First step - get your spaghetti noodles cooking! When they're done, RESERVE 1 c of hot pasta water before draining! This will be used to wilt the spinach & melt the ricotta into a nice sauce.
In order for this recipe to be truly clean cooking, you must ensure the ingredients you purchase fall within clean ingredient guidelines!
Saute onion & garlic over med/low heat until onion is soft and garlic is fragrant. The green stuff in my garlic is from me not washing my cutting board between herbs and garlic chopping. FOOD POLICE!
The photos you see reflect a doubled recipe - I like to make double the meatballs & freeze for future use. Cook them as directed, then freeze - or freeze them raw, thaw, and cook them fresh later!
In a large bowl, combine all ingredients EXCEPT spinach, ricotta, lemon juice/zest, and spaghetti. Get ready to get messy! Dig your hands in and squish it up until well combined.
Use your hands, an ice cream scoop, whatever is handy - make golf-ball sized meatballs and place on lined cookie sheet. Pop them in the oven at 400* for 12-15 minutes, until cooked through.
Meanwhile, in a large bowl, combine cooked & drained spaghetti, spinach, lemon juice & zest, reserved pasta water, and ricotta cheese.
Gently stir until spinach wilts & ricotta is a little melty. I forgot to reserve pasta water & had to quickly add hot water from the tap. Don't do this, or your spinach won't wilt as well, as you see.
When meatballs are cooked through, pop them out of the oven! Smells so good!
Serve meatballs over the spaghetti & spinach mixture. Parmesan cheese *can* be clean, provided it isn't processed and you can pronounce all the ingredients on the label. (Scientists, you don't count)