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Ricotta & zucchini meatballs

Prep Time:

20 Minutes

Cook Time:

450 Minutes





About the Recipe

A lovely bowl of comfort on those wintery nights! The meatballs and sauce can be frozen for another meal. Plus you don't need to tell the kids there is a vegetable in the meatballs!


250g beef mince

250g pork mince (or just 500g beef)

1 medium zucchini, grated

1c mushrooms, diced

1 medium onion, diced

2 garlic cloves, crushed (or use 1t crushed garlic)

1t parsley

1/4c ricotta

1 large egg

salt and pepper to season

1T oil

For the sauce

1 400g can chopped tomatoes

1 small onion, diced

1 clove garlic, crushed

1t basil


  1. Add all the ingredients for the meatballs, apart from the oil, into a large bowl. Mix (its best to do this with your hands, so get messy!)

  2. Roll into golf ball sized balls.

  3. Preheat the oven to 180 degrees C.​

  4. Heat the oil in a large ovenproof fry pan over a medium heat. Brown the meatballs in batches. Add more oil if you need to.

  5. ​While the meatballs are frying, heat a little oil in a saucepan over a medium heat.

  6. Add the onion and garlic and sauté for a few minutes. Add the parsley and the can of chopped tomatoes. (You can skip this step by using a jar of pre-made sauce or passata). Simmer for 5mins.

  7. Put all the meatballs back into the fry pan and add the tomato sauce. Put a lid on the pan and put into the oven to bake for 20-25mins.

Serve on a bed of cous cous and baby spinach.

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