Ricotta Zucchini "Meatballs" Recipe
Ricotta Zucchini "Meatballs" - Delicious, melt-in-your-mouth-amazing zucchini meatballs with ricotta and parmesan cheese, topped with a warm and bubbly tomato sauce!
Servings : 4
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
Serving: 3 meatballs | Calories: 198 kcal | Carbohydrates: 29 g | Protein: 12 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 51 mg | Sodium: 1443 mg | Potassium: 873 mg | Fiber: 5 g | Sugar: 11 g | Vitamin A: 1039 IU | Vitamin C: 38 mg | Calcium: 212 mg | Iron: 3 mg | Net Carbs: 24 g
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.