Gluten Free Meatballs with Zucchini and Ricotta
Gluten free ricotta meatballs with zucchini are a comforting and satisfying meal for any hungry family. Learning to eat gluten free is easy AND delicious with a gluten free meatball recipe like this one.
1 pound ground beef * see note ¼ cup gluten free bread crumbs * see note ½ cup ricotta cheese ½ teaspoon garlic powder * see note 1 teaspoon salt 1 cup shredded zucchini * see note 1 box gluten free pasta * see note 4 cups pasta sauce
Preheat the oven to 375º F.
Put the first 6 ingredients into a large bowl and mix well.
Shape meatballs and place onto a greased baking dish.
Bake meatballs for 20 minutes.
While the meatballs are baking, set a pot of water on the stove with high heat to boil.
Add your favorite gluten free pasta when the water is boiling. Cook the pasta to the box directions.
Heat the pasta sauce on low heat.
When pasta is cooked, toss in the pasta sauce.
Remove meatballs from the oven and place one to two on top of your pasta. Serve with more sauce if you like :-)
I used 90% lean ground beef. You can use any ground meat including ground chicken, turkey, pork, or bison, to make these meatballs.
Use either gluten free bread crumbs or gluten free panko. It is also very easy to make your own homemade
gluten free bread crumbs. Use garlic powder or two cloves of fresh minced garlic.
Tip: when using shredded zucchini, make sure to squeeze out the extra liquid with a paper towel.
These meatballs will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Serving: 1 g Calories: 288 kcal Carbohydrates: 14 g Protein: 18 g Fat: 18 g Saturated Fat: 8 g Cholesterol: 64 mg Sodium: 1315 mg Potassium: 869 mg Fiber: 3 g Sugar: 8 g Vitamin A: 877 IU Vitamin C: 18 mg Calcium: 84 mg Iron: 3 mg