Grandma Benedetta’s recipe for making baked zucchini and ricotta meatballs is simple. A main course with a soft, light, and healthy texture that everyone loves.
The zucchini are grated raw, then ricotta and breadcrumbs (or mashed boiled potatoes) are added. You can also prepare them with the Bimby.
SEASON for #zucchini grown outdoors: from May to October.
Simple recipes with zucchini
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven, Frying
- Cuisine: Vegetarian
- Seasonality: Spring, Summer, and Fall
- Energy 231.79 (Kcal)
- Carbohydrates 17.58 (g) of which sugars 1.30 (g)
- Proteins 14.33 (g)
- Fat 12.11 (g) of which saturated 5.87 (g)of which unsaturated 3.70 (g)
- Fibers 1.80 (g)
- Sodium 432.03 (mg)
Indicative values for a portion of 120 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
Zucchini and Ricotta Meatballs
- 2 zucchini (approx. 12 oz net weight)
- 7 oz ricotta (or primo sale, quartirolo, feta)
- 2.5 oz breadcrumbs (gluten-free or 3.5 oz of mashed boiled potatoes for celiacs)
- 1 egg (medium-small)
- 1 oz grated parmesan cheese (or more for a stronger flavor – alternatively grate some caciocavallo)
- 1 tbsp extra virgin olive oil
- to taste fine salt
- to taste aromatic herbs (basil, parsley, mint, nutmeg, long pepper, thyme)
- 1 clove garlic (minced)
How many calories do zucchini and ricotta meatballs have?
Tools
- Grater with large holes
Zucchini and Ricotta Meatballs
Prepare the Zucchini
Wash the zucchini under running water. Remove the ends and julienne them using a grater with large holes (I used the vegetable slicer of the KitchenAid stand mixer). If necessary, place the grated zucchini in a colander, add a pinch of salt, and let them sit for about 10 minutes to lose excess water. Then, squeeze them well to remove the excess liquid.
Prepare the Mixture
In a large bowl, combine the grated and squeezed zucchini with the fresh and well-drained ricotta. Add the grated parmesan, breadcrumbs (or mashed boiled potatoes) and mix well until you get a homogeneous mixture. If the mixture is too wet, add more breadcrumbs. Season with oil, preferred aromatic herbs, and adjust salt.
Shaping
With slightly damp hands, shape the mixture into small meatballs or patties.
For a crunchy crust, roll them in breadcrumbs before baking.
Cooking
IN THE OVEN
(to speed up cooking, they can be put in the oven even before it reaches the set temperature)
Bake in static mode at 390°F for 15 minutes, then switch to fan mode and lower to 355°F, continue cooking for another 10 minutes or until golden brown.
IN THE PAN
Heat a drizzle of oil in a non-stick pan and cook the meatballs for about 3-4 minutes on each side, until they are golden and crispy.
FRYING
Fry the meatballs in plenty of hot oil, turning them to achieve uniform browning. Drain them with a slotted spoon and place them on absorbent paper to remove excess oil. Serve immediately, hot, to enjoy their crispiness and flavor.
Serve the baked zucchini meatballs hot, at room temperature or cold. Always delicious as an appetizer, side dish, or light main course.
STORAGE of zucchini and ricotta meatballs
To store the meatballs, let them cool. In the refrigerator, place them in an airtight container for up to 4 days. To freeze, arrange them on a tray, freeze, then transfer to airtight bags and store for up to 3 months.
FAQ (Questions and Answers)
What can you eat with zucchini and ricotta meatballs?
Zucchini meatballs pair well with fresh salads, cooked rice, couscous, grilled vegetables, quinoa, or pita bread. You can also serve them with a yogurt sauce or a tomato sauce to add more flavor.
