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Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni

A delectable dish featuring juicy turkey and ricotta meatballs paired with garlic-kissed spinach and al dente rigatoni.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground turkey Lean and healthy protein source.
  • 1 cup ricotta cheese Adds creaminess to the meatballs.
  • 1/2 cup breadcrumbs Helps bind the meatballs.
  • 1 each egg Acts as a binder.
  • 1 teaspoon Italian seasoning For flavor.
  • to taste Salt and pepper
For the pasta and spinach
  • 2 cups spinach, chopped Nutrient-rich and adds flavor.
  • 2 cloves garlic, minced Adds aroma and taste.
  • 12 oz rigatoni pasta Choose whole wheat for a healthier option.
  • Grated as needed Parmesan cheese For serving.

Method
 

Preparation
  1. Gather all ingredients. Chop the spinach and mince the garlic.
Cooking the Rigatoni
  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente per package instructions. Reserve 1/2 cup of pasta water, then drain.
Making the Meatballs
  1. Combine ground turkey, ricotta cheese, breadcrumbs, egg, Italian seasoning, salt, and pepper in a large bowl. Mix gently until combined.
  2. Form mixture into small meatballs, about the size of golf balls (12-16 meatballs).
  3. In a non-stick skillet, heat olive oil over medium heat and brown meatballs on all sides, about 10 minutes. Cook in batches if necessary.
Cooking the Spinach
  1. Remove meatballs from skillet; add garlic and spinach, sauté until spinach is wilted.
Combining Ingredients
  1. Add cooked rigatoni, reserved pasta water, and meatballs to the skillet. Toss gently to combine and adjust seasoning as desired.
Serving
  1. Serve pasta and meatballs on plates, sprinkling grated Parmesan on top.

Notes

For extra flavor, add red pepper flakes to the meatball mixture. Can substitute ground chicken for turkey. Refrigerate meatball mixture a day in advance to save prep time.