Gluten Free Zucchini Ricotta Meatballs

These gluten free meatballs filled with zucchini and ricotta are a delicious and satisfying meal for any hungry family.

Gluten Free Zucchini Ricotta Meatball sitting on top of a serving of fetuccine pasta

I am always on the lookout for easy gluten free dinner ideas. When school is in session, our family barely gets 30 minutes to sit down together to enjoy a family meal. Thank goodness I have a few recipes that are so easy to make.

Are your school nights like this too?

This simple gluten free egg free meatball recipe also freezes really well.

Tonight we are having my kids’ favorite meatballs. This is hands down the most popular meatball recipe I make. If you have read my blog, you know my family is NOT fond of zucchini…and yet, they love these meatballs. I really think the secret is the ricotta cheese. Even better? This meatball recipe bakes up in your oven! Oven baked meatballs are so easy because you mix the ingredients, roll into meatballs, and bake. So easy!

In using ricotta cheese as a binder in this meatball recipe, I was able to make these egg free. (We don’t need to be egg free, but I felt it would make this a great option for many of my readers.)

Make a big batch and freeze some so you have them on hand for busy days. This is a huge time saver! Learning how to cook meatballs is so easy.

Gluten Free Zucchini Riccota Meatballs in a bowl. A fork is holding up one meatball.

Thank goodness for Ragu Homestyle pasta sauces. These homestyle sauces taste just like homemade sauce, and cut your dinner cooking time in half! Having a delicious easy jar sauce means dinner can be ready in a hurry!

A jar of pasta sauce

For our family’s meatballs and pasta dinner tonight, I am using Ragu Homestyle Roasted Garlic Sauce. The flavors in this sauce really blend with the flavors of the meatballs, making a hearty meal. Meatball lovers unite! You can make big Italian meatballs like I did, or make smaller meatballs and enjoy these gluten free meatballs as an appetizer. Can’t you just see these meatballs as an appetizer at your next party?

Gluten Free Zucchini Ricotta Meatballs in a bowl with fresh basil garnish

These meatballs are healthy, delicious, and this whole dinner is ready in under 30 minutes!

Pasta and Gluten Free Zucchini Ricotta Meatballs on plates

How to make gluten free meatballs:


Pouring pasta sauce into a pot

This dinner is ready in just a few easy steps!

Meatball ingredients in a bowl

Add gluten free bread crumbs, ricotta, zucchini, and lean ground beef in a bowl.

Meatballs ready to bake

Mix the ingredients. Form meatballs and put onto a greased baking sheet. Bake the Italian meatballs in your oven until they are cooked through.

Cooked baked meatballs in a baking dish

Bake for 20 minutes. (If you made really big meatballs, it may take longer for them to bake.) You can even bake the meatballs in the sauce if you want the tomato flavors to bake in!)

Close up of Gluten Free Zucchini Ricotta Meatballs on a plate of pasta and sauce

Gluten Free Zucchini Ricotta Meatballs
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Easy baked zucchini ricotta meatballs

Course: Main Course, Main Dish
Cuisine: Italian
Servings: 6 people
Calories: 531 kcal
Author: Sandi Gaertner
  • 1 pound ground beef
  • 1/4 cup gluten free bread crumbs
  • 1/2 cup ricotta cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 cup shredded zucchini
  • 1 jar Ragu Homestyle Pasta Sauce
  • 1 box gluten free pasta
  1. Preheat the oven to 375 degrees.
  2. Put the first 6 ingredients into a large bowl and mix well.
  3. Shape meatballs and place onto a greased baking dish.
  4. Bake meatballs for 20 minutes.
  5. While the meatballs are baking, set a pot of water on the stove with high heat to boil.
  6. Add your favorite gluten free pasta when the water is boiling. Cook the pasta to the box directions.
  7. Heat the pasta sauce on low heat.
  8. When pasta is cooked, toss in the pasta sauce.
  9. Remove meatballs from the oven and place one to two on top of your pasta. Serve with more sauce if you like πŸ™‚
Nutrition facts per serving (1g)
531kcal | Fat: 20g | Saturated fat: 8g | Polyunsaturated fat: 1g | Monounsaturated fat: 3g | Cholesterol: 64mg | Sodium: 1092mg | Potassium: 654mg | Carbohydrates: 64g | Fiber: 3g | Sugar: 5g | Protein: 24g | Vitamin A: 12.5% | Vitamin C: 14.1% | Calcium: 7.4% | Iron: 20.7%

More Yummy Gluten Free Dinner Recipes To Try!








  1. Meatballs are always a hit around here, I love the idea of sneaking some zucchini into them!

  2. Meatballs filled with zucchini and ricotta? Sounds amaaazing! I can’t wait to give these a try! πŸ™‚

  3. Love the idea of adding zucchini to meatballs. Great way to amp the veggie intake!

  4. These sound awesome and slipping that zucchini into the meatballs is genius!

  5. I will absolutely be making this! It looks fabulous, Sandi!

  6. Love the addition of zucchini in these meatballs. Looks like perfect comfort food!

  7. I love this healthier, veggie packed dish! It looks amazing!

  8. Do these lovelies absolutely ‘need’ the gluten-free breadcrumbs for proper binding?…Or could one use psyllium husk flakes or crushed buckwheat crackers if trying to avoid grains? Thanks so much for any insight! (I also use 100% buckwheat (or sarrasin) pasta as well. This offering looks spectacular AND spectacularly fast after a harried day!

    • Hi Donna, I imagine they wouldn’t need any breadcrumbs because of the ricotta cheese being a bit “sticky.” If you try with psyllium husk, or without the breadcrumbs, can you please write back so other readers know? It would be so helpful to everyone. Thank you so much for your note πŸ™‚ Sandi P.S. I haven’t seen buckwheat pasta. What brand are you using?

  9. What a great use for an abundance of summer zucchini!

  10. eddie taylor says:

    Got too try this,can I freeze them after cooking,many thanks.

    • Hi Eddie, I have not personally frozen these meatballs, but I am sure you can. Would you please come back and comment back if you try it? I know other readers will benefit from your feedback. Thank you so much.

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