Turkey and Ricotta Meatballs with Garlic Spinach Rigatoni Recipe

In a world of comfort food, few dishes are as universally satisfying as a plate of pasta with meatballs. But not all meatballs are created equal. While beef or pork may dominate traditional Italian recipes, there’s something remarkably elegant—and health-conscious—about turkey and ricotta meatballs. When paired with rigatoni tossed in garlic-infused olive oil and sautéed spinach, the result is a deeply flavorful, nutrient-rich meal that offers comfort, balance, and a touch of sophistication.

This recipe for Turkey and Ricotta Meatballs with Garlic Spinach Rigatoni is more than just a variation on a classic—it’s a lighter, juicier, and more modern interpretation. The turkey keeps the meatballs lean, while the ricotta ensures tenderness and moisture without the need for excess fat or breadcrumbs. The garlic spinach rigatoni, meanwhile, adds vibrant greens, aromatic depth, and a velvety finish without overwhelming the dish with a heavy sauce. It’s a weeknight dinner that feels special or a weekend dinner-party dish that doesn’t require a culinary degree to execute.

Why Turkey and Ricotta?

The idea of pairing turkey with ricotta might raise a few eyebrows if you’re used to traditional ground beef or veal meatballs. But this combination offers several advantages:

• Moisture: Turkey, especially lean ground turkey, can become dry if not handled correctly. Ricotta cheese adds essential moisture and a creamy texture, making the meatballs incredibly soft and tender.

  - Advertisement -

• Protein-rich, but lighter: Ground turkey is lower in saturated fat than beef or pork, and the ricotta contributes additional protein and calcium.

• Flavor flexibility: The relatively mild flavor of turkey means that your seasonings and herbs shine. Garlic, parsley, and Parmigiano-Reggiano are not masked, but elevated.

The Magic of Garlic Spinach Rigatoni

Pasta is the perfect complement to meatballs, but drowning them in marinara isn’t always the goal. This recipe embraces a minimalist Italian approach: fresh garlic sautéed in olive oil, wilted baby spinach, a splash of pasta water for gloss, and al dente rigatoni. The rigatoni’s ridges catch the garlic and olive oil, creating a rich texture that hugs the pasta without needing a heavy sauce.

This combination brings brightness, subtle bitterness from the greens, and aromatic richness, offering contrast and balance to the creaminess of the meatballs.

Who This Recipe Is For

This dish is perfect for:

• Weeknight cooks looking for a hearty, wholesome dinner that’s ready in under an hour.

• Families needing a well-rounded meal that even picky eaters will love.

• Entertainers who want to impress without making something overly complicated.

• Meal preppers, since both the meatballs and pasta reheat beautifully.

• Anyone cutting back on red meat or seeking lean protein alternatives without sacrificing flavor or satisfaction.

Step-by-Step Instructions: Turkey and Ricotta Meatballs with Garlic Spinach Rigatoni

1. Preparing the Meatball Mixture

Time Required: 15–20 minutes
Goal: Combine ingredients to form moist, tender, and flavorful meatballs with a perfect texture.

Ingredients:

• 1 pound ground turkey (preferably 93% lean for moisture balance)

• ½ cup whole milk ricotta cheese

• ½ cup freshly grated Parmesan cheese

• 1 large egg, lightly beaten

• 2 garlic cloves, minced

• ½ cup finely chopped fresh parsley (or 2 tablespoons dried parsley)

• ½ cup breadcrumbs (Italian seasoned or plain)

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon dried oregano or Italian seasoning

• Optional: pinch of red pepper flakes for subtle heat

Instructions:

1. Crack the egg into a large mixing bowl and lightly beat it.

2. Add the ricotta cheese and Parmesan cheese to the bowl. Mix gently to combine.

3. Add the ground turkey. Using clean hands or a spoon, mix gently to start breaking up the turkey.

4. Add the minced garlic, chopped parsley, breadcrumbs, salt, pepper, and oregano.

5. Mix everything together just until combined. Avoid over-mixing, as this can make the meatballs dense and tough.

6. Test a small portion by cooking a tiny patty in a skillet. Adjust seasoning if needed before shaping all meatballs.

2. Shaping the Meatballs

Time Required: 10 minutes
Goal: Form uniform meatballs for even cooking.

Instructions:

1. Prepare a baking sheet lined with parchment paper or a silicone baking mat.

2. With clean hands, scoop about 2 tablespoons of the meat mixture.

3. Roll gently between your palms to form 1½-inch diameter meatballs.

4. Place the shaped meatballs on the prepared baking sheet, spacing them about 1 inch apart.

5. Repeat until all meat mixture is used. You should get about 18–20 meatballs.

3. Cooking the Meatballs

You have two options: oven-baking (healthier, hands-off) or pan-searing (crispy exterior, classic flavor).

Option A: Oven-Baking

Time Required: 20–25 minutes

1. Preheat oven to 400°F (200°C).

2. Place the baking sheet with meatballs on the center rack.

3. Bake for 20–25 minutes, turning halfway through, until golden brown and cooked through.

4. Check doneness with an instant-read thermometer (internal temp should reach 165°F/74°C).

5. Remove and let rest for 5 minutes before serving.

Option B: Pan-Searing

Time Required: 15–20 minutes

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.

2. Add meatballs in batches without overcrowding.

3. Cook for 3–4 minutes per side, turning carefully, until browned all around.

4. Reduce heat to medium-low, cover, and cook for another 6–8 minutes, turning occasionally to ensure even cooking.

5. Remove and drain on paper towels to remove excess oil.

4. Cooking the Garlic Spinach Rigatoni

Time Required: 15 minutes (can be done while meatballs cook)

Ingredients:

• 12 ounces rigatoni pasta

• 3 tablespoons olive oil

• 4 cloves garlic, thinly sliced or minced

• 5 cups fresh baby spinach, washed and dried

• Salt, to taste

• Freshly ground black pepper, to taste

• ¼ teaspoon red pepper flakes (optional)

• ½ cup reserved pasta cooking water

• ½ cup freshly grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a rolling boil.

2. Add the rigatoni and cook according to package directions until al dente (usually about 11–13 minutes).

3. Reserve ½ cup of pasta water, then drain pasta and set aside.

4. While pasta cooks, heat olive oil in a large skillet over medium heat.

5. Add the sliced garlic and sauté for 1–2 minutes until fragrant and golden (do not burn).

6. Add the spinach to the skillet and toss for 2–3 minutes until just wilted.

7. Add the drained rigatoni to the skillet with spinach and garlic.

8. Pour in the reserved pasta water and toss everything together, allowing the starchy water to create a light sauce.

9. Season with salt, pepper, and optional red pepper flakes.

10. Remove from heat and stir in Parmesan cheese if using.

5. Combining Meatballs with Rigatoni

Time Required: 2–3 minutes

1. Gently add the cooked turkey and ricotta meatballs to the skillet with the rigatoni and spinach.

2. Toss carefully to combine so the meatballs sit atop the pasta and the flavors meld.

3. If the mixture seems dry, add a splash of pasta water or extra olive oil.

4. Taste and adjust seasoning with salt and pepper as needed.

6. Plating and Garnishing

Time Required: 5 minutes

1. Serve the rigatoni and meatballs in large shallow bowls or plates.

2. Garnish generously with freshly chopped parsley and extra grated Parmesan.

3. For added flavor, drizzle a bit of high-quality extra virgin olive oil or a squeeze of fresh lemon juice.

4. Add freshly ground black pepper or a pinch of crushed red pepper if desired.

7. Optional: Making a Simple Tomato Sauce (If Desired)

While this recipe shines with the garlic-spinach base, you can elevate it with a quick tomato sauce.

Ingredients:

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14 oz) crushed tomatoes

• 1 teaspoon dried oregano

• Salt and pepper, to taste

• 1 teaspoon sugar (optional)

• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a saucepan over medium heat.

2. Sauté onion until translucent, about 5 minutes.

3. Add garlic and cook 30 seconds until fragrant.

4. Stir in crushed tomatoes, oregano, salt, pepper, and sugar.

5. Simmer uncovered for 15–20 minutes until sauce thickens.

6. Toss sauce with cooked rigatoni and meatballs or serve on the side.