Ultra-tender meatballs where zucchini and ricotta melt discreetly, coated in a smooth, mild tomato sauce. A perfect family dish for children, delicious and balanced.
Ingredients
- 250 g zucchini
- 250 g ricotta
- 500 g ground beef
- 50 g breadcrumbs
- 1 piece egg
- 30 g grated Parmesan
- to taste salt
- to taste ground black pepper
- 3 tbsp extra-virgin olive oil
- 400 ml mild tomato sauce
- 4 leaves fresh basil
Method
- Finely grate the zucchini (medium holes). Salt it lightly, let it drain for 10 minutes, then squeeze it carefully in a clean kitchen towel to extract as much water as possible.
- In a large bowl, mix the ground beef, ricotta, squeezed zucchini, egg, breadcrumbs, and grated Parmesan. Season with a pinch of salt and pepper. Mix well by hand.
- Form evenly sized meatballs (about 30-40 g each). Place them on a plate.
- In a large skillet, heat a drizzle of olive oil over medium-high heat. Brown the meatballs on all sides (about 5 minutes). Set them aside on a plate.
- Prepare the mild tomato sauce (see prepared component) or use a store-bought sauce. Pour the sauce into the skillet (or a saucepan) and bring to a simmer.
- Return the meatballs to the sauce. Cover and simmer over low heat for 15 to 20 minutes, until they are cooked through and coated in the sauce.
- Serve the meatballs sprinkled with chopped fresh basil leaves. Serve with pasta or bread, depending on the children's preferences.
Nutrition
Per serving
- Energy
- 609.3 kcal
- Protein
- 39.51 g
- Carbohydrate
- 19 g
- Fat
- 41.54 g
- Fibre
- 3.23 g
- Calcium
- 127.28 mg
- Iron
- 3.04 mg
- Magnesium
- 80.05 mg