Ricotta Zucchini “Meatballs” – Delicious, melt-in-your-mouth-amazing zucchini meatballs with ricotta and parmesan cheese, topped with a warm and bubbly tomato sauce!
Also known as Polpette di zucchine e ricotta … Allow that to just roll off the tongue, Mario Batali-style… there. doesn’t that sound awesome?! ‘Cause IT IS!
Happy Monday! It’s a meatless one!!
Serious question. I’m curious. At what point should a certain person stop posting zucchini recipes? I’m asking for a friend. Her mom’s garden decided to birth all the zucchini in the world and my friend just keeps taking them.
Also, what would happen to one if they ate an entire garden of zucchini?
I’m She’s getting real close to that goal, and blames these zucchini meatballs, for the most part.
Ohhh whatever! Yes, it’s me. I can’t help myself!! Apple Zucchini Bread, these Zucchini Meatballs, Quinoa Zucchini Fritters!! Everything tastes SO GOOD and I can’t stop!
What’s important is that I am eating so much green! Tonnnnnsssss of green. a bit of cheese, too, but still! We should feel really good about our healthy food choices.
There’s onions in there, too. And garlic, of course. And herbs, and cheeses, and seasonings. All good things. I absolutely love love love this combination. And I kinda feel like I should eat all 12 the next time that I make ’em.
Here’s what’s up, though. Zucchini contains a whole lot of water, and if you don’t wring out most of the water, the meatballs won’t hold together very well. But if you feel like you didn’t get rid of all the moisture – do your best – just add more panko crumbs until the texture of the “meatballs” feels right.
Another point. Coconut Oil OR Vegetable Oil work best. As does a cast iron skillet. You can go against me and use EVOO + an all-clad skillet, but don’t make me say “I told you so.”.
Nevertheless, these zucchini meatballs are the BEST way to use up all the zucchini that you have on hand. Cross my heart.
Go get your grater out, put some WHOLE WHEAT SPAGHETTI on the stove and get these done, a.s.a. on the p.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 3 zucchini , grated
- 1 large yellow onion , grated
- 3 garlic cloves , finely chopped
- 1/2- cup fat free ricotta cheese
- 1/4- 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
- 1/4 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
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 zucchini mixture to a large sheet of paper towel or a cheesecloth; wrap up the zucchini mixture and twist 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 mixing bowl, combine ricotta cheese, parmesan, egg, panko crumbs, seasoned salt, black pepper, Italian Seasoning, and basil; stir until everything is well combined.
Add zucchini mixture to the ricotta mixture and continue to mix until thoroughly incorporated.
Shape the mixture into 12 golf-ball sized meatballs.
Add an inch of oil to a cast iron skillet and heat over medium-high heat.
Working in batches, add the "meatballs" to the skillet and cook for 5 minutes, turning occasionally, 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 sauce is warm and bubbly and meatballs are completely cooked through.
Remove from oven and serve over prepared whole wheat pasta.
Garnish with freshly grated parmesan and chopped fresh basil.
*To lower the sodium content, try using part skim ricotta, half the seasoned salt, and use low sodium panko crumbs and no-salt tomato sauce.
WW Smart Points: 13
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