What’s better than a classic pasta and meatballs dinner? Our turkey meatballs are simmered in marinara sauce and tossed with spinach and penne pasta for a healthy and nourishing main course. It’s a perfect weeknight dinner that’ll wow everybody who takes a bite, and it’s fancy enough to serve on a Sunday. Using ground turkey makes the meatballs lighter and easier to digest than using regular ground beef. We save time with store-bought marinara sauce, but feel free to make your own tomato sauce. Enjoy!
Why you’ll love these Turkey Meatballs and Pasta
Turkey meatballs are a lighter take on the classic beef meatballs that still deliver big flavor. The meatballs are gently pan-fried in olive oil to lock in the flavor and moisture, then finished in a rich tomato sauce speckled with fresh spinach. Everything comes together in just one skillet for easy clean-up!
Ingredients list for the turkey meatballs and pasta
- 1 lb (450g) ground turkey (lean ground turkey works best)
- 2 garlic cloves, grated
- 1 teaspoon garlic powder
- 2 teaspoons Instant chicken stock
- 1 teaspoon Italian seasoning
- 1 cup part-skim ricotta cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
The pasta and sauce
- 4 cups uncooked pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion, diced
- 1 cup parmesan, grated
- 1 jar (24 oz) marinara sauce
- 4 cups fresh spinach
- 2 tablespoons fresh basil leaves, shredded
How to make the turkey meatballs and pasta
Here’s the summary of the recipe. We like to use the same pan for the meatballs and the sauce. But you can use two pans in parallel if you’re in a hurry!
- Make the pasta & meatballs – Cook pasta al dente and set aside. Mix ground turkey, ricotta, instant chicken stock, garlic, salt, pepper, and Italian seasoning. Form into balls and pan-fry in olive oil until browned and cooked through.
- Make the sauce – In the same pan, cook the onion in butter and oil, add the marinara, reduce, stir in the parmesan, then wilt the spinach. Toss in drained pasta to coat.
- Assemble & serve – Add meatballs to the pasta, sprinkle with parmesan and basil, and serve immediately.
Follow the detailed instructions in the recipe card below!
Tips for the meatballs and pasta recipe
- Use cold ingredients: Chilled turkey and ricotta make the mixture easier to shape and help the meatballs hold together while cooking in the skillet. If the meatballs are too sticky and difficult to shape, slightly oil your fingers before rolling.
- Give the meatballs a good first sear before turning on other sides: This ensures you get a nice crust and the meatballs hold their shape.
- We like Rao’s marinara sauce (low-sodium preferably), but you can use crushed or diced tomatoes to make your own version.
- In doubt, make more sauce! It’s always better to add additional sauce over the pasta and meatballs when serving.
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Directions
Heat a large pot of salted water and cook the pasta al dente, according to package directions. Drain and set aside.
Make the meatballs
1. In a large bowl, combine ground turkey, ricotta, instant chicken stock, garlic powder, fresh grated garlic, salt, pepper, and Italian seasoning. Mix well with your hands or a fork and form medium, golf-sized balls (you can use an ice cream scoop). Arrange the turkey meatballs on a plate and set them aside.
2. Melt 1 tablespoon of olive oil in a large skillet over medium-low heat. Cook the turkey meatballs for 10 – 12 minutes on all sides until browned and cooked through. Remove to a clean plate and set aside.
Make the sauce
1. In the same pan, melt one tablespoon of butter with one tablespoon of olive oil. Add the minced onion and stir-fry until translucent.
2. Add the marinara sauce, and allow the sauce to reduce slightly for a couple of minutes, then add the grated parmesan and let it melt into the sauce, stirring gently.
3. Add the spinach and allow it to wilt in the sauce. Simmer for a further minute, and adjust the seasoning if needed.
4. Add the drained pasta back to the sauce, mix well to combine.
Assemble
Add the cooked meatballs to the pasta. Sprinkle grated parmesan and basil on top and serve immediately. Enjoy!
How to keep and reheat the leftovers
We recommend keeping the leftover pasta and sauce in an airtight container, and the meatballs in another container, for up to 4 days in your fridge. Reheat them separately to avoid breaking off the meatballs. Alternatively, prepare a plate that you can then microwave to reheat.
More turkey meatball recipes you might like
- Creamy Spinach Turkey Meatballs
- Cheesy Meatballs Casserole
- Baked Turkey Meatballs
- Creamy Mushroom Turkey Meatballs
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Ingredients
The turkey meatballs
- 1 lb (450g) ground turkey (lean ground turkey works best)
- 2 garlic cloves, grated
- 1 teaspoon garlic powder
- 2 teaspoons Instant chicken stock
- 1 teaspoon Italian seasoning
- 1 cup part-skim ricotta cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
The pasta and sauce
- 4 cups uncooked pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion, diced
- 1 cup parmesan, grated
- 1 jar (24 oz) marinara sauce
- 4 cups fresh spinach
- 2 tablespoons fresh basil leaves, shredded
Instructions
- Heat a large pot of salted water and cook the pasta al dente, according to package directions. Drain and set aside.
Make the meatballs
- In a large bowl, combine ground turkey, ricotta, instant chicken stock, garlic powder, fresh grated garlic, salt, pepper, and Italian seasoning. Mix well with your hands or a fork and form medium, golf-sized balls (you can use an ice cream scoop). Arrange the turkey meatballs on a plate and set them aside.
- Melt 1 tablespoon of olive oil in a large skillet over medium-low heat. Cook the turkey meatballs for 10 - 12 minutes on all sides until browned and cooked through. Remove to a clean plate and set aside.
Make the sauce
- In the same pan, melt one tablespoon of butter with one tablespoon of olive oil. Add the minced onion and stir-fry until translucent.
- Add the marinara sauce, and allow the sauce to reduce slightly for a couple of minutes, then add the grated parmesan and let it melt into the sauce, stirring gently.
- Add the spinach and allow it to wilt in the sauce. Simmer for a further minute, and adjust the seasoning if needed.
- Add the drained pasta back to the sauce, mix well to combine.
Assemble
- Add the cooked meatballs to the pasta. Sprinkle grated parmesan and basil on top and serve immediately. Enjoy!
Nutrition
Nutrition information for this recipe.
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