If you love meatballs but want something a little lighter, juicier, and weeknight-friendly, these zucchini and ricotta baked meatballs might just become your new favorite. They’re tender without being mushy, rich without being heavy, and packed with flavor thanks to fresh zucchini, creamy ricotta, herbs, and just enough cheese. This is the kind of dish that feels comforting and familiar, yet a little smarter than the classic versions many of us grew up with.
What really makes this recipe shine is how approachable it is. It works beautifully as a simple meatball recipe for beginners, but it still delivers the kind of results you’d expect from the best homemade meatballs. Baking them instead of frying keeps things cleaner and easier, which makes this one of those easy dinner recipes you’ll come back to again and again. Whether you’re serving them with pasta, tucking them into a sandwich, or eating them straight from the pan, these baked meatballs strike that perfect balance between wholesome and indulgent.
Zucchini and Ricotta Baked Meatballs
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Appetizer, Main Course
Cuisine American, Italian
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.
For the Meatballs
- 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.
Prepare the zucchini
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.
Build the meatball base
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.
Shape the 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.
Prepare for baking
Lightly brush or drizzle the meatballs with olive oil. This encourages browning and helps lock in moisture while baking.
Bake to perfection
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.
Rest and serve
Let the meatballs rest for about 5 minutes before serving. This helps the juices redistribute and keeps them tender when cut or bitten into.
Pairings
These zucchini and ricotta baked meatballs are incredibly versatile, which makes them ideal for a wide range of meals and occasions.
Pasta and Sauces
Serve them with spaghetti or rigatoni and a classic marinara sauce for a comforting meal that feels like a traditional italian meatballs recipe with a lighter twist. They also pair beautifully with creamy sauces, especially ones made with lemon, garlic, and olive oil.
Grains and Vegetables
For a lighter plate, pair the meatballs with roasted vegetables and farro, quinoa, or polenta. The ricotta keeps the meatballs moist enough to shine without a heavy sauce.
Sandwiches
Tuck them into crusty bread with melted mozzarella and a spoonful of sauce for a meatball sub that feels indulgent without being greasy. This is where many people start calling them the best meatballs ever.
Appetizers and Meal Prep
These baked meatballs work well as an appetizer with toothpicks and a dipping sauce, or as part of a weekly meal prep. They reheat beautifully and stay tender, which is why they’re often compared to some of the best meatball recipes ever.
FAQs
1. What type of meat works best for this recipe?
A blend of beef and pork gives you the most flavor and tenderness, similar to classic homemade italian meatballs. All beef works well too, and ground turkey is a good option if you want something lighter.
2. Can I make these meatballs ahead of time?
Yes. You can shape the meatballs and refrigerate them for up to 24 hours before baking. They’re also excellent for freezing after baking, making them a great addition to your rotation of easy homemade meatballs.
3. Can these be cooked in a slow cooker?
While this recipe is designed as baked meatballs, you can transfer them to a slow cooker with sauce after baking if you want a homemade meatballs crockpot-style finish for serving later.
4. Why is it important to drain the zucchini?
Zucchini holds a lot of water. Draining it thoroughly ensures the meatballs hold together and maintain the right texture, which is key for any reliable meatball recipe.
5. Are these suitable for beginners?
Absolutely. This is a meatball recipes easy enough for first-time cooks, but flavorful enough to rival the best homemade meatballs recipe you’ve ever had.
