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.
Ingredients
Scale
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)
Instructions
- 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.
- Shape the meatballs: Using your hands, form the mixture into small meatballs, about the size of a walnut. Set them aside on a plate.
- 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.
- 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.
- 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.
- 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.
- 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.
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