Zucchini is one of my favorite ingredients in any recipe (sweet or savory) and I love that they’re the star of this dish! Simply enter your email address and name below. Add the panko breadcrumbs, … Just curious if you can make and freeze these?!?! – or 2/3 cup per zucchini, for a total of 3 cups? But when I'm in the mood for something lighter - and I also have a few zucchini lying around - then baked turkey … Once the meatballs are done cooking return the pan to the stove top over medium heat. *To lower the sodium content, try using part skim ricotta, half the seasoned salt, and use low sodium panko crumbs and no-salt tomato sauce. Place in a large bowl and stir in the garlic; mix until everything is well combined. You can even bake the gluten free meatballs in the sauce if you want the tomato flavors to bake in!) haha . Spiralized Zucchini Ricotta "Meatballs" can be prepare a day ahead and reheated in the oven before serving. Hi Bertrice!! Give the zucchini strands a rough chop. Bake meatballs, uncovered, the last 30 minutes or … Slice them with a mandolin or grate them. Wrap up and squeeze out the excess moisture over a bowl or sink. Use a good non-stick or cast-iron pan to reduce the amount of oil needed for browning the zucchini meatballs. This will result in meatballs that are crisp on the exterior but quite soft and moist on the inside. We should feel really good about our healthy food choices. … Bake zucchini 50 minutes or until thermometer inserted in meat mixture registers 160°F and zucchini is tender, turning zucchini once. Spiralized Zucchini Ricotta “Meatballs” These meatless "meatballs" have become a favourite family antipasto or snack! Gail I have baked these in the oven and froze them and they have worked out great, family really liked them. You can absolutely bake these. And a great way to use up more of that mountain of zucchini waiting in my kitchen. Are you saying 2/3 cup for the whole recipe? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX! It is perfection. For 3 zucchini at 2/3 cups each, that would be 2 cups. Oh my, these look positively swoon-worthy!! I mean, picture-taker! Zucchini Meatballsare meatless, made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a Pomodoro sauce. You can go against me and use EVOO + an all-clad skillet, but don’t make me say “I told you so.”. Hi Gail! . My ‘meatballs’ didn’t stick together well at all, though they tasted delicious anyway. Preheat the oven to 180°C. I hope you enjoy my recipes! Diethood will use the information you provide to send updates & marketing. I love the meatless version of meatballs! Here’s what’s up, though. Post was not sent - check your email addresses! Use a meat thermometer to check to ensure they have an internal temperature of 165 degrees. The meatballs will stay fresh in the refrigerator 3 to 5 days. Hello! Another point. Everything tastes SO GOOD and I can’t stop! 35 mins. Mix with your hands until well combined. Garnish with freshly grated parmesan and chopped fresh basil. Stir well, then stir in the flour just until incorporated. 2 tbsp plus 1 tbsp grated parmesan cheese (1 tbsp for topping) Directions. If you want to eat them with zucchini, using a Spiralizer. Serve immediately, … Transfer zucchini mixture to a large sheet of paper towel or a cheesecloth; wrap up the zucchini mixture and twist tightly into a ball. Good Lord….PLEASE be a label reader. Nevertheless, these zucchini meatballs are the BEST way to use up all the zucchini that you have on hand. You might be able to find low sodium tomato sauce, too. Hi Pamela!! Hi!! In a mixing bowl, combine ricotta cheese, parmesan, egg, panko crumbs, seasoned salt, black pepper, Italian Seasoning, and basil; stir until everything is well combined. Roll the mixture into balls about the size of a golf ball. Use your hands to shape the mixture into 16 golf ball sized meatballs. Preheat the oven to 350°F. Sorry you had issues with them sticking together! Coconut Oil OR Vegetable Oil work best. Mine completely fell apart. Turkey Zucchini Meatballsare made with fresh zucchini and lean ground turkey. Zucchini Ricotta Casserole is a deconstructed version of zucchini rollups or Eggplant rollatini. 4. Prep Time: 10 minutes. Wash zucchini and trim off both ends. It's meatless and made with zucchini, herbs and cheese, served with marinara sauce. See more ideas about ricotta meatballs, ricotta, meatballs. Spiralized Zucchini Ricotta "Meatballs" by Mangia Bedda. Bake the meatballs at 350 degrees F in your oven until they are cooked through. Your zucchini meatballs will keep refrigerated for 3-4 days. I have a million zucchini right now but am unsure how previously shredded and frozen zucchini would work with this recipe after it’s been thawed and drained. Add … The mixture is very soft, this is normal. I tried that twice, but they fell apart both times. Using a spiralizer, spiralize the zucchini. Add salt and pepper, to taste. Saved by Snackable Studios. Use your hands to shape the mixture into about 8-9 meatballs. I have tons (literally) of Pattypan Squash, I am also going to assume I could substitute that for the Zucchini? I too would like more clarification about the amount of zucchini. I agree about the sodium :/ … you can try to skip the seasoned salt or reduce it by half and also use low sodium panko crumbs. Download one of my cookbooks and get instant access to easy & delicious recipes you won't find on this site. I have so many mangoes still on my tree that I’ll make a double recipe and puree one to see if it’s good that way. Like the size when you *should* pick them (about eight inches) or the size your neighbor leaves on your front porch in the dead of night (baseball bat size). Thank you, Melinda, for chiming in!! These meatless "meatballs" have become a favourite family antipasto or snack! Return the pan to the oven and roast the meatballs for 10-15 minutes, or until nicely charred on the outside and cooked through. Place the grated zucchini in a clean kitchen towel. Thanks. Serve hot. Copyright 2020 Diethood (Katerina Petrovska). Thanks! Once the oil is warm, carefully add the meatballs. … Unravel the cheesecloth and set the zucchini mixture aside. Put them in the fridge for 30-60 mins to firm up. When grated, you end up with about 2/3 cup of zucchini. Ricotta Meatballs Zucchini Meatballs Appetizers For A Crowd Seafood Appetizers Zucchini Appetizers Italian Tomatoes Recipe Italian Recipes Vegetable Recipes … Once all the meatballs are done, add them back to the skillet and pour tomato sauce over them. *. I didn’t weigh the zucchini – it was just normal sized 10-ish inch zucchini. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. OMG, I made these meatballs today and love them! ‘Cause IT IS! . You will receive an email containing a link to set your password. P.S. Enjoy these delicious zucchini ricotta meatballs inspired by my mother's meatball recipe as an appetizer. Stir until all ingredients are well combined. Add the remaining ingredients (breadcrumbs through black pepper) to the bowl with the zucchini. An easy zucchini recipe perfect for using your summer bounty! It would be helpful, however, if you also posted the amount of servings for each. Log in. 1 (340g) package Green Giant* Veggie Spirals Zucchini . . This meal is a sweet and savory saucy explosion with freshly made pasta, vegetables, and meatless meatballs Your recipe worked out perfectly. I’m wondering, could you bake these instead of frying? a bit of cheese, too, but still! Hi Eileen! I have never tried freezing the meatballs so I don’t know for sure if it will work, but I do have a couple bags of shredded zucchini in the freezer and intend to use it to make these meatballs again. Add the zucchini, garlic, and onion to the food processor and process with the shredder. Put them in a 350 oven for 20-25 minutes on a greased baking sheet. Also known as Polpette di zucchine e ricotta …  Allow that to just roll off the tongue, Mario Batali-style… there. Ricotta Zucchini "Meatballs" - Delicious, melt-in-your-mouth-amazing zucchini meatballs with ricotta and parmesan cheese, topped with a warm and bubbly tomato sauce! One of my favorite turkey meatball recipes is turkey and ricotta meatballs. Once spiralized place on a plate covered with paper towels and press the excess moisture out. 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