Go Back
Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni
Ash Tyrrell

Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni

I have to tell you, the first time I made these Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni, I was blown away. The combination of tender, juicy meatballs with the garlicky, vibrant spinach pasta is a total crowd-pleaser. I love how the lemon zest and Parmesan add brightness to the dish while keeping it light.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey – lean and juicy for tender meatballs
  • ½ cup ricotta cheese – adds creaminess and keeps meatballs moist
  • ¼ cup grated Parmesan cheese – fresh-grated has a sharper richer flavor
  • ¼ cup breadcrumbs – helps bind the meatballs without making them dense
  • 1 egg – binds the mixture and adds structure
  • 2 cloves garlic minced – gives aromatic depth to the meatballs
  • 1 teaspoon lemon zest – brightens flavors use fresh for best results
  • 1 tablespoon fresh parsley chopped – adds herbaceous freshness
  • 1 teaspoon dried oregano – classic seasoning for Italian-style meatballs
  • ½ teaspoon crushed red pepper flakes – optional adds subtle heat
  • Salt and pepper to taste – essential for seasoning
  • 2 tablespoons olive oil – for browning the meatballs evenly
  • 12 oz rigatoni pasta – firm pasta holds up well with the meatballs
  • 3 tablespoons olive oil – for sautéing garlic and spinach
  • 4 cloves garlic minced – aromatic backbone of the pasta
  • 4 cups fresh spinach – do not use frozen it wilts better and retains flavor
  • ¼ teaspoon crushed red pepper flakes – optional adds a mild kick
  • Salt and black pepper to taste – balances flavors
  • ¼ cup grated Parmesan cheese – garnish for a finishing touch

Method
 

  1. First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, gently combine turkey, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, parsley, oregano, red pepper flakes, salt, and pepper. I always mix just until combined to keep meatballs tender.
  2. Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Drizzle with olive oil to promote browning. Bake for 15–18 minutes, until golden and fully cooked, checking that the internal temperature reaches 165°F (75°C).
  3. While meatballs bake, bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water just in case you need to loosen the sauce later.
  4. Heat olive oil in a large skillet over medium heat and sauté the minced garlic for 1–2 minutes until fragrant. Add the fresh spinach and cook until wilted, about 3–4 minutes. Toss in the cooked rigatoni and season with salt, pepper, and optional red pepper flakes.
  5. Plate the garlic spinach rigatoni and top with your zesty turkey and ricotta meatballs. Garnish with freshly grated Parmesan for a finishing touch. I love how the colors and textures make this dish feel special even on a regular weeknight.

Notes

  • I always use fresh lemon zest; it really brightens the meatballs.
  • Don’t overmix the meatball ingredients; it keeps them light and tender.
  • Baking instead of frying ensures even cooking without extra oil.
  • Saving a splash of pasta water helps the rigatoni coat beautifully with garlic and spinach.