Zucchini and Ricotta Meatballs: A Light and Flavorful Italian Dish
Zucchini and ricotta meatballs, known as “Polpette di Zucchine e Ricotta,” are a delightful and wholesome dish that brings the fresh flavors of summer right to your table. These savory meatballs are perfect for lunch or dinner, offering a light yet satisfying alternative to traditional meat-based recipes. Made with grated zucchini, creamy ricotta, and a touch of aromatic basil, these meatballs are wonderfully tender and full of flavor. A perfect dish for anyone looking for a healthier yet delicious meal!
Ingredients for Zucchini and Ricotta Meatballs
| Ingredients | Quantity |
|---|---|
| Zucchini | 350g |
| Ricotta cheese (cow’s milk) | 200g |
| Breadcrumbs | 50g |
| Egg | 1 |
| Fresh basil | 3 leaves |
| Grana Padano cheese (DOP) | 50g |
| Salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
Nutritional Information (per serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 65 kcal |
| Protein | 3g |
| Carbohydrates | 6g |
| Fat | 3g |
| Fiber | 1g |
| Sodium | 150mg |
Note: Nutritional information is estimated and may vary based on specific ingredient brands and portion sizes.
Step-by-Step Instructions for Zucchini and Ricotta Meatballs
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Prepare the Ricotta: Begin by draining the ricotta cheese to remove excess liquid. Place the ricotta in a fine mesh strainer or colander, allowing it to sit and drain while you prepare the other ingredients. This step ensures that the ricotta does not make the meatball mixture too wet.
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Grate the Zucchini: Wash the zucchinis thoroughly, then cut off the ends. Using a large-hole grater, grate the zucchinis until you have about 300g of finely shredded zucchini. Transfer the grated zucchini into a clean bowl. If you notice excess moisture from the zucchini, gently press the zucchini with your hands or a cloth to remove any extra liquid.
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Combine the Ingredients: In the bowl with the grated zucchini, add the drained ricotta cheese. Stir to combine. Then, add the breadcrumbs, egg, and Grana Padano cheese. Season the mixture with a pinch of salt and a sprinkle of black pepper. Chop the fresh basil finely and add it to the mixture for an aromatic touch. Mix everything together until all ingredients are fully incorporated.
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Shape the Meatballs: With your hands, take a spoonful of the mixture and roll it into a ball about 30g in weight. Lightly flatten each ball with your palms to form a small disc shape. Continue this process until all of the mixture is used up. You should end up with around 20 meatballs.
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Prepare the Baking Tray: Line a baking sheet with parchment paper to prevent sticking. Place the shaped meatballs on the tray, making sure they are spaced out evenly. Drizzle a small amount of extra virgin olive oil over the top of the meatballs to help them cook to a golden, crispy perfection.
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Bake in the Oven: Preheat your oven to 200°C (about 400°F) in a static setting (not fan-assisted). Bake the meatballs for approximately 25 minutes. Halfway through the cooking time, flip the meatballs to ensure they cook evenly on both sides and develop a crispy, golden exterior.
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Serve and Enjoy: Once the meatballs are fully cooked and golden, remove them from the oven. Serve them immediately while they are still hot and fresh. These zucchini and ricotta meatballs are perfect as a light main course or as a side dish to accompany your favorite meals.
Tips for Success
- Draining the Ricotta: Don’t skip draining the ricotta—this step is essential for preventing the meatball mixture from being too wet. A dry mixture helps form the meatballs without them falling apart during baking.
- Adjust the Texture: If the mixture feels too loose or wet, add a little more breadcrumbs to achieve a firmer consistency. If it feels too dry, add a little more ricotta or a splash of milk.
- Baking Variations: For a slightly different texture, you can pan-fry the meatballs in a bit of olive oil instead of baking them. This will give them a crispier exterior but will require a bit more attention to prevent burning.
- Serving Suggestions: These meatballs are great on their own or can be served with a side of tomato sauce or a fresh salad for a complete meal. You can also serve them in a sandwich or wrap for a quick lunch.
Final Thoughts
Zucchini and ricotta meatballs are a simple yet flavorful dish that can be enjoyed by the whole family. Whether you are looking for a light meal or a side dish to complement your dinner, these meatballs are versatile and easy to make. The combination of fresh zucchini, creamy ricotta, and fragrant basil creates a delightful flavor profile, while the Grana Padano adds a touch of richness and depth. These meatballs are not only delicious but also a great way to incorporate more vegetables into your diet in a fun and tasty way.
Perfect for those who are vegetarian or simply looking for a healthier meal option, zucchini and ricotta meatballs are a must-try! Whether served on their own or paired with a variety of accompaniments, they will surely become a new favorite in your culinary repertoire.
