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Zucchini Ricotta Meatballs


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  • 3 zucchini
  • 1 red onion
  • 3 cloves garlic
  • 1/2 cup ricotta
  • 1/4 cup Parmigiano-Reggiano
  • 1 egg (lightly beaten)
  • 3/4 cup Panko breadcrumbs
  • 1/4 cup basil (chopped, plus more to serve)
  • 1 tablespoon oregano (chopped)
  • 1 pinch red chili flakes
  • salt and freshly ground black pepper to taste
  • canola oil for frying (substitute with olive oil or coconut oil)
  • 1 jar tomato sauce (to serve)


Preparation time 30mins
Cooking time 45mins


Step 1

Using a food processor with the grater attachment, grate the zucchini. (Alternatively, use a hand grater.) Place the grated zucchini in a large bowl, lined with a kitchen towel. Grate the onion and garlic and add it to the bowl with the zucchini. Squeeze the vegetables until most of the liquid has been removed. Add the dried veggies to a clean bowl, along with the ricotta, Parmigiano-Reggiano, egg, breadcrumbs, basil, oregano, red chili flakes, salt and pepper. Stir to combine.
Pour an inch of oil into a high-sided skillet. Preheat oil to 360°F.
Form the zucchini-ricotta mixture into balls about the size of a golf ball. Working in batches, drop the zucchini meatballs into the oil. Cook, turning occasionally until the outsides are golden-brown and the insides are cooked through, about 5 minutes. Remove to a paper towel-lined plate. Season with salt.
Meanwhile, bring the tomato sauce up to a simmer.
To serve, dollop some warm sauce onto a plate, Place a few zucchini meatballs on top. Finish with freshly grated Parmigiano-Reggiano and torn basil.

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