Ricotta Zucchini "Meatballs"

Ricotta Marrow "Meatballs" - Toothsome, melt-in-your-mouth-amazing zucchini meatballs with ricotta and parmesan mallow, lidded with a change and frothy tomato sauce.

Ricotta Marrow "Meatballs" - Pleasing, melt-in-your-mouth-amazing marrow meatballs with ricotta and cheese mallow, lidded with a warm and frothy tomato sauce.

Serious meditate. I'm unusual. At what characteristic should a predestinate somebody ending bill marrow recipes? I'm asking for a individual. Her mom's garden definite to alteration all the zucchini in the world and my individual honourable keeps action them.

Also, what would materialise to one if they ate an entire garden of marrow? I'm She's exploit actual accurate to that content, and blames these marrow meatballs, for the most component.

Ingredients

• 3 zucchini , grated
• 1 large yellow onion , grated
• 3 garlic cloves , finely chopped
• 1/2- cup fat free ricotta cheese
• 1/4- cup freshly grated parmesan , plus more for garnish
• 1 large egg
• 1 cup panko breadcrumbs
• 1 teaspoon seasoned salt
• fresh ground black pepper , to taste
• 1 tablespoon Italian Seasoning
• 1/4 cup chopped fresh basil , plus more for garnish
• coconut oil for frying (you can also use vegetable oil)
• 2 to 3 cups tomato/pasta sauce

Instructions

1. Grate the zucchini and onions on the large holes of a box grater or in a food processor.
2. Place in a large bowl and stir in the garlic; mix until everything is well combined.
3. Transfer zucchini mixture to a large sheet of paper towel or a cheesecloth; wrap up the zucchini mixture and twist tightly into a ball.
4. Squeeze the ball over the sink or a bowl to catch all the water.
5. Unravel the cheesecloth and set the zucchini mixture aside.
6. In a mixing bowl, combine ricotta cheese, parmesan, egg, panko crumbs, seasoned salt, black pepper, Italian Seasoning, and basil; stir until everything is well combined.
7. Add zucchini mixture to the ricotta mixture and continue to mix until thoroughly incorporated.
8. Shape the mixture into 12 golf-ball sized meatballs.
9. Preheat broiler.
10. Add an inch of oil to a cast iron skillet and heat over medium-high heat.
11. Working in batches, add the "meatballs" to the skillet and cook for 5 minutes, turning occasionally, until browned on all sides.
12. Remove to a paper towel lined plate.
13. Once all the meatballs are done, add them back to the skillet and pour tomato sauce over them.
14. Broil for 4 to 5 minutes, or until sauce is warm and bubbly and meatballs are completely cooked through.
15. Remove from oven and serve over prepared whole wheat pasta.
16. Garnish with freshly grated parmesan and chopped fresh basil.

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