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Experience the melt-in-your-mouth magic of these ricotta zucchini meatballs, expertly made with a combo of cheeses and deliciously topped with warm tomato sauce. This easy zucchini recipe is the perfect solution for utilizing your summer zucchini harvest!
For even more zucchini goodness, you can also try my zucchini casserole or a light zucchini salad—both make great side dishes to complement these meatballs.
Also known as Polpette di zucchine e ricotta, these vegetarian zucchini meatballs pack a punch of flavor that’s so good and irresistible. Prepared with zucchini and ricotta, they are a light treat that combines nutrition and indulgence. Made from freshly grated zucchini, these “meatballs” offer a delicious way to incorporate more vegetables into your meals. The zucchini lends a light, delicate flavor to the meatballs while ensuring they remain moist and tender. Adding ricotta cheese provides the meatballs with a richer, smoother consistency and adds a delicious creaminess.
Why I Love This Zucchini Meatballs Recipe
- Vegetarian-Friendly: This recipe offers a fantastic vegetarian alternative to traditional meatballs, making it a great choice for those who are vegetarians or simply looking to reduce their meat consumption.
- Nutritious: Zucchini is low in calories but high in fiber, vitamins, and minerals, making these meatballs a nutritious choice. (Source)
- Versatile: They can be served in various ways – over pasta, on a sub for a vegetarian meatball sandwich, or even by themselves as a hearty appetizer or snack.
Ingredients For Zucchini Meatballs
- Zucchini: I used 3 zucchini and grated them with a cheese grater.
- Yellow onion: You’ll want to grate the onion.
- Garlic: Minced garlic adds a savory punch to the meatball mixture.
- Ricotta Cheese: Ricotta keeps the zucchini meatballs moist and light.
- Freshly Grated Parmesan: Parmesan brings a salty, nutty flavor.
- Egg: Helps bind the ingredients together so the meatballs hold their shape.
- Panko Breadcrumbs: The crumbs give the meatballs structure and a crispy texture.
- Seasoned Salt & Black Pepper: Simple but essential for enhancing all the flavors.
- Italian Seasoning: Adds a blend of herbs for that classic Italian flair.
- Chopped Fresh Basil: Fresh basil brightens up the flavors and adds a pop of color.
- Coconut Oil for Frying: Gives the meatballs a golden, crispy exterior—you can sub in vegetable oil if needed.
- Tomato Sauce or Pasta Sauce: The perfect finishing touch! Simmer the meatballs in the sauce to absorb all the rich flavors.
How To Make Zucchini Meatballs
- Grate zucchini and onions using a box grater or food processor. Mix in garlic.
- Bundle grated veggies in a cheesecloth or paper towel, twist and squeeze to remove excess water, then set aside.
- In a bowl, mix ricotta, parmesan, egg, panko crumbs, seasoned salt, black pepper, Italian Seasoning, and basil. Add the drained zucchini mixture, mix well.
- Form the mix into 12 golf-ball sized meatballs.
- Preheat the broiler. Heat an inch of oil in a cast iron skillet on medium-high heat.
- Cook the “meatballs” in batches in the skillet for about 5 minutes, until browned on all sides. Transfer them to a paper towel lined plate.
- Once all the meatballs are cooked, place them back in the skillet, pour tomato sauce over, and broil for 4-5 minutes until the sauce is bubbly and meatballs are fully cooked.
- Serve the zucchini meatballs over pasta, garnished with freshly grated parmesan and chopped basil.
Recipe Tips & Variations
- Drain the Zucchini: Zucchini has a high water content. To ensure your meatballs don’t become soggy, drain the zucchini well after grating. Use a clean dish towel or cheesecloth and squeeze out as much liquid as you can.
- Cheese Swap: If you can’t find ricotta or prefer a different cheese, you can substitute with cottage cheese. It has a similar texture and will still lend a nice creaminess to the meatballs.
- Bread Crumbs: The recipe calls for panko breadcrumbs, but you can also use regular breadcrumbs if that’s what you have on hand. If you’re looking for a gluten-free option, almond meal could work as well.
- Frying Oil: If you’re not a fan of coconut oil, you can use other high-heat oils such as canola oil or avocado oil.
Serving Suggestions
While these cheesy zucchini meatballs are delicious with pasta, they’re also great with my recipe for spaghetti squash for a low-carb option, or you could serve them with a side of polenta, risotto, steamed vegetables, or a fresh green salad.
Proper Storage
If you have leftovers, transfer the zucchini meatballs to an airtight container and keep them in the fridge for 1 to 2 days or freeze them for up to 3 months. They can be reheated in the oven or microwave when ready to serve them again.
More Zucchini Recipes
- Creamy Ricotta Zucchini Noodles
- Zucchini Fritters
- Cheesy Zucchini Lasagna Rolls
- Apple Zucchini Bread
- Cheesy Bacon and Corn Stuffed Zucchini
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Zucchini Meatballs Recipe
Ingredients
- 3 zucchini, grated
- 1 small yellow onion, grated
- 3 cloves garlic, finely chopped
- ½ cup fat free ricotta cheese
- ¼ cup freshly grated parmesan, plus more for garnish
- 1 large egg
- 1 cup panko breadcrumbs
- 1 teaspoon seasoned salt
- fresh ground black pepper, to taste
- 1 tablespoon Italian Seasoning
- ¼ cup chopped fresh basil, plus more for garnish
- coconut oil for frying, you can also use vegetable oil
- 2 to 3 cups tomato/pasta sauce
Instructions
- Grate the zucchini and onions on the large holes of a box grater or in a food processor.
- Place in a large bowl and stir in the garlic; mix until everything is well combined.
- Transfer the zucchini mixture to a large sheet of paper towel or cheesecloth; wrap up the zucchini mixture and twist it tightly into a ball. Squeeze the ball over the sink or a bowl to catch all the water.
- Unravel the cheesecloth and set the zucchini mixture aside.
- In a large mixing bowl, combine ricotta cheese, parmesan, egg, panko crumbs, seasoned salt, black pepper, Italian Seasoning, and basil; stir until everything is well combined.
- Add the zucchini mixture to the ricotta mixture and continue to mix until thoroughly incorporated.
- Shape the mixture into 12 golf-ball sized meatballs.
- Preheat the broiler.
- Add an inch of oil to a cast iron skillet and heat over medium-high heat.
- In batches, add the "meatballs" to the skillet and cook for 5 minutes, occasionally turning until browned on all sides. Remove to a paper towel-lined plate.
- Once all the meatballs are done, add them back to the skillet and pour tomato sauce over them.
- Broil for 4 to 5 minutes or until the sauce is warm and bubbly and the meatballs are completely cooked through.
- Remove from oven and let stand a couple of minutes.
- Garnish with freshly grated parmesan and chopped fresh basil, and serve.
Notes
- Thoroughly drain zucchini after grating to prevent soggy meatballs.
- Cottage cheese can be used if ricotta is unavailable.
- Breadcrumbs: Regular breadcrumbs or almond meal (for a gluten-free option) can replace panko breadcrumbs.
- Oil Choice: Canola or avocado oil can be alternatives to coconut oil.
- Freezing: Leftovers can be frozen and reheated in the oven or microwave.
- To lower the sodium content, use part-skim ricotta, half the seasoned salt, low-sodium panko crumbs, and no-salt tomato sauce.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This was such a tasty lunch. I loved the green yogurt sauce. Maybe I used a bit too much raw garlic🫠 but then, that’s me! I also had the same “problem” as another reviewer with the fritters falling apart but that was for the first batch. The second was fine as the oil was hotter. My pan is also no longer really non stick but all in all they turned out great. I will definitely make this again. Thank you.
I’m glad you enjoyed the lunch and the green yogurt sauce, even with the extra garlic! It sounds like you figured out the trick with the fritters by adjusting the oil temperature. Thanks for sharing your experience, and I’m happy to hear you’ll be making it again! 🙂
Hello, I am just wondering which answer is closest 5-6 cups or 2.5 cups zucchini?
I want to make these as they look great and the reviews are great. But I need to know an actual measurement for the shredded Zucchini. As we know they come in all sizes. It says 3 zucchinis. I have some out of my garden that are the size of my arm. Great for stuffing but I am sure 3 of them would not be the case for this recipe. Can you please give an estimated measurement?
Hi! Yep, those are too big. 😁 I’d estimate around 5 to 6 cups of shredded zucchini.
I tried frying the meatballs & found them sticking to the pan. Very messy. Then I tried a few in the oven on parchment paper, baking at 400 for about 20 min. They worked out excellant! So needless to say, I baked the rest of them. They held they shape much better than in the frying pan.
Love this recipe! Will be making them again!
Thanks for this tip. I was thinking that this would be the case.
Really tasty
Can these be frozen ?
Thank you
Yes, they freeze well.
How many cups of zucchini do you use? Zucchini vary so much in size. I’d love to make this recipe!!
I’d say about 2.5 cups shredded zucchini.
Hello Katerina, I’m going to make these tomorrow. 😊 I’m just thinking… Are these 4 servings? Greetings from Germany!
Hi! 👋
This makes about 12 to 15 “meatballs” and a serving is about 3 meatballs per person. I hope you’ll like them! ☺️