Name: Chicken and Ricotta Meatballs with Spaghetti in Tomato Spinach Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 250g/9oz chicken mince; 100g/3½oz ricotta; 1 garlic clove, crushed; 1 tbsp grated Parmesan (optional, plus extra to serve); 1 tbsp breadcrumbs; 1 tsp dried Italian herbs; Drizzle olive oil; Salt and freshly ground black pepper, to taste; 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; 150g/5½oz spaghetti or tagliatelle; Fresh basil leaves (optional); Extra grated Parmesan (optional)

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If you’re looking for a comforting yet light twist on classic spaghetti and meatballs, this Chicken and Ricotta Meatballs with Spaghetti in Tomato Spinach Sauce Recipe is a total winner. The ricotta makes the meatballs incredibly tender and moist, while the chicken keeps things on the lean side. Plus, the luscious tomato spinach sauce adds great depth without any heaviness—it’s like the perfect hug on a plate!

Honestly, I turn to this recipe when I want something cozy but don’t want to feel weighed down afterward. It’s quick enough for a weeknight but special enough to serve to friends. Once you try these chicken and ricotta meatballs nestled in that vibrant tomato spinach sauce, I bet they’ll become a staple in your dinner rotation, just like they did in mine.

Ingredients You’ll Need

Why these ingredients? Well, the balance of fresh and pantry staples keeps things simple but flavorful, making the cooking process straightforward. A quick tip before you shop: fresh garlic and good-quality chicken mince really elevate the dish.

Chicken mince: Choose fresh, lean chicken mince for tender meatballs that won’t be greasy.
Ricotta: Adds creaminess to the meatballs, keeping them soft and moist.
Garlic: Fresh is best – one clove for meatballs, one for sauce to layer flavors.
Grated Parmesan: Optional, but it brings a nice salty kick to the meatballs.
Breadcrumbs: Helps bind the meatballs without making them heavy.
Dried Italian herbs: Classic seasoning that ties everything together.
Olive oil: A drizzle straight into the meatballs and sauce adds richness.
Chopped tomatoes (tinned): Forms the base of your vibrant sauce.
Tomato puree: Concentrates the tomato flavor for depth.
Chicken stock pot: Enhances the sauce with savory undertones.
Baby spinach: Fresh and tender, it’s a lovely addition that greets you with color and nutrition.
Spaghetti or tagliatelle: I prefer spaghetti here; it twirls beautifully around the meatballs.
Fresh basil leaves (optional): Adds a fragrant finish that feels like an Italian trattoria at home.

Variations

One of my favorite things about this chicken and ricotta meatballs with spaghetti in tomato spinach sauce recipe is how flexible it is. Feel free to swap out ingredients based on what’s in your pantry or what you’re craving. I always encourage you to make it your own!

Vegetarian Variation: I’ve tried using mashed chickpeas instead of chicken mince, which works surprisingly well with extra ricotta to bind.
Spicy Kick: Adding a pinch of chili flakes to the sauce gives it a nice warmth, which my husband always digs.
Gluten-Free: Use gluten-free breadcrumbs and pasta to keep this recipe accessible for gluten sensitivity.
Herb Boost: Fresh rosemary or oregano mixed into the meatballs ups the flavor if you want something a bit more herbaceous.

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

Step 1: Mix the Meatball Mixture

In a bowl, combine the chicken mince, ricotta, crushed garlic, Parmesan (if using), breadcrumbs, and dried Italian herbs. Season with salt and black pepper. Use your hands to gently mix everything together—don’t overwork it or the meatballs can turn out dense. The ricotta keeps everything super tender, so you want to be gentle here.

Step 2: Shape and Cook the Meatballs

Shape the mixture into small, even-sized meatballs—about 1 to 1½ inches in diameter works well. Heat a drizzle of olive oil in a frying pan over medium heat, then gently add the meatballs. Cook for about 5-7 minutes, turning frequently, until golden all over but not fully cooked through; they’ll finish cooking in the sauce later. This step locks in flavor and gives a lovely color.

Step 3: Make the Tomato Spinach Sauce

In the same pan, add a bit more olive oil if needed and toss in the thinly sliced garlic. Stir gently over low heat until fragrant but not browned—about 1 minute. Add the tomato puree and chopped tomatoes, then crumble in the chicken stock pot. Let it simmer for around 5 minutes to thicken and concentrate the flavors before adding the baby spinach. Stir until the spinach wilts, then nestle the partially cooked meatballs back into the sauce, cover, and simmer on low for another 10 minutes.

Step 4: Cook the Spaghetti

While the meatballs finish cooking, boil your spaghetti or tagliatelle in salted water according to package instructions until al dente. Drain and toss a little olive oil through to prevent sticking. Bonus tip: save a splash of pasta water—you can stir it into the sauce if it needs loosening up.

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

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

Garnishes

I love topping this dish with a generous sprinkle of extra grated Parmesan and torn fresh basil leaves. If you want a bit of brightness, a squeeze of lemon juice works wonders, too. These simple garnishes just bring that extra pop of flavor and freshness that takes the meal over the edge.

Side Dishes

My go-to sides with this meal are a crisp green salad dressed with balsamic vinaigrette or some crunchy garlic bread to soak up the sauce. If you’re feeling veggie-savvy, roasted zucchini or steamed green beans complement the flavors beautifully without overshadowing the star of the show.

Creative Ways to Present

For a cozy date night, I sometimes plate the meatballs individually on small nests of spaghetti, garnished with a basil leaf and a Parmesan crisp on top. It feels fancy but takes no extra effort. For family dinners, let everyone help themselves straight from the pan – it’s inviting and a bit more relaxed.

Make Ahead and Storage

Storing Leftovers

I usually store leftover meatballs and sauce together in an airtight container in the fridge for up to 3 days. Keep the pasta separate when possible; it tends to absorb too much sauce and gets mushy if stored mixed. Reheat gently on the stove or in the microwave.

Freezing

I’ve had great luck freezing the cooked meatballs and sauce separately from the spaghetti. Freeze them in flat containers or freezer bags to save space. They thaw quickly overnight in the fridge and reheat beautifully without losing texture or flavor.

Reheating

When reheating, I gently warm the sauce and meatballs on the stovetop over low heat, stirring occasionally, and add a splash of water or stock to keep it saucy. For the spaghetti, a quick toss in boiling water or a short zap in the microwave with a damp towel keeps it from drying out.

FAQs

Can I use store-bought marinara sauce instead of making the tomato spinach sauce?

Absolutely! While making the sauce from scratch is easy and fresh, using a good-quality marinara saves time and still tastes delicious. Just stir in the baby spinach toward the end to keep that fresh, vibrant touch.
How do I prevent chicken meatballs from drying out?

The ricotta cheese in this recipe is your secret weapon—it adds moisture and softness. Also, don’t overcook the meatballs in the pan at first; finish cooking them gently in the sauce which keeps them tender.
Can I prepare the meatballs ahead of time?

Yes! You can mix and shape the meatballs a few hours ahead or even the day before. Keep them covered in the fridge until ready to cook, which makes weeknight dinners a breeze.
Is this recipe suitable for kids?

Definitely! The flavors are mild and comforting, and the spinach is discreetly incorporated into the sauce. If your kids are sensitive to herbs, you can always leave out the dried Italian herbs or Parmesan.

Final Thoughts

This Chicken and Ricotta Meatballs with Spaghetti in Tomato Spinach Sauce Recipe is one I keep coming back to because it strikes that perfect balance between indulgence and lightness. It’s filled with comforting flavors but remains fresh and bright, which I think is the hallmark of any good weeknight dinner. I hope you’ll love making and sharing it as much as I do—it’s the kind of recipe that feels like a warm hug straight from my kitchen to yours.