Zucchini and Ricotta Baked Meatballs

Prep Time 25

Cook Time 30

Total Time 55

Course Appetizer, Main Course

Cuisine American, Italian

Servings 6

Large Mixing Bowl Big enough to comfortably mix all ingredients without overworking the meat.
Box grater or food processor For grating the zucchini. A food processor makes quick work of it, but a standard box grater works just fine.
Clean kitchen towel or cheesecloth Used to squeeze excess moisture from the zucchini. This step is crucial for the right texture.
Measuring cups and spoons Accurate measurements help keep this a reliable basic meatball recipe.
Rimmed baking sheet Ensures any juices stay contained while the meatballs bake.
Parchment paper or foil Makes cleanup easier and prevents sticking.
Cookie scoop or spoon Helps portion evenly sized meatballs so they cook at the same rate.

Ground meat 1½ pounds
A mix of ground beef and ground pork works beautifully here and leans toward a classic italian meatballs recipe flavor profile. You can also use all beef or substitute ground turkey if you prefer something lighter.
Zucchini 2 medium
Finely grated. Zucchini adds moisture and tenderness without making the meatballs taste vegetal. Be sure to squeeze out excess water.
Whole-milk ricotta cheese 1 cup
This is the secret to soft luxurious meatballs. Whole-milk ricotta gives you richness and structure without heaviness.
Eggs 2 large
These bind everything together and help the meatballs hold their shape while baking.
Breadcrumbs 1 cup
Plain or Italian-style breadcrumbs both work. They absorb moisture and keep the texture light. Panko can be used for a slightly airier result.
Grated Parmesan cheese ¾ cup
Adds saltiness and depth. Freshly grated is best for flavor and melt.
Garlic 4 cloves
Minced finely so it distributes evenly through the mixture.
Fresh parsley ½ cup, chopped
Brightens the meatballs and balances the richness of the ricotta and meat.
Dried oregano 2 teaspoons
A nod to traditional homemade italian meatballs.
Salt 2 teaspoons
Essential for bringing out all the flavors.
Black pepper 1 teaspoon
Freshly ground if possible.
Olive oil 2 tablespoons
Used for brushing or drizzling over the meatballs before baking.

Start by grating the zucchini using the fine side of a box grater or a food processor. Place the grated zucchini into a clean kitchen towel or cheesecloth and squeeze firmly over the sink. You want to remove as much liquid as possible. This prevents soggy meatballs and keeps the mixture cohesive.

In a large mixing bowl, add the ground meat, drained zucchini, ricotta cheese, eggs, breadcrumbs, Parmesan, garlic, parsley, oregano, salt, and black pepper. Use clean hands or a fork to gently combine everything. Mix just until the ingredients are evenly distributed. Overmixing can lead to dense meatballs.

Preheat your oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper. Using a cookie scoop or spoon, portion the mixture into evenly sized balls, about 1½ inches in diameter. Roll gently between your palms and place them on the baking sheet with a little space between each one.

Lightly brush or drizzle the meatballs with olive oil. This encourages browning and helps lock in moisture while baking.

Transfer the baking sheet to the oven and bake for 30 minutes, or until the meatballs are golden on the outside and cooked through. If you want extra color, you can broil them for the final 2 minutes, keeping a close eye to avoid burning.

Let the meatballs rest for about 5 minutes before serving. This helps the juices redistribute and keeps them tender when cut or bitten into.