Spiralized Zucchini Ricotta “Meatballs” were inspired by my mother’s meatless meatballs. They’re crisp on the outside and soft on the inside. You won’t miss the meat!
My new favorite meatballs have no meat in them at all! After experimenting with my new food spiralizer, I’ve decided that the whole zoodles thing is not for me. They become quite soggy and soft when cooked. Quite frankly no one in my family is convinced that they can replace their beloved pasta!
I then created these Spiralized Zucchini Ricotta “Meatballs” and the rest is history!
They were inspired by my mom’s famous meatless meatballs. Which reminds, that is another recipe I need to get around to posting!
Growing up, we ate a few of my mother’s meatballs straight out of the pan! That’s of course back when she fried her meatballs. This was right before she simmered them in the Sunday tomato sauce. By the way, you can visit my post to get my mother’s traditional meatball recipe.
These meatballs our one of our favorite antipasto dishes and quite popular at gatherings. Trust me when I tell you they will disappear in minutes!
If you prefer, you can gently simmer them in tomato sauce for about 10 minutes before serving with your favorite pasta. This delicious alternative to traditional meatballs will be loved by vegetarians and non-vegetarians alike!
Watch how easy it is to make them!
How to prepare Spiralized Zucchini Ricotta “Meatballs”
Did I mention how easy these are to prepare? Begin by spiralizing your zucchini. In order to make the zucchini strands easier to handle, give them a rough chop.
Sauté the spiralized zucchini strands in olive oil, until soft, about 4 minutes. Do not brown the zucchini.
Transfer to a bowl and let cool for a few minutes. Add the remaining ingredients and stir together.
Shape into meatballs and bake for 30 minutes, flipping them halfway.
In no time you’ll have these lovely golden “meatballs”!
Tips and suggestions:
- The mixture is very soft, this is normal. This will result in meatballs that are crisp on the exterior but quite soft and moist on the inside.
- Spiralized Zucchini Ricotta “Meatballs” can be prepare a day ahead and reheated in the oven before serving.
Let me know if you’ve tried this recipe by tagging me with your photos with #mangiabedda or @mangiabedda on Instagram and Facebook! Buon appetito!
- 1 lb zucchini about 2 medium zucchini
- 1 tablespoon olive oil
- 2 cups day old bread, crusts removed and torn into small pieces
- ½ cup ricotta
- ½ cup grated parmesan cheese
- 1 small clove of garlic finely minced
- 1 egg lightly beaten
- ¼ cup parsley chopped
- ¼ cup dried bread crumbs
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Olive oil, for greasing parchment paper
- Wash zucchini and trim off both ends. Using a spiralizer, spiralize the zucchini. Give the zucchini strands a rough chop.
- Heat the olive oil in a large skillet on medium-high heat and sweat the zucchini for about 4 minutes, stirring often, until most of the water has evaporated.
- Do not brown the zucchini. Add salt and pepper, to taste. Transfer to a bowl and let sit until the zucchini is cool enough to handle.
- Preheat the oven to 350°F. Line a baking sheet with a lightly oiled sheet of parchment paper.
- Add the remaining ingredients (breadcrumbs through black pepper) to the bowl with the zucchini. Stir until all ingredients are well combined.
- Use your hands to shape the mixture into 16 golf ball sized meatballs. Place the meatballs on the prepared baking sheet.
- Bake for 30 minutes, turning the meatballs half way, until they are browned. Serve hot.
- The mixture is very soft, this is normal. The result will be meatballs that are crisp on the exterior but quite soft and moist on the inside.
- Spiralized Zucchini Ricotta "Meatballs" can be prepare a day ahead and reheated in the oven before serving.
- Please note that the nutritional information may not be 100% accurate and can vary according to the exact size of your meatballs.
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