coconut oil for frying,you can also use vegetable oil
2 to 3cupstomato/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.
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.