New York Times

Turkey-Ricotta Meatballs

Julia Turshen, the author of the cookbook “Small Victories” (Chronicle Books, 2016), cracked the code on turkey meatballs: Ricotta adds milky creaminess and acts as a binder. Taking her lead, the first two steps of this recipe produce all-purpose turkey meatballs that are light in texture and rich in flavor, and the final step of basting the meatballs with an herb-and-garlic-infused butter turns them into a weekday luxury. Eat with mashed or roasted potatoes or other root vegetables, polenta, whole grains, or a mustardy salad. (For oven instructions, see Tip.)