A recipe that combines simplicity, lightness, and taste: zucchini and ricotta meatballs. They are perfect for an appetizing appetizer, a light main course, or even as finger food for an aperitif with friends. The softness of ricotta blends with the freshness of zucchini, creating a combination of delicate and irresistible flavors.
Zucchini and ricotta meatballs are easy and quick to prepare, ideal even for those with little time but who don’t want to give up a healthy and genuine dish. The recipe is very versatile: you can customize it by adding aromatic herbs, spices, or even a gooey cheese core to make them even more delicious. Moreover, these meatballs are perfect either fried or baked, for an even lighter option. And yes, they are also suitable for air fryer cooking.
Zucchini and ricotta meatballs will win everyone over at the first bite!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Frying, Air Frying, Baking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz zucchini
- 7 oz ricotta
- 1 egg
- 2 tablespoons Grana Padano cheese, grated
- 1.75 oz breadcrumbs
- salt
- pepper
- to taste fine breadcrumbs
- as needed vegetable oil
Tools
- Grater
- Pan
- Baking Tray
- Parchment Paper
- Air Fryer
- Air Fryer Liners
Steps
To prepare these delicious zucchini and ricotta meatballs start by washing the zucchinis, and cleaning them by removing the two ends. Then grate the zucchinis with a manual or electric grater using the side with larger round holes. Season the grated zucchinis with a pinch of salt and transfer them to a colander so they start to lose some water. Leave them there for a couple of minutes, while you can put the breadcrumbs, egg, cheese, a pinch of ground pepper, and ricotta in a bowl.
Now squeeze the zucchinis with your hands to remove as much water as possible, then pour them into the bowl with the other ingredients. Mix everything with a fork until well combined, until you get a homogeneous mixture. If necessary, season again with a few grains of salt.
Prepare a plate with some breadcrumbs. Now take a spoonful of the mixture and with your hands form slightly flattened meatballs. Then roll them in the breadcrumbs and set them aside.
Now choose the cooking method you prefer.
In a pan: Heat about 4 tablespoons of vegetable oil in a pan, then fry the meatballs over medium-high heat for about 8 minutes, turning them halfway through.
In the oven: Line a baking tray with parchment paper and place the meatballs on top. Drizzle with a little oil and bake at 392°F for about 25 minutes.
In an air fryer: Place parchment paper suitable for air fryers at the bottom of the basket, place the meatballs on the bottom and add a few drops of oil, then cook at 356°F for about 15/20 minutes.
