QUICK ZUCCHINI, RICOTTA, AND SPECK MEATBALLS, quick and easy, a delicious main course perfect for lunch or dinner, soft and delicious.
Simple and tasty zucchini, ricotta, and speck meatballs, prepared in 10 minutes and cooked in a pan or in the oven if preferred, perfect to enjoy at both lunch and dinner.
They were very much liked by the little one at home too, zucchini, ricotta, and speck meatballs are very soft, they melt in your mouth, and can be enjoyed one after another.
Of course, if you don’t like speck, you can use ham or leave it out entirely, and ricotta can be replaced with cream cheese or robiola.
The meatball recipe is very simple; the zucchini is used raw, not cooked first, so preparation takes just a few minutes.
Follow me in the kitchen today for zucchini, ricotta, and speck meatballs!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 7 oz zucchini
- 1 egg
- 2 oz speck
- 2 oz provola cheese
- 5 oz ricotta
Preparation
Grate the zucchini with a large-hole grater and collect them in a bowl.
Add the ricotta and mix, combine the egg, salt to taste, and mix again.
Cut the cheese into cubes and the speck into pieces, add the speck to the rest of the ingredients and mix again, if needed, add some breadcrumbs.
Form the meatballs by adding a piece of cheese in the center, close them, and roll them in breadcrumbs.
Fry in a pan turning them or bake in the oven, as you prefer.
Bon appétit
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