Introduction
Hey there, friend! Remember those evenings when you just wanted something truly comforting, incredibly flavorful, but didn’t have hours to spend slaving away in the kitchen? Yeah, me too! That’s where this amazing Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni recipe comes into play. It’s packed with incredible taste – think light, tender turkey meatballs made extra moist with ricotta and brightened by a hint of lemon zest, all tossed with garlicky spinach and perfectly cooked rigatoni. It tastes like a fancy restaurant dish, but honestly, it’s so simple to whip up, making it absolutely perfect for even your busiest weeknight. Get ready for a seriously cozy and delicious meal that the whole family will adore!
Why You’ll Love This Recipe
- Fast: You can have this deliciousness on your table in under 45 minutes.
- Easy: Simple steps that anyone can follow.
- Giftable: While not a traditional baked good, you could absolutely share portions with a friend or make the meatballs ahead!
- Crowd-pleasing: This dish is a guaranteed hit with both kids and adults.
Ingredients
Gather your ingredients! Most of these are likely already hanging out in your kitchen or are super easy to grab at the store.
- 1 lb Ground turkey: I usually go for 93% lean, but use what you prefer. Turkey keeps the meatballs lighter.
- 6 cloves Garlic: Yes, six! We’re using it in the meatballs and the spinach – trust me, it’s worth it. Mince it up!
- 1 tsp Lemon, zest: Don’t skip this! It’s the secret ingredient that adds that wonderful ‘zest’ and brightens everything up.
- 1 tsp Oregano, dried: A classic Italian herb that pairs perfectly with turkey and tomato (if you added any, though not needed here!).
- 1 tbsp Parsley, fresh: Adds lovely color and fresh flavor. Give it a good chop.
- 4 cups Spinach, fresh: It looks like a lot, but it wilts down to next to nothing. Fresh baby spinach is easiest.
- 1 Egg: Our binding agent to help those meatballs hold their shape.
- 12 oz Rigatoni pasta: I love how the tubes hold the sauce and little bits of spinach and garlic, but feel free to use penne, fusilli, or even a larger shape like ziti!
- 3/4 tsp Red pepper flake: For just a little warmth. You can add more or less depending on how much heat you like.
- Salt and black pepper: Essential for seasoning every layer of flavor.
- 5 tbsp Olive oil: A good quality extra virgin olive oil is key for sautéing and flavor.
- 1/4 cup Breadcrumbs: Panko or regular dry breadcrumbs work perfectly to help bind the meatballs.
- 1/2 cup Parmesan, grated: Freshly grated is always best! We’ll use some in the meatballs and lots for serving.
- 1/2 cup Ricotta cheese: This is the magic touch for super moist and tender turkey meatballs. Use whole milk ricotta if you can!
How to Make It
Okay, let’s get cooking! Follow these simple steps, and you’ll have dinner ready in no time.
Step 1: Make the Meatball Mixture. In a large bowl, gently combine the ground turkey, ricotta cheese, egg, breadcrumbs, 1/4 cup of the grated Parmesan, the dried oregano, half of the minced garlic (about 3 cloves), the chopped fresh parsley, lemon zest, and a good pinch of salt and black pepper. Be careful not to overmix – overworking the meat can make the meatballs tough. I like to use my hands for this to ensure everything is just combined.
Step 2: Form the Meatballs. Roll the mixture into roughly 1-inch meatballs. You should get about 16-20 meatballs. They don’t have to be perfectly uniform, just try to make them relatively the same size so they cook evenly. A small cookie scoop can help make them uniform!
Step 3: Cook the Meatballs. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Carefully add the meatballs in a single layer (you might need to do this in two batches depending on the size of your pan). Brown them well on all sides, about 6-8 minutes total. They don’t need to be cooked all the way through yet, just nicely browned. Remove the browned meatballs from the skillet and set them aside on a plate.
Step 4: Cook the Rigatoni. While the meatballs are browning or resting, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Before draining the pasta, reserve about 1 cup of the starchy pasta water. Seriously, don’t forget this! It’s liquid gold for your sauce.
Step 5: Make the Garlic Spinach Sauce. Use the same skillet you cooked the meatballs in (don’t drain the oil or bits of flavor!). Reduce the heat to medium. Add the remaining minced garlic (the other 3 cloves) and the red pepper flakes. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic. Add the fresh spinach to the skillet. It will look like a mountain, but stir it gently with tongs or a spoon and watch it quickly wilt down. This only takes 2-3 minutes.
Step 6: Combine Everything. Return the browned meatballs to the skillet with the wilted spinach. Add about 1/2 cup of the reserved pasta water to the skillet. Stir gently, letting the meatballs finish cooking through in the sauce for about 3-5 minutes, or until they are cooked entirely (cut one open to check if unsure). The sauce should thicken slightly.
Step 7: Add Pasta and Serve. Drain the cooked rigatoni and add it directly to the skillet with the meatballs and spinach. Add the remaining 1/4 cup of grated Parmesan cheese. Toss everything together gently to coat the pasta, meatballs, and spinach in the light sauce. If it seems a little dry, add another splash or two of the reserved pasta water until the sauce is just right. Season with additional salt and pepper to taste if needed. Serve immediately, with extra grated Parmesan cheese on top, of course!
Substitutions & Additions
One of the things I love about recipes like this is how flexible they are! Feel free to play around and make it your own.
- Change the Meat: You could try ground chicken or even a mix of turkey and pork for a different flavor profile.
- Spice it Up: Add more red pepper flakes, or even a pinch of cayenne pepper to the meatball mixture for extra heat.
- Add More Veggies: Sauté some finely diced onion or shallots with the garlic, or toss in some cherry tomatoes along with the spinach. Mushrooms would also be a great addition.
- Different Cheese: No ricotta? While the texture won’t be exactly the same, you could try using cottage cheese that’s been pulsed in a food processor until smooth.
- Make it Cheesy: Stir in a little dollop of cream cheese or mascarpone into the spinach sauce for extra richness (use sparingly!).
- Herb Swap: Feel free to swap the oregano for dried basil, Italian seasoning, or a mix of fresh herbs like thyme or rosemary.
Tips for Success
Here are a few little things I’ve learned that help make this dish perfect every time:
- Don’t overmix the meatballs! This is the number one rule for tender meatballs. Mix just until combined.
- Don’t overcrowd the pan when browning the meatballs. Cook in batches if necessary so they brown nicely instead of steaming.
- Always save that pasta water! It helps create a silky sauce that clings beautifully to the pasta.
- Taste and adjust seasoning at the end. A little extra salt, pepper, or a squeeze of fresh lemon can make a big difference.
-
Prep Ahead: You can make the meatball mixture a few hours ahead of time and keep it covered in the fridge. You can also roll the meatballs and refrigerate them until you’re ready to cook.
How to Store It
Got leftovers? Lucky you! This dish reheats surprisingly well.
- Refrigerator: Store cooled leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezer: Cooked meatballs freeze really well on their own! Let them cool completely, then store in a freezer-safe container or bag for up to 3 months. You can also freeze the entire pasta dish, although the pasta texture might be slightly softer upon reheating. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat leftovers in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. You can also microwave individual portions.
FAQs
Here are a couple of questions I often get asked about this recipe:
Q: Can I bake the meatballs instead of pan-frying?
A: Yes! Place the formed meatballs on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 15-20 minutes, or until cooked through. You can then add them to the garlic spinach sauce at the end.
Q: Can I make this gluten-free?
A: Absolutely! Use gluten-free breadcrumbs in the meatballs and swap the rigatoni for your favorite gluten-free pasta.
Q: I don’t have fresh spinach. Can I use frozen?
A: You could, but fresh spinach works best here because it wilts down so quickly and easily integrates into the light sauce. If you use frozen, make sure it’s completely thawed and squeezed dry before adding it to the pan to avoid making the sauce watery.
Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni
Equipment
- Large bowl
- large skillet or Dutch oven
- Large pot
- small cookie scoop Optional, for forming meatballs
- Tongs or spoon For stirring spinach
- Baking Sheet Optional, for baking meatballs
- Parchment paper Optional, for baking meatballs
- Food processor Optional, for cottage cheese substitution
- Airtight container For storage
- Freezer-safe container or bag For storage
- Microwave Optional, for reheating
Ingredients
Hauptzutaten
- 1 lb Ground turkey 93% lean suggested
- 6 Garlic cloves minced
- 1 tsp Lemon zest
- 1 tsp Dried oregano
- 1 tbsp Fresh parsley chopped
- 4 cups Fresh spinach baby spinach suggested
- 1 Egg
- 12 oz Rigatoni pasta
- 0.75 tsp Red pepper flake
- Salt to taste
- Black pepper to taste
- 5 tbsp Olive oil extra virgin suggested
- 0.25 cup Breadcrumbs panko or regular dry
- 0.5 cup Parmesan cheese grated, fresh suggested
- 0.5 cup Ricotta cheese whole milk suggested
Instructions
- In a large bowl, gently combine the ground turkey, ricotta cheese, egg, breadcrumbs, 1/4 cup of the grated Parmesan, the dried oregano, half of the minced garlic (about 3 cloves), the chopped fresh parsley, lemon zest, and a good pinch of salt and black pepper. Be careful not to overmix – overworking the meat can make the meatballs tough. I like to use my hands for this to ensure everything is just combined.
- Roll the mixture into roughly 1-inch meatballs. You should get about 16-20 meatballs. They don't have to be perfectly uniform, just try to make them relatively the same size so they cook evenly. A small cookie scoop can help make them uniform!
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Carefully add the meatballs in a single layer (you might need to do this in two batches depending on the size of your pan). Brown them well on all sides, about 6-8 minutes total. They don't need to be cooked all the way through yet, just nicely browned. Remove the browned meatballs from the skillet and set them aside on a plate.
- While the meatballs are browning or resting, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Before draining the pasta, reserve about 1 cup of the starchy pasta water. Seriously, don't forget this! It's liquid gold for your sauce.
- Use the same skillet you cooked the meatballs in (don't drain the oil or bits of flavor!). Reduce the heat to medium. Add the remaining minced garlic (the other 3 cloves) and the red pepper flakes. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic. Add the fresh spinach to the skillet. It will look like a mountain, but stir it gently with tongs or a spoon and watch it quickly wilt down. This only takes 2-3 minutes.
- Return the browned meatballs to the skillet with the wilted spinach. Add about 1/2 cup of the reserved pasta water to the skillet. Stir gently, letting the meatballs finish cooking through in the sauce for about 3-5 minutes, or until they are cooked entirely (cut one open to check if unsure). The sauce should thicken slightly.
- Drain the cooked rigatoni and add it directly to the skillet with the meatballs and spinach. Add the remaining 1/4 cup of grated Parmesan cheese. Toss everything together gently to coat the pasta, meatballs, and spinach in the light sauce. If it seems a little dry, add another splash or two of the reserved pasta water until the sauce is just right. Season with additional salt and pepper to taste if needed. Serve immediately, with extra grated Parmesan cheese on top, of course!
Notes
- Don't overmix the meatballs to keep them tender.
- Don't overcrowd the pan when browning; cook in batches if necessary.
- Always save pasta water for the sauce.
- Taste and adjust seasoning at the end.
Prep Ahead:
You can make the meatball mixture a few hours ahead and refrigerate. Formed meatballs can also be refrigerated before cooking.
Storage:
- Refrigerate cooled leftovers in an airtight container for up to 3-4 days.
- Cooked meatballs freeze well on their own (up to 3 months). The entire dish can be frozen, but pasta texture may soften.
- Thaw frozen portions overnight in the fridge before reheating.
Reheating:
- Gently reheat leftovers in a skillet over medium heat, adding a splash of water or broth if needed.
- Individual portions can be microwaved.