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Orecchiette with Spinach and Turkey Meatballs

Rated as 5 out of 5 Stars

"This orecchiette recipe started as two different recipes, and I combined them to make one amazing dish!"
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1 h servings 543
Original recipe yields 6 servings


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  1. 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.
  2. Place spinach in a large colander. Scoop out 1 cup pasta cooking water and reserve. Drain pasta in the colander, wilting the spinach.
  3. Roll turkey sausage meat into 20 to 30 balls.
  4. 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.
  5. 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.
  6. 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.
  7. Divide pasta among bowls. Sprinkle with ricotta salata cheese and drizzle with remaining 1 tablespoon olive oil.


  • Cook's Note:
  • Substitute Parmesan cheese for the ricotta salata, if preferred.

Nutrition Facts

Per Serving: 543 calories; 23.8 58.2 25.4 93 948 Full nutrition

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This was easy and really tasty! I had some cream to use up so I used that instead of pasta water to thicken the sauce. I used a mix of fresh spinach and fresh chard. I definitely want to use ric...