Meatballs with zucchini baked, crunchy and delicious. If there is one thing that I would never get tired of eating and preparing, it is meatballs, always different and always special. From the most classic and irresistible Meatballs to many versions of all kinds and for all tastes. The recipe I want to tell you today is that of delicious Zucchini Meatballs that are very easy to prepare, you don’t even need to cook the zucchini first, just grate them into thin shreds and then prepare the meatballs. I added fresh ricotta to the mixture, obtaining soft and exquisite meatballs that my family loved. I baked them, but the now indispensable air fryer is great as well, or you can also cook them in a pan or fry them. They will be delicious in every way. I recommend not missing the recipe for Eggplant Meatballs and the Chickpea Meatballs recipe. If you like zucchini and you like meatballs, this is definitely a recipe not to miss. So let’s run into the kitchen and prepare together some delicious Baked Zucchini Meatballs
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 141.99 (Kcal)
- Carbohydrates 10.77 (g) of which sugars 0.71 (g)
- Proteins 8.39 (g)
- Fat 7.78 (g) of which saturated 3.48 (g)of which unsaturated 1.95 (g)
- Fibers 1.28 (g)
- Sodium 230.09 (mg)
Indicative values for a portion of 150 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 the Zucchini Meatballs
- 1 lb 2 oz zucchini
- 5.3 oz ricotta
- 1.4 oz grated Parmesan cheese
- 2.5 oz breadcrumbs
- 1 sprig parsley
- to taste salt
- to taste extra virgin olive oil
What you need to prepare the Baked Zucchini Meatballs
- Grater
How to prepare the Meatballs with Zucchini
Wash the zucchini. Trim one end. Place a towel or cotton cloth in a bowl, and with the help of a grater with large holes, shred the zucchini into thin strips inside the cloth.
Close the cloth and squeeze to remove all the moisture from the zucchini. Transfer the zucchini to a bowl.
Add a pinch of salt, grated Parmesan cheese, and chopped parsley.
Add the ricotta and mix with a fork. Add 3-4 tablespoons of breadcrumbs and mix with the fork. Now prepare the Meatballs.
Take a portion of the mixture and compact it between your hands. You can form round meatballs or slightly flattened ones as I did.
As you prepare them, roll them in breadcrumbs and then place them next to each other on a baking sheet lined with parchment paper. Drizzle a little extra virgin olive oil on top.
Cook the Meatballs with Zucchini in a preheated static oven at 375°F for 20 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there are leftover meatballs, store them in the fridge in a container. You will just need to reheat them for a few minutes in the hot oven or in the microwave
Don’t miss the recipe for Carrot and Zucchini Meatballs
Your Questions
Can I cook the meatballs in an air fryer?
Yes, of course, at 375°F for 16-18 minutes
What can I substitute the ricotta with?
With other creamy cheese like stracchino or crescenza, or simply with an egg
