Ricotta Zucchini "Meatballs"

• Vegetarian

• Produce

  • 1/4 cup Basil, fresh
  • 3 Garlic cloves
  • 1 Yellow onion, large
  • 3 Zucchini

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 cups Tomato/pasta sauce

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 tbsp Italian seasoning
  • 1 tsp Seasoned salt

• Oils & Vinegars

  • 1 Coconut oil

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Dairy

  • 1/4 cup Parmesan
  • 1/2 cup Ricotta cheese, fat-free

Found on diethood.com

Description

Ingredients

• 3 zucchini, grated
• 1 large yellow onion, grated
• 3 garlic cloves, finely chopped
• ½-cup fat free ricotta cheese
• ¼-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
• ¼ 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

Directions

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

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