Ingredients
1 small yellow onion
1/3 cup Italian-style fine breadcrumbs
1 large egg
2 ounces thinly sliced pancetta or prosciutto
1/2 bunch fresh flat-leaf parsley
1 pound ground turkey (93% lean)
1 cup finely grated Parmesan cheese (about 2 ounces), divided
1/2 cup whole-milk ricotta cheese
1 teaspoon kosher salt
3/4 teaspoon ground sage
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon red pepper flakes (optional)
Directions
1
Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
2
Grate 1 small yellow onion on the large holes of a box grater into a large bowl (just over 1/3 cup onion and juices). Add 1/3 cup Italian-style fine breadcrumbs then use your hands to mix until the breadcrumbs are thoroughly moistened.
3
Beat 1 large egg in a small bowl. Finely chop 2 ounces sliced pancetta or prosciutto and use scissors to snip any stringy fat into smaller pieces. Finely chop the leaves from 1/2 bunch fresh flat-leaf parsley until you have 1/4 cup.
4
Add the egg, pancetta or prosciutto, parsley, 1 pound ground turkey, 3/4 cup of the grated Parmesan, 1/2 cup ricotta cheese, 1 teaspoon kosher salt, 3/4 teaspoon ground sage, 1/2 teaspoon garlic powder, 1/4 teaspoon ground pepper, and 1/8 to 1/4 teaspoon red pepper flakes, if using. Use your hands or a wooden spoon to mix until combined.
5
Scoop the turkey mixture into 24 portions (about 2 tablespoons each). They should be a little bigger than a ping-pong ball. Roll gently with damp hands into balls and place on the baking sheet at least 1-inch apart.
6
Bake for 15 minutes. Lightly sprinkle the meatballs with the remaining 1/4 cup grated Parmesan. Rotate the baking sheet and bake until the meatballs are cooked through, light golden-brown, and firm to touch, about 10 minutes.
7
Remove the baking sheet from the oven. Immediately slide a metal spatula underneath the meatballs to prevent them from sticking to the parchment paper.