Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni

There’s something deeply comforting about a hearty pasta dish, especially when it brings together bold flavors, wholesome ingredients, and a touch of elegance. Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni is the kind of meal that can turn an ordinary evening into something special. Whether you’re gathering with family for a Sunday dinner, hosting friends for a casual dinner party, or simply craving something satisfying on a cozy weeknight, this recipe delivers on all fronts.

Inspired by classic Italian-American comfort food, this dish has a lighter twist thanks to lean ground turkey and creamy ricotta folded into the meatballs. Balanced with garlicky spinach and al dente rigatoni tossed in a light yet flavorful tomato sauce, every bite is a burst of warmth and flavor. It’s a meal that satisfies your cravings without feeling too heavy, and it’s bound to become a favorite in your rotation.

Why You’ll Love This Recipe

Zesty Turkey & Ricotta Meatballs offer a deliciously tender texture thanks to the ricotta cheese, while lemon zest and herbs elevate the flavor with brightness and depth. Pairing them with rigatoni tossed in a garlic-spinach sauce brings color, nutrition, and a satisfying bite.

Here’s why this dish is a winner:

• Light yet hearty: Lean turkey and ricotta make the meatballs moist and rich without being greasy.

• Packed with flavor: Lemon zest, garlic, herbs, and a touch of spice create a dynamic flavor profile.

• Easy to prepare: Perfect for weeknights but impressive enough for guests.

• Meal prep-friendly: Both the meatballs and sauce can be made ahead and stored.

Ingredients

For the Zesty Turkey & Ricotta Meatballs

• 1 lb ground turkey (preferably 93% lean)

• 1/2 cup whole-milk ricotta cheese

• 1/4 cup grated Parmesan cheese

• 1/2 cup breadcrumbs (Italian-style or plain)

• 1 large egg

• 2 garlic cloves, minced

• 1 tsp lemon zest (about half a lemon)

• 1/4 cup chopped fresh parsley

• 1/2 tsp dried oregano

• 1/2 tsp crushed red pepper flakes (optional)

• Salt and black pepper to taste

• 2 tbsp olive oil (for browning)

For the Garlic Spinach Rigatoni

• 12 oz rigatoni pasta

• 3 tbsp olive oil

• 4 garlic cloves, thinly sliced

• 6 oz fresh baby spinach (about 6 cups)

• 1/2 tsp crushed red pepper flakes (optional)

• Salt and black pepper to taste

• 1/4 cup reserved pasta water

• Grated Parmesan, for serving

Optional Tomato Sauce

• 1 tbsp olive oil

• 1 small shallot, minced

• 1 garlic clove, minced

• 1/2 tsp dried basil

• 1/4 tsp red pepper flakes

• 1 (14 oz) can crushed tomatoes

• Salt and pepper to taste

Step-by-Step Instructions

1. Make the Meatballs

In a large mixing bowl, combine the ground turkey, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, parsley, oregano, red pepper flakes (if using), and a generous pinch of salt and pepper. Use your hands or a spatula to gently mix until everything is just combined — don’t overmix or the meatballs may become tough.

With wet hands or a scoop, form the mixture into about 16 meatballs (1.5-inch diameter). Set them on a parchment-lined tray or plate.

Tip: Chill the meatballs for 10–15 minutes before cooking if you have time. It helps them hold their shape better.

2. Brown the Meatballs

In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Working in batches if needed, add the meatballs and brown on all sides, about 6–8 minutes total. Transfer to a plate — they don’t need to be cooked through yet, as they’ll finish in the sauce.

3. Prepare the Optional Tomato Sauce

If you want a saucy finish (highly recommended), use the same pan. Wipe out excess oil, then add 1 tablespoon olive oil and sauté the shallot over medium heat until soft, about 2 minutes. Add garlic, basil, and red pepper flakes, and cook for 30 seconds. Stir in the crushed tomatoes and season with salt and pepper. Let simmer for 10 minutes.

Add the browned meatballs to the sauce and simmer gently for another 10–15 minutes, or until cooked through and tender. Internal temperature should reach 165°F.

No tomato sauce? You can also serve the meatballs on the garlic spinach rigatoni without sauce, topping with olive oil and more Parmesan.

4. Cook the Rigatoni

While the meatballs simmer, bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.

5. Make the Garlic Spinach Sauce

In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the sliced garlic and sauté until golden and fragrant, about 1–2 minutes. Add the spinach and a pinch of salt and red pepper flakes. Cook, stirring often, until wilted, about 3 minutes.

Add the drained rigatoni to the skillet with the spinach. Toss to combine, adding reserved pasta water a little at a time to help coat the pasta and bring everything together.

Serving Suggestions

Serve the garlic spinach rigatoni on a large platter or individual plates. Nestle the turkey ricotta meatballs on top, spoon over a bit of sauce (if using), and finish with a generous sprinkle of grated Parmesan.

Add a light green salad and some crusty bread to round out the meal. A glass of red wine, like Chianti or Barbera, pairs beautifully with the zesty, herbaceous meatballs and garlic-infused pasta.

Make It Ahead

This dish is perfect for prepping in stages:

• Meatballs: Can be formed up to 1 day in advance and stored in the fridge or frozen raw. Cook directly from frozen with a few extra minutes.

• Tomato Sauce: Can be made up to 3 days ahead and refrigerated.

• Spinach Rigatoni: Best made fresh, but leftovers reheat well.

Storage and Reheating Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Cooked meatballs (with or without sauce) can be frozen for up to 2 months.

• Reheat: Warm gently on the stovetop with a splash of water or in the microwave until hot throughout.

Variations & Substitutions

This recipe is incredibly versatile. Here are a few ways to customize it:

• Protein Swap: Use ground chicken, pork, or a plant-based alternative.

• Cheese Options: Substitute ricotta with cottage cheese or goat cheese for a tangy twist.

• Add Herbs: Try fresh basil, dill, or mint for different flavor profiles.

• Spice It Up: Add chopped chili or use spicy turkey sausage for bolder heat.

• Gluten-Free: Use gluten-free pasta and breadcrumbs.

Nutrition Highlights

This dish provides a satisfying balance of protein, fiber, and healthy fats. The turkey and ricotta offer lean protein and calcium, while spinach delivers iron, vitamins A and C, and antioxidants. Using olive oil adds heart-healthy monounsaturated fats.

Approximate per serving (1/4 of the recipe):

• Calories: 550–600

• Protein: 35g

• Carbohydrates: 45g

• Fat: 28g

• Fiber: 5g

(Nutrition may vary based on exact ingredients used.)

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