Zucchini meatballs alla pizzaiola are a delightful second course, easy to make, and full of flavor.
Soft zucchini and ricotta meatballs flavored with tomato sauce and topped with melted mozzarella, a burst of flavor perfect for any occasion, cooked on the stovetop.
Read how to make zucchini meatballs alla pizzaiola with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 lb zucchini
- 1 oz bread (stale)
- 3 oz ricotta
- 1 egg
- 2 tbsps grana cheese (grated)
- 1/3 cup breadcrumbs
- 1/3 cup flour
- 12 oz tomato sauce
- 1 clove garlic
- 2.5 oz grated mozzarella
- basil
- extra virgin olive oil
- salt
Preparation of Zucchini Meatballs alla Pizzaiola
Wash the zucchini, trim them, and grate them with a coarse grater.
Place them in a bowl.
Break the bread into pieces and blend it in a mixer until you get crumbs.In a large bowl, place the grated zucchini, ricotta, bread, egg, and a generous pinch of salt and mix thoroughly.
Add the grated cheese, breadcrumbs, and flour and knead until you have a homogeneous and compact mixture.
Form walnut-sized meatballs.
In a large non-stick pan, heat a few tablespoons of extra virgin olive oil and brown the meatballs on all sides, then turn off and set them aside.Peel the garlic clove.
In another pan, heat a little oil and brown the garlic.
Add the tomato sauce, adjust the salt, and cook for about ten minutes until the sauce thickens, then remove the garlic and add the meatballs, lower the heat, and cover the pan with a lid.
Let it cook for about ten minutes, turning the meatballs occasionally.Sprinkle the meatballs with the grated mozzarella, cover the pan again, and let cook for a few more minutes until the mozzarella melts.
Turn off and serve your zucchini meatballs alla pizzaiola immediately, garnishing with a few fresh basil leaves.
Notes
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