Rigatoni And Meatballs Recipe

1. Make meatball mixture

In a large bowl combine ground turkey, breadcrumbs, milk, egg, grated Parmesan, minced garlic, chopped parsley, kosher salt, and black pepper. Mix gently with your hands or a spoon until just combined—do not overwork the meat.

2. Form meatballs

Portion mixture into 18 to 20 small meatballs (roughly 1 to 1 1/4 tablespoons each). Roll gently to form compact balls and place on a tray or sheet pan.

3. Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning occasionally, about 6–8 minutes total. Transfer browned meatballs to a plate. They will finish cooking in the sauce.

4. Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook rigatoni according to package directions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.

5. Start sauce

In the same skillet used for the meatballs, reduce heat to medium and add 1 tablespoon butter and 1 tablespoon olive oil. When butter melts, add the sliced garlic and crushed red pepper flakes. Sauté until garlic is fragrant and just beginning to color, about 1–1.5 minutes.

6. Make roux

Sprinkle 1 tablespoon flour into the garlic and stir continuously for 30–45 seconds to cook the flour, creating a light roux.

7. Deglaze and simmer

Slowly whisk in 1 cup chicken broth, scraping up brown bits from the pan. Bring to a gentle simmer and cook 2–3 minutes until slightly reduced.

8. Finish cream sauce

Whisk in 3/4 cup heavy cream, lemon juice, and lemon zest. Simmer gently for 2–3 minutes until the sauce thickens slightly.

9. Add meatballs

Return the browned turkey meatballs (and any accumulated juices) to the skillet with the sauce. Reduce heat to low, cover, and cook gently 8–10 minutes until meatballs are cooked through (internal temperature 165°F/74°C).

10. Add spinach and almonds

Uncover, add the packed spinach to the skillet in batches, stirring to wilt it into the sauce. Once wilted, stir in the toasted sliced almonds. If sauce seems too thick, add reserved pasta water 2 tablespoons at a time to reach a glossy, spoonable consistency.

11. Season and finish

Stir in remaining 1 tablespoon butter for sheen. Taste and adjust seasoning with 3/4 teaspoon salt and 1/2 teaspoon black pepper (adjust to taste). Stir in 2 tablespoons chopped fresh parsley if desired.

12. Combine with pasta and serve

Add the drained rigatoni to the skillet (or combine in a large bowl) and toss gently to coat the pasta with sauce and distribute meatballs, spinach, and almonds evenly. If needed, loosen with reserved pasta water. Serve immediately with grated Parmesan on top if using.