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Chicken and Ricotta Meatballs with Spaghetti in Tomato Spinach Sauce Recipe

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4.9 from 150 reviews

This recipe features tender chicken and ricotta meatballs served with spaghetti in a flavorful tomato and spinach sauce. The meatballs combine lean chicken mince with creamy ricotta and Italian herbs for a moist texture, while the sauce is enriched with garlic, tomato puree, and fresh spinach. It’s a wholesome, comforting meal perfect for a satisfying weeknight dinner.

Ingredients

Scale

For the Meatballs

  • 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

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

To Serve

  • 150g/5½oz spaghetti or tagliatelle
  • Fresh basil leaves (optional)
  • Extra grated Parmesan (optional)

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 freshly ground black pepper. Mix thoroughly until all ingredients are evenly incorporated.
  2. Shape the Meatballs: With damp hands, shape the mixture into small, even-sized meatballs for uniform cooking.
  3. Cook the Meatballs: Heat a drizzle of olive oil in a large frying pan over medium heat. Add the meatballs and cook gently, turning occasionally, until golden brown and cooked through, about 10-12 minutes. Remove the meatballs from the pan and set aside.
  4. Make the Tomato and Spinach Sauce: In the same pan, add 1 tablespoon of olive oil and the thinly sliced garlic. Sauté gently for 1-2 minutes until fragrant but not browned. Stir in the tomato puree and cook for 1 minute. Add the chopped tomatoes and crumble in the chicken stock pot. Bring the sauce to a simmer, then add the baby spinach and cook until wilted, about 2-3 minutes.
  5. Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add spaghetti or tagliatelle and cook according to package instructions until al dente, usually 8-10 minutes. Drain the pasta, reserving a little pasta water.
  6. Combine and Serve: Return the meatballs to the sauce and stir gently to coat them. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Serve the meatballs and sauce over the cooked pasta, garnished with fresh basil leaves and extra grated Parmesan if desired.

Notes

  • Using ricotta in the meatballs keeps them moist and tender.
  • Parmesan is optional but adds a rich, savory flavor.
  • Be careful not to overcook the garlic in the sauce to avoid bitterness.
  • Reserve some pasta water to adjust the sauce consistency as needed.
  • Fresh basil elevates the flavor and adds a fresh touch to the dish.

Find it online: https://amandafood.com/chicken-and-ricotta-meatballs-with-spaghetti-in-tomato-spinach-sauce-recipe/