How to Make Orecchiette with Spinach and Turkey Meatballs - A Step-by-Step Guide

Looking for a delicious and nutritious dinner option that the whole family will love? Look no further than this recipe for Orecchiette with Spinach and Turkey Meatballs. This dish is not only incredibly tasty, but it's also packed with protein, fiber, and vitamins, making it a well-rounded meal that will leave you feeling satisfied and nourished.

The star of this dish is the homemade turkey meatballs, which are seasoned with a blend of herbs and spices and then cooked to perfection. Thes...

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Ingredients

  • 1 (16 ounce) package orecchiette pasta
  • 1 (10 ounce) package fresh spinach
  • 12 ounces sweet Italian turkey sausage, casings removed
  • 5 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, thinly sliced
  • ½ teaspoon salt
  • 1 pinch red pepper flakes
  • 1 large egg
  • salt and ground black pepper to taste
  • ½ cup grated ricotta salata cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender still firm to the bite, about 12 minutes.
  • Place spinach in a large colander. Scoop out 1 cup pasta cooking water and reserve. Drain pasta in the colander, wilting the spinach.
  • Roll turkey sausage meat into 20 to 30 balls.
  • Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and no longer pink in the center, 5 to 6 minutes. Drain on paper towels.
  • Pour off any drippings left in the skillet. Heat 3 tablespoons olive oil over medium heat. Stir in garlic, salt, and red pepper flakes until fragrant, about 1 minute. Add cooked pasta, spinach, and meatballs to the skillet.
  • Whisk reserved pasta water and egg together in a small bowl. Stir into the skillet until sauce thickens slightly, 3 to 4 minutes. Season with salt and pepper.
  • Divide pasta among bowls. Sprinkle with ricotta salata cheese and drizzle with remaining 1 tablespoon olive oil.
  • Nutrition

    543 cal.

    • Total Fat: 24g
    • Saturated Fat: 7g
    • Cholesterol: 93mg
    • Sodium: 948mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 25g
    • Vitamin C: 14mg
    • Calcium: 165mg
    • Iron: 2mg
    • Potassium: 463mg