Winter Sendoff

Saying goodbye to winter in the form of ricotta meatballs in tomato sauce.

Spring has finally arrived, and I can’t help but utter the words hope at last every time I step outside and get a glimpse of warmer weather.

As ready as I am for the new season, the goodbye to winter feels particularly bittersweet this year. In retrospect, this was the first year that I fully leaned into winter instead of viewing it as a trial to overcome. More silent moments, more stillness, more turning inwards. As a final sendoff, I decided to make a favorite meal that gets me through the cold weather every year.

Turkey Ricotta Meatballs in Tomato Sauce served with Broccoli Rabe

In anticipation of at least one message from an Italian relative, I want to be clear that the decision to use turkey in this recipe is entirely because of its pairing with ricotta. This non-traditional, lighter take on a classic meatball maintains the sense of comfort, but is definitely not a replacement for a pork/beef meatball. The simplicity of buying a single container of ground turkey (not to mention my love of ricotta), makes this an easy version.

Depending on how much time I have, I will choose to make the tomato sauce or use jarred. I always have a jar in my cabinet just in case I need to make something in a hurry. I decided not to include my tomato sauce recipe here as I feel it is not yet perfected, but will share when it’s ready!

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1 pound ground turkey

1/2 cup whole-milk ricotta

1/2 cup breadcrumbs

1/3 cup finely grated Parmesan

2 cloves garlic

Zest of 1/2 lemon

1 Tbsp chopped parsley

1 Tbsp chopped basil

Salt

Black pepper

Red-pepper flakes

Neutral oil for cooking

1 bunch Broccoli rabe

Salt

Red-pepper flakes

Extra Virgin Olive Oil

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In a large bowl, add all meatball ingredients. Using your hands, combine and roll into 24 medium-sized meatballs. If you find the meatball mixture sticking to your hands, you can wet them and this will keep the turkey mixture from sticking.

In a large skillet or dutch oven, heat the oil over medium heat. Add half the meatballs and cook until browned on either side, about 5 minutes per side. You can lower the heat as needed if the meatballs are getting too dark. Don’t worry if some of the meat sticks to the skillet — these delicious crispy bits will join the tomato sauce to become a bolognese of sorts. Once the first batch is browned, remove the meatballs using tongs and cook the second batch, removing the same way when done.

At this point, if there is much residue from the meatballs in the pan, I will opt to deglaze with a little bit of white wine. Not required and not something I always do, but given the uncertainty of an inconsistent NYC apartment stove, I wanted to make the note.

Once both batches of meatballs have been browned and removed from the pan, add the tomato sauce and stir to combine with the crispy bits of meatball left behind. Once the sauce comes to a simmer, add the meatballs back in. Simmer the meatballs in the sauce for about 10 minutes, stirring occasionally. Serve with additional parmesan, chopped parsley, and basil.

To make the broccoli rabe, blanch it in a pot of boiling water for 2 minutes. Remove it and immerse in ice water long enough to cool. Drain and place on paper or a tea towel to dry. Heat olive oil in a large skillet over medium heat. Add the broccoli rabe and sauté for 3 to 5 minutes until tender. Finish with salt and black and red pepper to taste.

Like most things with a sauce, I’ll often serve with a small bowl of bread to sop up any sauce left behind.

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Might I Suggest…

Inez Ultra Premium Blend Olive Oil

I can’t get enough of Erah of Inez’s bright, peppery olive oil out of Santa Ynez, California. This version is a once-a-year pressing with a perfect orange label. Great for dressing a simple arugula salad, finishing a roasted vegetable, or drizzled on top of vanilla ice cream with some flaky salt (if you’re into that kind of thing).

The Rice Factory Yumepirika White

I mentioned purchasing this rice in a previous post, and I’m following up a few weeks later to sing its praises. According to their handy graphic on site, Yumepirika falls on the sticky and softer side.