Zucchini and Ricotta Meatballs

Zucchini and ricotta meatballs are a light and flavorful dish, perfect for an appetizer or as a main course. Here is the recipe:

Ingredients

• 2 medium zucchinis
• 250 g of fresh ricotta
• 1 egg
• 100 g of grated Parmesan cheese
• Breadcrumbs, as needed
• Salt, to taste
• Pepper, to taste
• Nutmeg, to taste (optional)
• Extra virgin olive oil or frying oil

Preparation

1. Start by washing the zucchinis, then grate them with a large-hole grater, collecting the pulp in a bowl.
2. Add a pinch of salt to the grated zucchinis and let them rest for about 15-20 minutes. This step will help the zucchinis lose part of their water content.
3. Squeeze the zucchinis well to remove the excess water.
4. In a large bowl, combine the squeezed zucchinis, ricotta, egg, grated Parmesan, a pinch of salt, pepper, and, if you like, a pinch of nutmeg.
5. Mix the ingredients well until you obtain a homogeneous mixture.
6. Add breadcrumbs as needed to obtain a dough that can be worked with your hands, without being too moist.
7. Take small amounts of the mixture and form balls the size of a walnut.
8. If you decide to bake them, place the meatballs on a baking tray lined with parchment paper, drizzle them with a little oil, and bake in a preheated oven at 200 °C for about 20 minutes or until golden.
9. If you prefer to fry them, heat plenty of oil in a pan and fry the meatballs until they become golden and crispy. Then drain them on paper towels to remove excess oil.
10. Serve hot or warm.

Curiosity

Zucchini and ricotta meatballs can be considered a vegetarian variant of the classic meatballs. They are a great way to get people to eat vegetables, even those who usually avoid them, and can be enriched with aromatic herbs such as basil or mint for an even fresher and summery taste.

Enjoy your meal!