Vegan zucchini and almond ricotta meatballs
Zucchini and almond ricotta meatballs are a delicious and original dish.
Difficulty:
Low
Preparation time:
10 minutes + 1 hours of resting
Cooking time:
20 minutes
Cost:
Low
Ingredients for 20 meatballs
- 400 grams of zucchinis (about 4)
- 200 grams of almond ricotta
- 10 basil leaves
- 100 grams of breadcrumbs
- 50 grams of nutritional yeast (or vegan parmesan)
- 4 tbsp of olive oil
- 1 tsp of pepper
- 1 tbsp of salt
Preparation
Grate the zucchinis and let them drain in a colander for an hour. In the meantime, finely cut the basil leaves. In a bowl combine the following ingredients: ricotta, grated zucchinis, basil, breadcrumbs, nutritional yeast (or parmesan), olive oil, pepper, and salt. Mix well and shape the mix into balls. Cook for 20 minutes in a convection oven at 180 °C.
Zucchini and almond ricotta meatballs can be kept in the fridge for four days.
