The zucchini and ricotta meatballs are a delicate and fragrant variation, perfect for the spring and summer seasons. Light and delicious, they are quick to prepare and always liked by everyone, both adults and children. The sweetness of the zucchini blends beautifully with the creaminess of the ricotta, creating a soft mixture that, once baked or air-fried, results in an irresistible golden crust. They are perfect to serve as finger food during an aperitif or as a vegetarian main course, accompanied by a yogurt sauce or a fresh seasonal salad.
Join me as we start cooking. Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 18 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Zucchini and Ricotta Meatballs
with these amounts I made 18 small meatballs
- 18 oz zucchini (Grated)
- 9 oz ricotta
- 1.25 cups semolina flour
- 1.5 oz grated parmesan
- 2 tbsps milk
- salt (To taste)
- parsley (To taste)
Steps for the Zucchini and Ricotta Meatballs
First, grate the zucchini and place them in a colander to remove their excess water. After about 5 minutes, squeeze the zucchini well and place them in a bowl; add salt and ricotta, and start mixing everything with a fork.
Next, add the parmesan and chopped parsley, continuing to mix carefully. Finally, mix in the milk and the semolina, kneading until you obtain a smooth and compact mixture, ready to form your meatballs.
At this point, you can start shaping your meatballs: you can use your hands or help yourself with two spoons to achieve a regular shape.
For cooking, you have two options:
Oven: Place the meatballs on a baking sheet lined with parchment paper and bake at 356°F. Cook for 10 minutes; after 10 minutes, turn the meatballs over to achieve an even crust on all sides.Air fryer: Place the meatballs in the basket (you can use a perforated sheet of parchment paper or a drizzle of oil). Cook at 356°F for about 10-12 minutes.
Storage
You can store the zucchini and ricotta meatballs in the refrigerator, in an airtight container, for up to 2 days.
