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If you’re looking for a new brothy, spoonable dinner suitable for autumn weather but packed with summer flavours, I’m super pleased with these tender turkey and ricotta meatballs served in a puddle of brothy tomato butter beans. Served with an extra dollop of ricotta on top and a handful of fresh basil it’s a one-pot dinner from a jar of beans and a packet of mince that only needs a hunk of crusty bread on the side.
It’s adapted from a one pot meatball and macaroni recipe my parents have had on rotation for a couple of years now, originally from Waitrose Foodmagazine. They’d already made a few of their own changes, such as adding the paprika and switching out chicken mince (which they found a little dry) for turkey thigh meat, but the original recipe leaned heavily on a Waitrose ingredient product called Mediterranean-style crust to season and bind the meatballs, which has since been discontinued. So, I offered to figure out the combination of seasonings to replicate the meatballs without a tub of crust, and switched out the pasta for butter beans as it’s more of my vibe (but you could use 160g macaroni instead, and up the stock to 750ml!)
Frequently Asked Questions
Can I make the meatballs ahead?
Yes! Actually, my parents usually freeze the meatballs (before cooking them) and just defrost them as they need to to halve the recipe. It’s really useful for scaling this if you don’t want to waste the end of a tub of ricotta or have to bother splitting a pack of mince.
What type of beans are best for the brothy bean part of this recipe?
I always prefer jarred beans unless I’m cooking them for a super long time. Two cans of butter beans would work instead, but rinse them well. For jarred beans, drain them but don’t bother rinsing them as a little bit of the bean jucie will help thicken the broth a little.
Do I need to source tinned cherry tomatoes? Can I use regular chopped tomatoes instead?
I love that they stay relatively whole and burst in the sauce (without needing to have good fresh ones during the cooler months) but finely chopped tinned tomatoes (not the regular chunky ones) would also make a nice broth.
Can I use chicken mince or turkey breast mince instead?
What I love about these meatballs is how soft, tender and juicy they are; the ricotta binds them instead of beaten egg, contributing to the super light texture. But, the turkey thigh mince also contributes a lot to the moisture, we found that chicken or turkey breast made them just too dry. This recipe for Turkey Ricotta Meatballs with Brothy Butter Beans is super high in protein and relatively lean already, so don’t stress too much about the thigh mince!
The perfect one pan dinner, these super moist and tender Turkey Ricotta Meatballs with Brothy Butter Beans are the perfect hearty, spoon-able high-protein family dinner. The meatballs also freeze beautifully, so they’re great for meal prep!
Ingredients
Scale
For the Meatballs
50g panko breadcrumbs
1/2 tbsp tomato puree
1 tsp flaky sea salt
1/2 tsp garlic powder
1/2 tsp Aleppo pepper flakes
1/2 tsp dried oregano
1/2 tsp dried thyme
freshly cracked black pepper
500g turkey thigh mince
100g ricotta
light olive oil, for frying
For the Brothy Butter Beans
1 tbsp light olive oil
2 leeks
2 large garlic cloves
1 tsp sweet smoked paprika
1 x 400g tin cherry tomatoes
500ml chicken stock
1 x 570g jar butter beans, drained but not rinsed
sea salt and fresh cracked black pepper, to taste
ricotta, to serve
fresh basil leaves, to serve
Instructions
To make the meatballs, in the bottom of a large bowl combine the panko breadcrumbs, tomato puree, salt, garlic powder, Aleppo pepper, dried herbs and a generous amount of black pepper. Rub the seasonings into the breadcrumbs with your fingertips (as you would making pastry) until the breadcrumbs turn red and the seasonings are evenly distributed.
Add the turkey mince and ricotta, and combine until the breadcrumbs and ricotta and mixed into the turkey. Shape into 20 evenly sized balls.
Set a large, shallow casserole dish or frying pan over a medium heat. Add enough oil to cover the bottom of the pan, and once it is shimmering brown the meatballs all over, working in batches and transferring the browned ones to a side plate. There is no need to make sure they’re cooked through.
Meanwhile, trim and finely slice the leeks, and peel and finely slice the garlic cloves.
Pour away the excess oil in the pan, and replace it with 1 tbsp of fresh oil. Add the leeks, garlic and a pinch of salt, and cook for 6-8 minutes until the leeks are soft and just starting to colour. Stir in the paprika and cook for a further minute.
Stir in the beans and stock, and nestle the meatballs in the broth in a single layer. Season with salt and pepper, and raise the heat to high. Once it has started to boil, reduce the heat to medium low, and allow to simmer uncovered for 20 minutes, stirring occasionally.
Taste and add a little more salt and pepper before serving in bowls topped with any leftover ricotta from the tub and a scattering of fresh basil.
Notes
These meatballs freeze really well before freezing. Instead of the beans, you can sub 160g macaroni and up the stock amount to 750ml.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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