Zucchini Meatballs Ricotta

Let sit 20 minutes. This meatball recipe is an easy zucchini recipe perfect for using your summer bounty.

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Zucchini meatballs ricotta. Meatballs are always a favorite. Add some more salt and pepper. Today I would like to share with you my Zucchini meatballs recipeWritten recipe.

18 teaspoon black pepper. 3 tablespoons chopped basil plus leaves for garnish. Meatballs 1 tablespoon olive oil 2 garlic cloves minced 2 ½ cups grated zucchini Zest of ½ lemon ¼ cup finely chopped basil 2 tablespoons finely chopped oregano I used dried 1 cup.

1-14 pounds unpeeled zucchini grated. Spray the top and bake until firm and browned about 20 to 25 minutes. Step 1 In a large bowl combine the zucchini garlic scallions ricotta eggs lemon zest and 1 teaspoon each of salt and pepper.

Place the beef zucchini onion garlic Parmesan dill breadcrumbs and eggs in a bowl. 1 teaspoon olive oil. Step 2 Gently form into 30.

Stir well then stir in the flour just until incorporated. Add the ricotta basil Parmigiano-Reggiano panko breadcrumbs salt chili flakes and the egg to a bowl and mix until well mixed. 2 cloves garlic crushed.

Add salt and pepper generously and mix everything with your hand. Mix in with the zucchini the ricotta. Then add the zucchini mixture and continue to mix to make sure its consistent and holds together.

12 teaspoon kosher salt. Wring out the excess water from the zucchini in a paper towel. Step 1 Mix together the beef pork ricotta panko onion parsley Parmesan milk egg 1 teaspoon salt and ½ teaspoon pepper in a large bowl until just combined.

Grate the zucchini and add the salt. Heat the sauce in a large deep skillet to warm the sauce about 4 to 5 minutes. These Ricotta Zucchini Meatballs are melt-in-your-mouth-amazing.

Add an inch of oil to a high sided skillet and preheat to 360 degrees F. Form the zucchini mixture into 16 balls about 1 oz each rolling tightly and transfer to the prepared baking sheet.

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