Ricotta Zucchini Meatballs

Ricotta Zucchini Meatballs
Minus the Meat, But Not The Flavor!  The Perfect Alternative For Ovo-Lacto Vegetarians!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30-35 minutes

Ingredients

3 medium zucchini, grated

1 yellow onion, grated

3 garlic cloves, finely minced

3/4 cup ricotta cheese

1/2 cup freshly grated Parmesan + garnish

1 cup panko breadcrumbs

1/2 tsp salt

1/4 tsp pepper

1/2 tbsp Italian dried herbs

1/4 cup fresh basil

pinch of nutmeg

1 egg 

olive oil

3-4 cups pasta sauce

1 box angel hair pasta, cooked

minced parsley for garnish

Cooking Tools

Large mixing bowl

Box grater

Cheese cloth

Oven safe large skillet 

Directions
Preheat oven 400 Degrees F.  Grate the zucchini and onions on the large holes of a box grater.  Place grated zucchini in cheese cloth and squeeze as much liquid from the zucchini as you can.  Place zucchini in mixing bowl and add; minced garlic, ricotta cheese. Parmesan, breadcrumbs, dried herbs, nutmeg, egg, salt and pepper.  Shape mixture into golf ball size balls.  Drizzle oil  just enough to coat bottom of the skillet and pan fry the balls for 5-8 minutes and turn to brown all sides. Pour pasta sauce over the zucchini balls and add in basil leaves and bake in the oven for 20 minutes.  Serve with with angel hair pasta tossed in some of the sauce.

Serves 4