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Ricotta Zucchini "Meatballs" - Delicious, melt-in-your-mouth-amazing zucchini meatballs with ricotta and parmesan cheese, topped with a warm and bubbly tomato sauce!
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Ricotta Zucchini "Meatballs" Recipe

12 12 12
WW Freestyle: 10
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Ricotta Zucchini "Meatballs" - Delicious, melt-in-your-mouth-amazing zucchini meatballs with ricotta and parmesan cheese, topped with a warm and bubbly tomato sauce!
Course: Dinner
Cuisine: Italian
Servings: 4
Calories: 198

Ingredients

  • 3 zucchini, grated
  • 1 yellow onion, grated
  • 3 garlic cloves, 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 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.
  • Preheat broiler.
  • 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.
  • Serve.

Notes

*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.
 
Nutrition Facts
Ricotta Zucchini "Meatballs" Recipe
Amount Per Serving (3 meatballs)
Calories 198 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 51mg17%
Sodium 1443mg60%
Potassium 873mg25%
Carbohydrates 29g10%
Fiber 5g20%
Sugar 11g12%
Protein 12g24%
Vitamin A 1039IU21%
Vitamin C 38mg46%
Calcium 212mg21%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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