Are you ready to indulge in a mouthwatering dish that’s both healthy and satisfying? Say hello to our Gluten Free Zucchini Ricotta Meatballs! These delightful meatballs are not only packed with flavor but also cater to gluten-free diets, making them the perfect choice for everyone at your dinner table. With a crispy exterior and a soft, cheesy center, they’re sure to become a family favorite. Plus, they’re incredibly easy to make, taking just under an hour from start to finish. Dive into this recipe that combines the freshness of zucchini with the creaminess of ricotta, and discover how to elevate your weeknight meals with a touch of Italian flair!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups grated zucchini
- 1 cup ricotta cheese
- 1/2 cup gluten-free breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the zucchini by grating it using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. This is crucial to prevent the meatballs from becoming too wet.
- In a large mixing bowl, combine the squeezed zucchini, ricotta cheese, gluten-free breadcrumbs, egg, grated Parmesan cheese, garlic powder, salt, and pepper. Mix thoroughly using your hands or a wooden spoon until all ingredients are well incorporated.
- Allow the mixture to rest for 5-10 minutes, which helps the breadcrumbs absorb moisture and helps bind the meatballs together.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Using clean hands or a small cookie scoop, form the mixture into uniform meatballs approximately
- 5 inches in diameter. Place the formed meatballs onto the prepared baking sheet, leaving some space between each one.
- Bake the meatballs in the preheated oven for 25-30 minutes, turning them halfway through cooking to ensure even browning. They should be golden brown and firm to the touch when done.
- Remove from the oven and let the meatballs rest for 5 minutes before serving. This helps them set and makes them easier to handle.
- Serve hot with your favorite gluten-free marinara sauce, over zucchini noodles, or as part of a meal with a side salad.
Tips
- Squeeze the Zucchini: Make sure to remove as much moisture from the grated zucchini as possible. This step is crucial for achieving the right texture and preventing soggy meatballs.
- Let the Mixture Rest: Allowing the meatball mixture to rest for 5-10 minutes helps the gluten-free breadcrumbs absorb moisture, making it easier to form the meatballs and ensuring they hold their shape during baking.
- Uniform Size Matters: When forming the meatballs, try to keep them uniform in size (about
- 5 inches in diameter) for even cooking and browning.
- Use Parchment Paper: Lining your baking sheet with parchment paper or greasing it lightly with olive oil helps prevent sticking and makes cleanup a breeze.
- Turn for Even Cooking: Don’t forget to turn the meatballs halfway through baking to achieve a golden brown crust on all sides.
- Pairing Suggestions: These meatballs are versatile! Serve them with gluten-free marinara sauce, over zucchini noodles, or alongside a fresh salad for a complete meal.
- Rest Before Serving: Allow the meatballs to rest for a few minutes after baking. This helps them firm up and makes them easier to handle when serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 12g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 65mg
