Zesty Turkey & Ricotta Meatballs

This vibrant dish combines juicy turkey and ricotta meatballs with garlicky spinach rigatoni, offering a delightful balance of flavors. The meatballs are infused with lemon zest, Parmesan, and fresh herbs, providing a zesty and savory profile. Paired with al dente rigatoni tossed in a sautéed garlic and spinach mixture, this meal is both satisfying and nutritious. Ready in just 35 minutes, it's perfect for a quick weeknight dinner or meal prep. The addition of crushed red pepper flakes adds a subtle heat, enhancing the overall taste experience. 

Ingredients:

For the Meatballs:

• 1 lb ground turkey

• ½ cup ricotta cheese

• ¼ cup grated Parmesan cheese

• ¼ cup breadcrumbs

• 1 egg

• 2 cloves garlic, minced

• 1 tsp lemon zest

• 1 tbsp fresh parsley, chopped

• 1 tsp dried oregano

• ½ tsp crushed red pepper flakes

• Salt and pepper, to taste

• 2 tbsp olive oil (for cooking)

For the Garlic Spinach Rigatoni:

• 12 oz rigatoni pasta

• 3 tbsp olive oil

• 4 cloves garlic, minced

• 4 cups fresh spinach

• ¼ tsp crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• ¼ cup grated Parmesan cheese (for garnish)
  
  

Directions:

1. Preheat & Prepare the Meatballs:
   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Mix the Meatball Ingredients:
   In a large bowl, combine ground turkey, ricotta, Parmesan, breadcrumbs, egg, minced garlic, lemon zest, parsley, oregano, crushed red pepper flakes, salt, and pepper. Mix until just combined.

3. Form & Bake the Meatballs:
   Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Drizzle with olive oil. Bake for 15–18 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).

4. Cook the Rigatoni:
   While the meatballs are baking, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.

5. Make the Garlic Spinach:
   In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Add the fresh spinach and cook until wilted, about 3–4 minutes.

6. Combine & Serve:
   Add the cooked rigatoni to the skillet with the garlic spinach. Toss everything together. Season with crushed red pepper flakes, salt, and black pepper. Serve the garlic spinach rigatoni on a plate, topped with the zesty turkey & ricotta meatballs. Garnish with grated Parmesan cheese and enjoy!
   
   

Nutritional Information (per serving):

• Calories: 480 kcal

• Total Fat: 18 g

  • Saturated Fat: 5 g

• Cholesterol: 110 mg

• Sodium: 620 mg

• Potassium: 700 mg

• Carbohydrates: 50 g

  • Dietary Fiber: 4 g

  • Sugars: 3 g

• Protein: 35 g

• Vitamin A: 45% DV

• Vitamin C: 35% DV

• Calcium: 15% DV

• Iron: 20% DV