The ricotta and zucchini meatballs are a delicious and alternative way to eat vegetables. Zucchini is very loved by both adults and children because of its sweet and fairly neutral taste. It has the ‘fortune’ of pairing perfectly with many ingredients and is easy to make delicious and appealing. Here they are grated and mixed with a sheep’s milk ricotta, which I find more flavorful than cow’s milk ricotta. For this recipe, I preferred baking or the very quick cooking with an air fryer, it forms a delicious crust, and the caloric intake is really reduced. You can prepare the ricotta and zucchini meatballs in small sizes, they will be perfect as a vegetarian snack for an appetizer with friends.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 133.68 (Kcal)
- Carbohydrates 8.24 (g) of which sugars 0.55 (g)
- Proteins 8.35 (g)
- Fat 7.88 (g) of which saturated 3.68 (g)of which unsaturated 2.17 (g)
- Fibers 0.96 (g)
- Sodium 349.56 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ricotta and Zucchini Meatballs
- 1.1 lbs Zucchini
- 7 oz Mixed Ricotta
- 2.5 oz Parmesan cheese (grated)
- 1.5 cups Breadcrumbs
- 1 egg
- as needed Extra virgin olive oil
- as needed Salt
Tools
- Air Fryer
Preparation
Wash and trim the zucchinis, grate them with a large-holed grater and collect the pulp in a colander. Let all the water drain.
Put the zucchini in a bowl, add the drained ricotta, Parmesan cheese, and the egg.
Start mixing, adjust the salt, and add the breadcrumbs until you get a homogeneous, soft but not sticky mixture.Wet your hands and form the meatballs. Slightly flatten them to form small burgers.
Roll the meatballs in the breadcrumbs and place them on a baking tray lined with parchment paper.Lightly oil the ricotta and zucchini meatballs and bake in a hot oven at 338°F for about twenty minutes. Let them cool slightly before serving. To make your ricotta and zucchini meatballs even more delicious, serve them with a tasty yogurt sauce, you can find the recipe here.
If you prefer to cook your ricotta and zucchini meatballs in the air fryer, simply preheat the fryer with the appropriate program and then place the meatballs in the basket. I always use a parchment paper tray. Cook at 356°F for 15 minutes.
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