Turkey and Ricotta Meatballs with Tomato and Olive Sauce
By OcadoLife
Published on 28 August 2026
This big-batch recipe for richly flavoured Turkey and Ricotta Meatballs with Tomato and Olive Sauce, by chef Esther Clarke, will give you plenty of lovely leftovers to stash in the freezer. It’s perfect with spaghetti or on jacket spuds, and makes a great pasta bake too – just mix with cooked rigatoni and top with herby breadcrumbs plus a torn mozzarella ball, before popping in the oven. Time and servings
1 hr 35 minsTotal time
10Servings
20 minsPrep time
1 hr 15 minsCooking time
Ingredients
- 2 (500g) packs turkey thigh mince
- 1 large egg
- 250g tub ricotta
- 150g fresh breadcrumbs
- 2 tsp Aleppo pepper flakes
- 1 tbsp coriander seeds, crushed
- 1 tsp unsalted butter
- 4 tbsp olive oil
- 1 onion, finely chopped
- 2 fennel bulbs, finely chopped
- 4 garlic cloves, crushed
- 5 (400g) tins finely chopped tomatoes
- 1 tsp caster sugar
- 290g jar pitted kalamata olives, drained
Method
Step 1
Combine the mince, egg, ricotta, breadcrumbs, Aleppo pepper, coriander seeds and 2 tsp sea salt in a bowl. Use your hands to squish together until well mixed, then divide into 32 small balls.Step 2
For the sauce, heat the butter and 1 tbsp oil in a large pan over low heat. Add the onion and fennel with a pinch of salt; cook gently for 10 mins or until softened and lightly golden. Add the garlic, cook for 2 mins more, then stir in the tomatoes, sugar and olives. Cover and simmer for 30 mins over low heat.Step 3
Meanwhile, heat the remaining oil in a large non-stick pan and cook the meatballs in three batches for 5 mins or until golden. Drop them into the sauce, then cover and simmer for 15 mins. Serve with your favourite pasta. Freeze leftovers in sealed containers for up to 3 months.