Description
Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni is a bold and comforting Italian-inspired dish that’s packed with flavor but light on heaviness. The ricotta keeps the turkey meatballs tender and juicy, while the garlicky spinach rigatoni adds a savory, nutrient-rich base that ties the whole meal together beautifully.
Ingredients
For the Meatballs:
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1 lb ground turkey
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1/2 cup ricotta cheese
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1/4 cup grated Parmesan
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1/3 cup Italian-style breadcrumbs
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1 egg
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2 cloves garlic, minced
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Zest of 1 lemon
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1/2 tsp red pepper flakes (optional)
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1/2 tsp salt
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1/4 tsp black pepper
For the Garlic Spinach Rigatoni:
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8 oz rigatoni pasta
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1 tbsp olive oil
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3 cloves garlic, minced
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3 cups fresh spinach
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Salt and pepper to taste
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1/4 cup reserved pasta water
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Optional: 2 tbsp grated Parmesan for garnish
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large bowl, mix together turkey, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, red pepper flakes, salt, and pepper.
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Form into 14–16 meatballs and place on the baking sheet.
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Bake for 18–20 minutes or until cooked through and lightly golden.
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Meanwhile, cook rigatoni in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
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In a skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
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Add spinach and cook until wilted, 2–3 minutes.
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Add cooked rigatoni and a splash of pasta water. Toss everything together and season with salt and pepper.
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Plate the pasta and top with warm turkey ricotta meatballs. Garnish with Parmesan if desired.
Notes
For extra flavor, finish the meatballs with a squeeze of lemon juice or serve with a light tomato or basil cream sauce. The meatballs also work great as sliders or in grain bowls. To keep the dish gluten-free, swap rigatoni and breadcrumbs for gluten-free versions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes