Ricotta Meatballs & Baked Zucchini Slices

I'm trying to keep carbohydrates to a minimum so I wanted to make something delicious yet (almost) carb-free. I was really craving meatballs so I decided to do something a little different. I wanted to make the meatballs really moist so I thought of ricotta! I came up with a delicious recipe that made my taste buds really happy. They had great flavours that worked really well with a marinara sauce.

Recipe

Ingredients (Meatballs)

For the meatballs:

1/2 pound ground beef

1/2 pound ground veal

1/2 cup ricotta cheese (soft, from a container)

2 eggs

1/2 cup grated parmigian-reggiano

handful of fresh basil, chopped

1/4 teas. ground nutmeg

salt

pepper

For the sauce:

1 Tbsp olive oil

4 cloves garlic, chopped

1 can whole italian tomatoes

1 teas dried oregano

1 teas red chilli flakes

salt

pepper

Directions (Meatballs)

1. Combine all of the meatball ingredients. Don't overwork it, just mix until combined. Chill in refrigerator for 15-30 minutes. While meatballs are chilling, start the tomato sauce. 

2. Crush the tomatoes with your hands in a bowl before you get started. Heat some olive oil in a dutch oven. Saute the garlic just until you can smell it. Do not let it brown. Add the tomatoes, oregano, chilli flakes, salt and pepper. Let simmer.

3. Prepare your meatballs. Form them into 2 inch balls. Place them on a cookie sheet.

4. Heat about 1/2 to 1 inch of oil in a pan. When oil is hot enough, fry meatballs until brown on all sides. Don't overcrowd the pan. It does not take long. About 4-5 minutes altogether.

5. Drain meatballs on paper towel. 

6. When all meatballs are done, place them in the simmering tomato sauce and let cook on lowest heat for around 20-30 minutes.

7. Serve with grated parmigian-reggiano and chopped basil.

Ingredients (Baked Zucchini Slices)

1 zucchini

1 garlic clove

1 egg, whisked

1/2 cup bread crumbs

salt

pepper

Directions (Baked Zucchini Slices)

1. Preheat oven to 350.

2. Cut zucchini into 1/4 inch slices

3. Sprinkle with salt and let them drain on paper towel

4. Cut the garlic clove in half and rub on the zucchini slices

5. Prepare 2 dishes; one with the whisked egg, salt and pepper, one with breadcrumbs, salt and pepper

6. Dip the slices into the egg mixture and then the bread crumb mixture

7. Place on baking sheet and bake for 35-45 minutes.