Baked Veggie-Packed Beef and Ricotta Meatballs

Step by step

1. 1

   Step 1

   

   Prep Veggies: Grate zucchini and carrot finely, then squeeze excess liquid from zucchini using a clean kitchen towel.

2. 2

   Step 2

   

   Mix Meatball Base: Combine minced beef, ricotta, grated veggies, breadcrumbs, egg, Italian herbs, and salt in a bowl.

3. 3

   Step 3

   

   Shape Meatballs: Roll mixture into 16 uniform 1.5-inch meatballs and space evenly on a baking sheet.

4. 4

   Step 4

   

   Bake Meatballs: Bake at 200°C (400°F) for 15 minutes until browned and cooked through.

5. 5

   Step 5

   

   Simmer Sauce & Serve: Transfer meatballs into a skillet of warm marinara sauce, simmer 5 minutes, and sprinkle with parmesan.