Zucchini Beef Meatballs made with ricotta cheese are soft, pillowy, and utterly delicious. I like to serve them with pasta marinara for a lightened up comfort meal that got raves from all.
7ouncezucchinitrimmed and grated (about a packed cup)
1large egglightly beaten
3heaping Tbsp mincedfresh! parsley
1/2tspfresh cracked black pepper
olive oilfor brushing
3/4lbspaghetticooked al dente
1jar of your favorite marinara sauceheated
grated Parmesan cheese
fresh basil leaves
Put the zucchini in a clean kitchen towel and squeeze out the excess moisture. Add it to a bowl along with the beef, egg, cheese, parsley, garlic, salt, and pepper. I like to use my stand mixer with the paddle attachment to mix ground meat for meatballs and meatloaves, I find it does a perfect gentle job of mixing everything well without compacting the meat. You can also do this with clean hands. Whichever method you chose, mix the ingredients so they're well blended together without over mixing.
I use my 1 1/2 inch cookie scoop to scoop out the meat mixture and roll into 20 balls. Place on a cookie sheet and lightly brush the balls with olive oil. You can refrigerate the meatballs at this point if you like. I like to refrigerate for about 20 minutes to allow them to firm up.
Meanwhile preheat the oven to 375F
Cook the meatballs for about 10-15 minutes, then finish under the broiler to get some nice caramelization. A thermometer should read 160F when they're done.
Serve hot over spaghetti and your favorite marinara sauce, with a shower of Parmesan cheese.
Makes 20 meatballs, serves 4.
As an alternative cooking method you can brown the meatballs and then finish cooking them in the marinara sauce.
https://theviewfromgreatisland.com/zucchini-beef-meatballs-recipe/ April 15, 2019