Zucchini and Ricotta Meatballs: A Light and Flavorful Vegetarian Delight

Zucchini and Ricotta Meatballs are a delightful vegetarian alternative to traditional meatballs, combining the fresh taste of zucchini with the creamy richness of ricotta cheese. These meatballs are perfect for summer meals, offering a light yet satisfying option that can be served as an appetizer, main course, or finger food at gatherings. Their versatility and ease of preparation make them a favorite among both novice and experienced cooks.

Why Everyone Will Love This Recipe

• These meatballs are not only delicious but also:
• Healthy and Light: Packed with vegetables and baked instead of fried.
• Easy to Prepare: Simple ingredients and straightforward steps.
• Versatile: Serve them hot or cold, as a main dish or appetizer.
• Kid-Friendly: A great way to incorporate vegetables into meals for picky eaters.

Pro Tips for the Best Zucchini and Ricotta Meatballs

• Drain the Zucchini: After grating, squeeze out excess moisture to prevent soggy meatballs.
• Use Fresh Ricotta: Opt for high-quality ricotta for a creamier texture.
• Herb Variations: Experiment with herbs like mint, parsley, or dill for different flavor profiles.
• Add a Crunch: Rolling the meatballs in breadcrumbs before baking adds a delightful crunch.
• Serve with Sauces: Pair with homemade tomato sauce, tzatziki, or a yogurt-based dip for added flavor.

Frequently Asked Questions

Can I fry these meatballs instead of baking?

Yes, you can fry them in a pan with a bit of oil until golden brown. Ensure they are cooked through before serving.

How do I store leftovers?

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I freeze these meatballs?

Absolutely. After shaping the meatballs, place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the cooking time.

What can I serve with these meatballs?

They pair well with a fresh salad, pasta, or rice. They also make a great addition to a vegetarian mezze platter.

Can I add other vegetables to the mixture?

Yes, finely grated carrots or chopped spinach can be added for extra nutrition and flavor.

How to Store

Place the cooled meatballs in an airtight container and store them in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 180°C (350°F) for about 10 minutes or until warmed through.

How to Freeze

After shaping the meatballs, arrange them on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen meatballs to a freezer-safe bag or container. They can be stored in the freezer for up to 1 month. When ready to cook, bake them directly from frozen, adding 5–10 minutes to the original baking time.

How to Make Zucchini and Ricotta Meatballs

Step 1

Step 1

Begin by washing and trimming the zucchini. Grate them using a coarse grater and place the grated zucchini in a clean kitchen towel. Squeeze out as much moisture as possible to prevent the meatballs from becoming too soft.

Begin by washing and trimming the zucchini. Grate them using a coarse grater and place the grated zucchini in a clean kitchen towel. Squeeze out as much moisture as possible to prevent the meatballs from becoming too soft.

Step 2

Step 2

In a large mixing bowl, combine the drained zucchini, ricotta cheese, grated Parmesan, breadcrumbs, and the egg. Add the chopped basil, and season with salt and pepper to taste. Mix all the ingredients until well combined. If the mixture feels too wet, add a bit more breadcrumbs to achieve the desired consistency.

In a large mixing bowl, combine the drained zucchini, ricotta cheese, grated Parmesan, breadcrumbs, and the egg. Add the chopped basil, and season with salt and pepper to taste. Mix all the ingredients until well combined. If the mixture feels too wet, add a bit more breadcrumbs to achieve the desired consistency.

Step 3

Step 3

Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Lightly grease the parchment with olive oil to prevent sticking.

Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Lightly grease the parchment with olive oil to prevent sticking.

With damp hands, form the mixture into small balls, approximately the size of a walnut, and place them on the prepared baking sheet. Drizzle a little olive oil over the top of each meatball to help them brown nicely.

Step 4

Step 4

With damp hands, form the mixture into small balls, approximately the size of a walnut, and place them on the prepared baking sheet. Drizzle a little olive oil over the top of each meatball to help them brown nicely.

Bake in the preheated oven for 15–20 minutes, or until the meatballs are golden brown and firm to the touch. Remove from the oven and let them cool slightly before serving.

Step 5

Step 5

Bake in the preheated oven for 15–20 minutes, or until the meatballs are golden brown and firm to the touch. Remove from the oven and let them cool slightly before serving.

Serve the Zucchini and Ricotta Meatballs warm or at room temperature, accompanied by your favorite dipping sauce or a fresh salad.