Chicken and Ricotta Meatballs with Spaghetti in Tomato and Spinach Sauce Recipe

I’ve got to tell you, this Chicken and Ricotta Meatballs with Spaghetti in Tomato and Spinach Sauce Recipe quickly became a favorite in my kitchen for busy weeknights. The lightness of the chicken combined with the creamy ricotta keeps the meatballs tender and flavorful without feeling heavy—making it perfect when you want comforting pasta without the guilt. Plus, the tomato and spinach sauce adds a fresh, vibrant punch that balances everything beautifully.

What I love most is how approachable this dish is. You don’t need hours or fancy ingredients to impress your family or guests. It’s a recipe that feels special but comes together with ease—making it a go-to when you want a homemade meal that hits all the right notes. Trust me, once you try this Chicken and Ricotta Meatballs with Spaghetti in Tomato and Spinach Sauce Recipe, you’ll want to make it again and again.

Ingredients You’ll Need

The beauty of this dish lies in the simplicity and quality of the ingredients working harmoniously. Fresh chicken mince paired with creamy ricotta gives the meatballs tender texture, while the tomato sauce enriched with spinach adds a fresh, healthy twist. When shopping, I always recommend using good-quality canned tomatoes and fresh spinach for the most vibrant flavor.

• Chicken mince: Using lean chicken mince keeps the meatballs lighter than beef ones, and they cook up beautifully tender.
• Ricotta: This creamy cheese adds softness and moisture to the meatballs so they don’t dry out.
• Garlic: You’ll use it twice—crushed in meatballs and sliced in the sauce—so fresh garlic is key here for that perfect punch.
• Parmesan: Optional, but adding it to the meatballs and extra on top before serving ups the flavor with salty, umami goodness.
• Breadcrumbs: Helps bind the meatballs without making them dense. I prefer fresh breadcrumbs when I have them.
• Dried Italian herbs: A simple mix like oregano and basil gives the meatballs a cozy, traditional flavor.
• Olive oil: For cooking the meatballs and creating a rich base for your sauce.
• Chopped tomatoes: Opt for a quality tin—it makes a huge difference in your sauce’s taste.
• Tomato puree: Adds depth and richness to the sauce.
• Chicken stock pot: Boosts the savory base of the sauce without extra fuss.
• Baby spinach: Stirred into the sauce at the end for color, nutrition, and a mild, fresh flavor.
• Spaghetti or tagliatelle: Choose your favorite pasta shape; both work here to soak up all that lovely sauce.
• Fresh basil leaves (optional): I love adding these at the end for an aromatic pop that brightens each bite.

Variations

I like to tweak this recipe depending on what I have on hand or my mood, and you should totally feel free to do the same! Whether you prefer a spicier sauce or want to make it vegetarian, it’s easy to adjust and still end up with a winning dish.

• Spicy twist: Adding some chili flakes to the sauce gives it a nice kick—I did this once when entertaining friends and it was a big hit.
• Vegetarian option: Swap the chicken mince for a mix of finely chopped mushrooms and crumbled tofu along with the ricotta for a meat-free version.
• Gluten-free: Use gluten-free breadcrumbs and your favorite gluten-free pasta to keep the recipe allergy-friendly.
• Herbs swap: Fresh herbs like thyme or parsley in the meatballs work well if you want to change up the flavor profile.
• Cheese variations: Try mixing in some grated mozzarella for extra gooeyness if you’re feeling indulgent.

How to Make Chicken and Ricotta Meatballs with Spaghetti in Tomato and Spinach Sauce Recipe

Step 1: Mix Your Meatball Ingredients

Start by combining the chicken mince, ricotta, crushed garlic, Parmesan, breadcrumbs, dried Italian herbs, and a good pinch of salt and pepper in a large bowl. I like to use my hands here—it’s the easiest way to get everything evenly mixed without overworking the meat, which can make the meatballs tough. Set aside once your mixture feels well combined and slightly sticky.

Step 2: Shape and Cook the Meatballs

Heat a drizzle of olive oil in a large frying pan over medium heat. While it warms, shape your meat mixture into small meatballs—about the size of a walnut is perfect. Cook them gently, turning often, until golden on all sides and cooked through, which usually takes around 8-10 minutes. Don’t crowd the pan or they’ll steam instead of brown, so do this in batches if needed. Set the cooked meatballs aside on a plate.

Step 3: Simmer Your Tomato and Spinach Sauce

In the same pan, add another tablespoon of olive oil and the thinly sliced garlic. Cook gently for about a minute until fragrant, being careful not to burn it. Stir in the tomato puree, then add the chopped tomatoes and crumble in the chicken stock pot. Let this simmer for 10 minutes so the flavors really meld and thicken nicely. Towards the end, stir in the baby spinach until wilted.

Step 4: Cook Pasta and Bring It All Together

Boil your spaghetti or tagliatelle according to package instructions until al dente. Drain, reserving a little pasta water. Add the meatballs back to the sauce to warm through. If the sauce feels too thick, splash in some reserved pasta water until you’ve got that perfect consistency. Toss the cooked pasta in with the sauce and meatballs, coating it all beautifully.

How to Serve Chicken and Ricotta Meatballs with Spaghetti in Tomato and Spinach Sauce Recipe

Garnishes

I’m all about simplicity here—some extra grated Parmesan is my go-to because it adds that final savory note that complements the ricotta in the meatballs. A few fresh basil leaves scattered on top also do wonders for freshness and aroma. If you like a little heat, a sprinkle of red chili flakes is fantastic.

Side Dishes

This dish stands well on its own, but I love pairing it with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A rustic garlic bread works beautifully too—perfect for soaking up every last bit of that tomato and spinach sauce.

Creative Ways to Present

For a cozy dinner party, I’ve plated the meatballs nestled over twirls of pasta in shallow bowls, garnished with whole basil leaves and a drizzle of high-quality olive oil. Another fun idea is to serve the meatballs on a bed of spinach sautéed with garlic instead of pasta for a lighter, low-carb dinner option.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftovers in an airtight container in the fridge and usually enjoy them within 2 days. The flavors actually deepen overnight, making the meatballs even tastier the next day!

Freezing

If you want to make this ahead for busy nights, the meatballs freeze beautifully. I recommend cooking the meatballs, letting them cool, and freezing them separately on a baking tray before transferring them to a freezer bag. That way, you can defrost just what you need. The sauce freezes well too—you can store it separately or together with meatballs once cooled.

Reheating

I usually reheat leftovers gently on the stovetop with a splash of water or broth to loosen the sauce. Microwaving works too—just cover and heat in short bursts to avoid drying out the meatballs. Adding fresh spinach during reheating freshens things up nicely.

FAQs

Final Thoughts

This Chicken and Ricotta Meatballs with Spaghetti in Tomato and Spinach Sauce Recipe holds a special place in my heart because it’s a dish that brings everyone to the table with smiles and full plates. It manages to feel both indulgent and wholesome, which is a rare balance that I always appreciate in home cooking. I encourage you to give it a try—you’ll find yourself coming back to it whenever you need a comforting, delicious meal that’s surprisingly easy to make. Plus, sharing it with friends or family makes it even better.

Chicken and Ricotta Meatballs with Spaghetti in Tomato and Spinach Sauce Recipe

★★★★★ 4.7 from 127 reviews

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 2
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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Description

Delicious and healthy chicken and ricotta meatballs served with spaghetti in a flavorful tomato and spinach sauce. These tender meatballs are enhanced with Italian herbs and Parmesan, then simmered in a savory homemade tomato sauce with fresh spinach, making a perfect weeknight meal that is both comforting and nutritious.

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Ingredients

Scale 1x2x3x

For the meatballs

• 250g (9oz) chicken mince
• 100g (3½oz) ricotta cheese
• 1 garlic clove, crushed
• 1 tbsp grated Parmesan (optional, plus extra to serve)
• 1 tbsp breadcrumbs
• 1 tsp dried Italian herbs
• Drizzle of olive oil
• Salt and freshly ground black pepper, to taste

For the tomato and spinach sauce

• 1 tbsp olive oil
• 1 garlic clove, thinly sliced
• 1 tbsp tomato puree
• 400g tin chopped tomatoes
• 1 chicken stock pot
• 50g (1¾oz) baby spinach

For the pasta

• 150g (5½oz) spaghetti or tagliatelle
• Fresh basil leaves (optional, for garnish)

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Instructions

1. Prepare the meatball mixture: In a bowl, combine the chicken mince, ricotta, crushed garlic, grated Parmesan (if using), breadcrumbs, dried Italian herbs, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
2. Shape the meatballs: Using your hands, form the mixture into small meatballs, about the size of a walnut. Set them aside on a plate.
3. Cook the meatballs: Heat a drizzle of olive oil in a skillet over medium heat. Add the meatballs gently and cook, turning occasionally, until they are golden brown on all sides and cooked through, about 8-10 minutes. Remove from the skillet and keep warm.
4. Make the tomato and spinach sauce: In the same skillet, heat 1 tbsp olive oil. Add the sliced garlic and cook gently until fragrant, about 1 minute. Stir in the tomato puree and cook for another minute. Add the chopped tomatoes and chicken stock pot, stir well, and bring to a simmer. Let the sauce cook gently for 8-10 minutes to develop flavor.
5. Add spinach and meatballs to sauce: Stir the baby spinach into the tomato sauce until it wilts. Return the cooked meatballs to the skillet with the sauce and simmer together for an additional 2-3 minutes to let the flavors meld.
6. Cook the pasta: Meanwhile, cook the spaghetti or tagliatelle in a large pot of salted boiling water according to package instructions until al dente. Drain well.
7. Serve: Divide the pasta between plates, spoon over the meatballs and sauce, and garnish with fresh basil leaves and additional grated Parmesan if desired. Serve immediately.

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Notes

• You can substitute chicken mince with turkey mince for a similar texture and flavor.
• For a gluten-free option, use gluten-free breadcrumbs and gluten-free pasta.
• If you prefer a vegetarian version, replace the chicken mince with plant-based mince and use vegetable stock instead of chicken stock.
• Make sure not to overcrowd the skillet when cooking meatballs to ensure they brown nicely.
• Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: chicken meatballs, ricotta meatballs, spaghetti, tomato sauce, Italian herbs, healthy dinner, quick dinner, easy recipe