Do you add egg when making meatballs?

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

What do Italians use instead of ricotta?

Mascarpone : Another Italian cheese, mascarpone makes a great ricotta substitute. However, since mascarpone is more tart and flavorful, you should only use it in dishes with other strong flavors.

What not to do when making meatballs?

5 Mistakes to Avoid When Making Meatballs Not seasoning the meat. Not adding any moisture to the meat. Over-mixing the meat. Not shaping the meatballs correctly. Not forming evenly-sized meatballs. May 1, 2019

What happens if you forget to put egg in meatballs?

Without them you might find the texture of your meatballs to be a little crumbly and they may fall apart if handled roughly . If you don't have any eggs or don't want them in your food, then make the meatballs without them. I've done it on occasion and it isn't the end of the world.

What does adding milk to meatballs do?

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs .

What is ricotta made from?

Commonly, fresh ricotta cheese can be made from cow's milk . However, it can also be made from goat, sheep, and water buffalo milk. Ricotta is made from whey, the liquid left over from the cheese-making process of other cheeses.

What is ricotta traditionally made from?

Ricotta cheese was traditionally made in Italy from the whey from sheep milk cheese , which was heated to denature and coagulate the whey proteins; the coagulated protein was scooped from the whey.

What is ricotta sauce made of?

Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water.

What is inside ricotta?

Ricotta (Italian: [riˈkɔtta]) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.

Ricotta Zucchini Meatballs Recipe | Easy Vegetarian Meatballs (2024)

Diethood » Recipes » Meal Type » Vegetarian » Ricotta Zucchini Meatballs Recipe

Jump to RecipeRate This Recipe

By: KaterinaPosted: Aug 15, 2016Updated: Dec 16, 2023

4.75 from 8 votes

This post may contain affiliate links. Please read our disclosure policy.

Experience the melt-in-your-mouth magic of these ricotta zucchini meatballs, expertly made with a combo of cheeses and deliciously topped with warm tomato sauce. This easy zucchini recipe is the perfect solution for utilizing your summer zucchini harvest!

Ricotta Zucchini Meatballs Recipe | Easy Vegetarian Meatballs (2)

Also known as Polpette di zucchine e ricotta, these vegetarian zucchini meatballs pack a punch of flavor that’s so good and irresistible. Prepared with zucchini and ricotta, they are a light treat that combines nutrition and indulgence. Made from freshly grated zucchini, these “meatballs” offer a delicious way to incorporate more vegetables into your meals. The zucchini lends a light, delicate flavor to the meatballs while ensuring they remain moist and tender. Adding ricotta cheese provides the meatballs with a richer, smoother consistency and adds a delicious creaminess.

Ricotta Zucchini Meatballs Recipe | Easy Vegetarian Meatballs (3)

Why I Love This Zucchini Recipe

Vegetarian-Friendly: This recipe offers a fantastic vegetarian alternative to traditional meatballs, making it a great choice for those who are vegetarians or simply looking to reduce their meat consumption.
Nutritious: Zucchini is low in calories but high in fiber, vitamins, and minerals, making these meatballs a nutritious choice. (Source)
Versatile: They can be served in various ways – over pasta, on a sub for a vegetarian meatball sandwich, or even by themselves as a hearty appetizer or snack.

Ingredients For Zucchini Meatballs

Zucchini: I used 3 zucchini and grated them with a cheese grater.
Yellow onion: Also grated
Garlic
Ricotta cheese
Freshly grated parmesan
Egg
Panko breadcrumbs
Seasoned salt & black pepper
Italian Seasoning
Chopped fresh basil
Coconut oil for frying,you can also use vegetable oil
Tomato sauce or pasta sauce

How To Make Zucchini Meatballs

Ricotta Zucchini Meatballs Recipe | Easy Vegetarian Meatballs (4)

Ricotta Zucchini Meatballs Recipe | Easy Vegetarian Meatballs (5)

Grate zucchini and onions using a box grater or food processor. Mix in garlic.
Bundle grated veggies in a cheesecloth or paper towel, twist and squeeze to remove excess water, then set aside.
In a bowl, mix ricotta, parmesan, egg, panko crumbs, seasoned salt, black pepper, Italian Seasoning, and basil. Add the drained zucchini mixture, mix well.
Form the mix into 12 golf-ball sized meatballs.
Preheat the broiler. Heat an inch of oil in a cast iron skillet on medium-high heat.
Cook the “meatballs” in batches in the skillet for about 5 minutes, until browned on all sides. Transfer them to a paper towel lined plate.
Once all the meatballs are cooked, place them back in the skillet, pour tomato sauce over, and broil for 4-5 minutes until the sauce is bubbly and meatballs are fully cooked.
Serve the meatballs over pasta, garnished with freshly grated parmesan and chopped basil.

Ricotta Zucchini Meatballs Recipe | Easy Vegetarian Meatballs (6)

Recipe Tips And Variations

Drain the Zucchini: Zucchini has a high water content. To ensure your meatballs don’t become soggy, drain the zucchini well after grating. Use a clean dish towel or cheesecloth and squeeze out as much liquid as you can.
Cheese Swap: If you can’t find ricotta or prefer a different cheese, you can substitute with cottage cheese. It has a similar texture and will still lend a nice creaminess to the meatballs.
Bread Crumbs: The recipe calls for panko breadcrumbs, but you can also use regular breadcrumbs if that’s what you have on hand. If you’re looking for a gluten-free option, almond meal could work as well.
Frying Oil: If you’re not a fan of coconut oil, you can use other high-heat oils such as canola oil or avocado oil.
Serving Options: While these meatballs are delicious with pasta, they’re also great with my recipe for spaghetti squash for a low-carb option, or you could serve them with a side of polenta, risotto, steamed vegetables, or a fresh salad.

Proper Storage

If you have leftovers, transfer the zucchini meatballs to an airtight container and keep them in the fridge for 1 to 2 days or freeze them for up to 3 months. They can be reheated in the oven or microwave when ready to serve them again.

More Zucchini Recipes

Creamy Ricotta Zucchini Noodles
Quinoa Zucchini Fritters
Cheesy Zucchini Lasagna Rolls
Apple Zucchini Bread
Cheesy Bacon and Corn Stuffed Zucchini