Cacio e Pepe with Turkey Meatballs
A great weeknight meal - and the best part? It freezes perfectly. These Turkey Spinach Parmesan Meatballs whip up in minutes. I love to eat them with cacio e pepe and coat the meatballs in arrabbiata sauce or on top of a bed of lettuce dressed with a light vinaigrette.
Why You'll Love This
A genuine weeknight staple — Quick to make and endlessly reusable.
Freezes perfectly — Make a double batch of meatballs and always have a fast dinner on hand.
Classic cacio e pepe technique — A real, glossy pepper-and-cheese sauce, not a shortcut version.
Flexible pairing — The meatballs work with cacio e pepe, arrabbiata, or a light salad.
Key Ingredients
Ground turkey — A lean, mild base for the meatballs that takes on flavor well.
Spinach and Parmesan — Add moisture, flavor, and a boost of nutrition to the meatball mixture.
Freshly cracked pepper — The backbone of cacio e pepe; toasting it briefly in butter blooms its flavor.
Parmigiano-Reggiano and pecorino — Together they create cacio e pepe's signature glossy, savory sauce.
Starchy pasta water — Essential for emulsifying the cheese into a smooth sauce instead of clumping.
Cacio e Pepe with Turkey Meatballs
Prep time: 15 minutes | Cook time: 25 minutes | Serves 4–6
Ingredients:
Turkey Meatballs
1 pound ground turkey
2 eggs
3 garlic cloves, minced
½ cup seasoned breadcrumbs
½ cup spinach, chopped
½ cup Parmigiano-Reggiano, freshly grated
¼ cup red onion, diced
1 teaspoon paprika
½ teaspoon onion powder
Salt and pepper, to taste
Cacio e Pepe
12 ounces spaghetti or bucatini
3 tablespoons butter
1–2 teaspoons freshly cracked pepper
½ cup Parmigiano-Reggiano, freshly grated
½ cup pecorino, freshly grated
Chili flakes
Instructions:
Meatballs
Preheat to 400°F. Line baking sheets with parchment paper and set aside.
In a large bowl, combine the turkey, eggs, garlic, breadcrumbs, spinach, Parmesan, onion, paprika, onion powder, salt, and pepper. Mix until evenly combined; don't overmix the meatball mixture; overworking ground turkey can make the meatballs dense rather than tender.
Roll into lime-sized balls and place on the prepared sheet. Make sure they are a consistent size, so they all cook through evenly. Cook for 20–25 minutes, until the edges begin to brown and the meatballs are cooked through.
If desired, warm up some jarred marinara sauce like Rao’s and toss the baked meatballs with for a bit of extra sweetness.
Cacio e Pepe
Meanwhile, cook the pasta in a heavily salted pot of water until al dente. Reserve 1 cup of pasta water.
As the pasta cooks, melt the butter in a large sauté pan over medium heat. Add the pepper and let it cook for 30 seconds; this will bloom the pepper’s flavor and is key to doing this dish right. Turn off the heat.
Use tongs to transfer the pasta to the pan with the melted butter and pepper. Add ⅓ cup of the reserved pasta water and vigorously toss the pasta to combine. Add in half of the cheese across the top of the pasta. Let it sit and melt for a couple of minutes, then toss briefly to coat until it becomes glossy.
Add the remaining cheese and continue tossing, adding splashes of pasta water as needed, until the cheese is melted and forms a smooth, glossy sauce.
Tips for Success
Keep the heat off (or very low) when adding the cheese to the pasta — too much direct heat can cause it to seize and clump instead of melting smoothly.
Add the pasta water gradually and toss constantly; this is what emulsifies the sauce into that classic glossy cacio e pepe finish.
Make a double batch of meatballs — they freeze perfectly, exactly as the intro promises.
Ways to Serve It
Classic cacio e pepe style — As written, for the full experience.
With arrabbiata sauce — Toss the meatballs in a spicier tomato sauce.
Add the meatballs over a bed of lettuce — Dress with a light vinaigrette for a lighter meal.
With jarred marinara — Stir in for extra depth, per the optional step.
Meatballs on their own — Double the batch and freeze half for a fast future dinner.
Storage
The meatballs freeze perfectly — cool completely, freeze in a single layer, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the oven or directly in simmering sauce. Cooked meatballs keep in the refrigerator for up to 4 days. The cacio e pepe is best fresh, since the sauce can break and separate when reheated — if you do reheat it, do so gently over low heat with a splash of water or milk, stirring constantly.
Swaps and Substitutions
Ground turkey: Ground chicken or pork both work as substitutes.
Cheese: Use all Parmigiano-Reggiano or all pecorino if you don't have both on hand.
Pasta: Any long pasta shape works in place of spaghetti or bucatini.
Red onion: Yellow onion or shallot can be used instead.
Extra heat: Add a pinch of red pepper flakes directly into the meatball mixture for built-in spice.