, add in ground turkey meat and combine, being careful not to over mix.
Line a sheet pan with foil and spray with cooking spray. Using a 1 1/2" cookie scoop or a round tablespoon, scoop out meat mixture and roll into meatball. Place on sheet pan and continue to create all meatballs, leaving some space between them on the pan.
Place into oven and bake for 20 minutes or until meatballs are no longer pink.
While meatballs cook, place jar of marinara sauce into the same deep sided pan you used for onions & garlic and bring to a simmer over medium low heat. When meatballs are finished baking, use tongs to place them carefully into the marinara.
Top meatballs and marinara with more parmesan cheese and fresh basil, if desired.