Delicious zucchini and ricotta meatballs, they will surprise you with their delicate taste.
Quick to make, low in calories, and super tasty.
Soft and tender.
Let’s start Cooking…
- Difficulty: Very easy
- Preparation time: 10 Minutes
- Portions: 18 meatballs
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
with these amounts I made 18 meatballs
- 1.1 lbs zucchini (Grated)
- 1 cup ricotta
- 1.25 cups semolina flour
- 1.4 oz grated parmesan cheese
- 2 tbsps milk
- salt (To taste)
- parsley (To taste)
Steps
Firstly, grate the zucchini and place them in a colander to drain the excess moisture.
After 5 minutes, squeeze the zucchini well and place them in a bowl, add salt and ricotta
start mixing with a fork
Add parmesan, parsley, and continue to mix with the fork
add the milk and semolina while continuing to mix
once all ingredients are combined
start forming your meatballs, you can use your hands or two spoons
place the meatballs on a baking sheet lined with parchment paper and bake at 356 degrees Fahrenheit.
Let them cook for 10 minutes
after 10 minutes, flip the meatballs to form a crust on the other side
the meatballs are ready to be enjoyed, soft and delicious.
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Storage
The meatballs should be stored in the fridge.
