RICOTTA ZUCCHINI MEATBALLS IN TOMATO SAUCE

Name: RICOTTA ZUCCHINI MEATBALLS IN TOMATO SAUCE
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: European, Italian, Mediterranean
Ingredients: 500 g extra lean beef mince; 500 g extra lean pork mince 1 large zucchini, grated; 1½ cups (150 g) finely diced mushrooms; 1 large onion, finely chopped; 1 garlic clove, crushed; 1/3 cup flat-leaf parsley leaves, finely chopped; 2 tablespoons salted capers, rinsed and chopped; ½ cup (115 g) ricotta cheese; 2 large eggs; ½ teaspoon ground black pepper; 1 tablespoon extra virgin olive oil; 700 ml jar tomato passata (puréed tomatoes); Basil leaves, to serve; 1 teaspoon salt; 1 cup (190 g) polenta; ½ cup (40 g) grated parmesan cheese; 1 tablespoon extra virgin olive oil

1 step

Prep:20minCook:45min

Updated at: Thu, 17 Aug 2023 13:21:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories489.5 kcal (24%)

Total Fat16.1 g (23%)

Carbs36.9 g (14%)

Sugars3.1 g (3%)

Protein47.2 g (94%)

Sodium761.7 mg (38%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

500gextra lean beef mince

500gextra lean pork mince

150gmushrooms

large, finely chopped

1garlic clove

crushed

⅓ cupflat-leaf parsley leaves

finely chopped

2 tablespoonssalted capers

rinsed and chopped

½ cupricotta cheese

2eggs

large

½ teaspoonground black pepper

1 tablespoonextra virgin olive oil

700mltomato passata

puréed tomatoes

basil leaves

to serve

SOFT POLENTA (SERVES 4)

1 teaspoonsalt

1 cuppolenta

½ cupparmesan cheese

grated

1 tablespoonextra virgin olive oil

Instructions

Step 1

Add the beef, pork, zucchini, mushrooms, onion, garlic, parsley, capers, ricotta, eggs and pepper to a large bowl. Mix with your hands until well combined. Roll the mixture into balls about the size of a golf ball. Preheat the oven to 180°C. Heat the oil in a large ovenproof frying pan over medium heat. Gently fry the meatballs in several batches until browned all over, adding a little more oil to cook each batch if necessary. Return all of the meatballs to the pan and pour in the tomato passata. Half-fill the passata jar with water and shake to loosen the remaining tomato, then pour into the pan. Cover the pan and transfer to the oven. Bake for 30–35 minutes or until the sauce is rich in colour. After the meatballs have been cooking for 15 minutes, cook the polenta. Combine 4 cups (1 litre) water and the salt in a saucepan and bring to the boil. Slowly pour in the polenta while whisking to ensure there are no lumps. Simmer the polenta, stirring often, for 15 minutes. Stir in the grated parmesan and the oil. Serve the polenta immediately, topped with the meatballs and basil leaves.