Ricotta & Zucchini Polpette
PREP 15 MIN•COOK 25 MIN
Italians don’t do meatballs, they do polpette. Whatever way you roll them, these tasty morsels are a guaranteed hit with kids! Just make sure you use fresh, firm ricotta from the deli, not the supermarket tub variety.
GF
NS
NF
V
Number of servings
2
1 tsp olive oil
1⁄2 onion finely chopped
2 cups (500g) tomato sauce or puree
salt & pepper, to taste
1 zucchini (medium) finely grated & excess water squeezed out
1⁄2 cup (100g) fresh ricotta drained
2 tbs parmesan grated
2 tbs all-purpose flour (or gluten-free if required)
1 large egg
2 sprigs of fresh basil leaves picked & finely chopped (or 1/2 tsp dried basil)
80g spaghetti, dried (or gluten free)
Heat oil in a large skillet over medium heat and cook onion for 5 minutes until soft. Add tomato sauce and reduce heat to a low simmer. Season with salt and pepper and cook, covered, for 10 minutes.
Meanwhile, squeeze as much water out of the zucchini as you can then transfer to a large bowl. Add ricotta, parmesan, flour, egg and basil and season with salt and pepper and mix well to combine. Drop spoonfuls of mixture into sauce and cook, covered, for 5 minutes until cooked through.
Cook spaghetti according to packet instructions and drain.
Divide spaghetti between plates and top with polpette and sauce.
Energy (kJ)
1771 kJ / 423 cals
Protein
23.1 g
Fat
13.8 g
Sat. Fat
6.1 g
Carbs
48.2 g
Sugar
13.5 g
Fiber
4.3 g
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