Description
1 lb ground turkey
½ cup feta cheese, crumbled
1 egg
¼ cup breadcrumbs (use gluten-free if needed)
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 tsp lemon zest
½ tsp red pepper flakes
Salt and black pepper to taste
8 oz rigatoni pasta
2 cups fresh spinach
2 tbsp olive oil
2 cloves garlic, minced (for the spinach)
½ cup grated parmesan cheese
Directions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the ground turkey, feta, egg, breadcrumbs, garlic, oregano, basil, lemon zest, red pepper flakes, salt, and black pepper until
well combined.
Form the mixture into 16 meatballs and place them on the prepared baking sheet.
Bake for 20-25 minutes or until the meatballs are cooked through and lightly browned.
Meanwhile, cook the rigatoni according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the spinach and cook for 2-3 minutes until wilted.
Toss the cooked rigatoni with the garlic spinach mixture, then serve with the meatballs on top.
Sprinkle with grated parmesan cheese before serving.
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Kcal: 340 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 375°F (190°C) and line a baking sheet. In a large bowl, thoroughly combine the turkey, feta, egg, breadcrumbs, 2 cloves of minced garlic, oregano, basil, lemon zest, red pepper flakes, salt, and pepper. For uniform cooking, use a cookie scoop or tablespoon to form 16 equal-sized meatballs. Bake for 20-25 minutes until golden and cooked through. While they bake, cook the rigatoni to al dente. In a large skillet, heat the olive oil and sauté the remaining garlic for 1 minute. Add the spinach and cook just until wilted, about 2-3 minutes. Toss the drained pasta directly into the skillet with the spinach. Serve the pasta in bowls, top with 4 meatballs per serving, and finish with a generous sprinkle of parmesan.
Serving Suggestions
This hearty dish is a complete meal on its own, but it can be elevated with simple sides. Serve with a crisp green salad dressed with a lemon vinaigrette to complement the zest in the meatballs. For a touch of sweetness and acidity, add a side of roasted cherry tomatoes or a dollop of marinara sauce. Warm, crusty bread or garlic knots are perfect for soaking up any flavorful oils left in the bowl. If you’re serving a crowd, consider doubling the meatball recipe and offering them as an appetizer with a creamy tzatziki or yogurt dip.
How-to Summary
In summary: mix turkey meatball ingredients, form into balls, and bake at 375°F for 20-25 mins. Cook pasta. Sauté garlic, wilt spinach, and toss with pasta. Combine everything and top with parmesan.
Frequently Asked Questions
Can I make these meatballs ahead of time? Absolutely. You can prepare and shape the meatballs up to a day in advance, store them covered in the refrigerator, and bake when ready. They also freeze beautifully before or after baking.
What can I use instead of ground turkey? Ground chicken, lean ground beef, or a plant-based ground meat alternative work well. Adjust cooking time slightly depending on the fat content.
How do I prevent my meatballs from being dry? Avoid overmixing the meatball mixture, as this can toughen it. Also, ensure you include the egg and breadcrumbs for moisture and structure, and do not overbake.
Can I cook the meatballs on the stovetop? Yes. Heat a tablespoon of oil in a skillet over medium heat. Brown the meatballs on all sides, then reduce heat, cover, and cook for about 10-15 minutes until cooked through.
Is there a dairy-free alternative for the cheeses? For the feta, try a dairy-free crumbled cheese or omit it. Nutritional yeast or a vegan parmesan alternative can replace the grated parmesan topping.
Common Mistakes to Avoid
Avoid these pitfalls for the best dish: Do not use raw, un-minced garlic in the meatball mixture, as it won’t cook through properly. Do not skip the lemon zest—it adds essential brightness that cuts through the richness. Avoid overcooking the pasta; cook it to al dente as it will continue to soften slightly when tossed. Do not overcrowd the meatballs on the baking sheet, as they need space for proper air circulation to brown. Finally, do not add salt to the skillet when wilting the spinach, as it will draw out too much water and make the pasta dish soggy.
Conclusion
This Turkey Feta Meatball Rigatoni is a flavorful, satisfying meal that proves weeknight dinners can be both simple and special. The combination of juicy, herby meatballs with creamy feta, vibrant lemon, and fresh spinach tossed with pasta creates a perfect balance of textures and tastes. By following the step-by-step guide and tips provided, you can easily master this recipe and customize it to your liking. It’s a versatile dish sure to become a regular in your dinner rotation.