These meatballs get lightened up with some ricotta and a bit of quinoa and then tossed with a rich red sauce and healthy zucchini noodles for a healthy weeknight dinner.
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Meatballs are great to incorporate into your weekly meal prep routine. They are easy to make and reheat well so they are great to make ahead of time.
While I'm all for pasta, zucchini noodles are a great option if you want to cut down on carbs and incorporate more veggies into your diet. They are an easy substitution in many traditional pasta dishes.
Contents:
Recipe Highlights
Perfect weeknight recipes are fast, flavorful and usually have some components that can be made ahead of time. These ricotta meatballs fit that description!
- From start to finish, this recipe is ready in just over 30 minutes, making it an ideal everyday meal.
- You can make the meatballs ahead of time and refrigerate them for a few days or you can freeze them before cooking to cut down on the prep time later.
- Using quinoa instead of breadcrumbs in the meatballs means that this recipe is naturally gluten-free.
Recipe Ingredients + Substitutions
The full list of ingredients and quantities can be found in the recipe card below.
- Lean ground beef: I use ground beef in this recipe, as I like the way the flavor combines with the ricotta but you could use ground turkey if you don't eat red meat. I'd recommend using ground turkey thigh if you make that substitution so you get a little more flavor and texture in the meatballs.
- Yellow onion: I generally use yellow onions due to their mellow taste, but since they are being cooked, you could substitute white onion.
- Part-skim ricotta: The ricotta lightens up the meatballs and gives them both flavor and texture. You can substitute whole milk ricotta.
- Egg whites: I use liquid egg whites for non-egg based recipes as they are easier to measure.
- Red sauce: For the sauce, I use a really easy red sauce that I make from scratch, but you can use your favorite red sauce recipe or a jarred version if you prefer.
- Zucchini: You'll need two or three medium zucchini. Some grocery stores also sell pre-spiralized zucchini noodles so if you are short on time or don't have a spiralizer, these are a good option.
- Spices: steak seasoning, dried minced garlic, ground pepper, kosher salt
- Pantry staples: Olive oil
Notes from the kitchen
- Use a dough scoop. Using a dough scoop to make meatballs ensures they are uniform in size, which allows them to cook evenly. I use a medium dough scoop for the meatballs in this recipe. See the Recommended Tools section for details.
- Make the zoodles in advance. You can make the zucchini noodles in advance and save them in the refrigerator for a couple of days. I'll often make a big batch of them at the beginning of the week. Be sure to squeeze the excess water out before refrigerating them so they don't get soggy.
How to make this recipe
The full printable recipe card is below, but let’s walk through the details before you get started.
I love this dish because it’s a one-pan meal and it’s straightforward to make, which means it’s ideal for a weeknight dinner.
Step 1 | Make the meatballs. You start this dish by whisking the ricotta and egg whites together to form the base of the meatballs. Then you add the seasonings, the ground beef and a bit of quinoa to round out the mixture.
Step 2 | Brown the meatballs. Heat some oil in an oven-safe pan and then use a dough scoop to form the meatballs. Place the meatballs in the preheated pan as you form them. Once you've formed all of the mixture into meatballs, let them cook for one minute then carefully turn them using a pair of tongs.
Step 3 | Bake the meatballs. After you've turned all of the meatballs to an unbrowned side, place the pan in the oven and cook the meatballs for 10 minutes.
Step 4 | Add the sauce and zoodles. Once the meatballs are done cooking, remove the pan from the oven and place it back on the stovetop over medium-low heat. Add the red sauce and let the mixture simmer for about 5 minutes. Add the zucchini noodles and let it continue to simmer for another 5 minutes or until the red sauce is bubbly.
Step 5 | Serve. Divide the mixture between two pasta bowls, top with some grated parmesan and serve.
Frequently asked questions
While technically you probably can, I don't recommend it. They contain a lot of water and will get soggy when you defrost them. It's much easier to spiralize them yourself within a day or two of when you plan to use them. Or purchase them premade from your local grocery store.
While meatballs are easy to make, forming them with your hands can be messy and time-consuming. Using a dough scoop makes the process much easier and eliminates the need to roll individual meatballs, and at the same time, keeps your hands relatively clean.
Recommended Tools
Medium cookie scoop – You may be used to using dough scoops for making cookies, but they are also super useful for meatballs. This scoop holds about 1 ½ tablespoons which is the ideal size for meatballs.
Coated cast iron pan – This Staub pan is one of my favorites for going from stovetop to oven. The coated cast iron makes it easier to take care and clean up than a traditional cast iron pan.
Spiralizer - If you don't already have a spiralizer, this OXO spiralizer is a great way to try it out. It's small so not a lot of storage space required and at $15 you won't feel too bad if you only use it a few times.
Serving Suggestions
You've got protein and veggies in this dish so it can be a meal on its own. If you want to add a side, I'd recommend a simple green salad and some homemade garlic bread.
More weeknight recipes
If you are looking for other weeknight meals check out these reader favorites:
- Skillet Lemon Chicken. This one-pan recipe that's ready in just about 30 minutes is an ideal weeknight meal.
- Roasted Tomato Summer Spaghetti. This is pasta is perfect for an easy, everyday meal. Tomatoes, mozzarella, pesto and pasta combine for a vegetarian dish that's ready in just under 30 minutes.
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Ricotta Beef Meatballs with Zoodles
Ingredients
- ½ pound lean ground beef
- ½ cup diced onion
- ½ cup part-skim ricotta
- 2 tablespoons liquid egg whites
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried minced garlic
- 1 teaspoon steak seasoning
- ¼ cup cooked quinoa
- ¼ teaspoon ground pepper
- ¼ teaspoon sea salt
- 2 cups red sauce
- 2 tablespoons olive oil
- 2 medium zucchini
Instructions
- Heat the oven. Preheat the oven to 350°.
- Make the meatball mixture. In a medium bowl whisk the ricotta and egg whites together until smooth. Add the onion, garlic, basil, oregano, steak seasoning, salt, and pepper and whisk again until everything is combined. Add the ground beef and quinoa and mix using a large spoon.
- Heat the oil. Heat 2 tablespoons of olive oil in a saute pan over medium heat.
- Form the meatballs. While the oil is heating, use a 1 tablespoon dough scoop the ground beef mixture into balls. Place each meatball in the preheated pan. Continue making meatballs until all of the mixture is used. You should end up with about meatballs.
- Cook the meatballs. Once all of the meatballs are in the pan, cook them for 1 minute then turn each one to an unbrowned side. Put the pan in the oven to bake for 10 minutes.
- Make the zucchini noodles. While the meatballs are cooking spiralize the zucchini. Once spiralized place on a plate covered with paper towels and press the excess moisture out.
- Add the sauce. Once the meatballs are done cooking return the pan to the stovetop over medium-low heat. Add the red sauce and cook for 5 minutes. Add the zucchini noodles and continue to cook until the sauce is heated, about 2-3 minutes.
- Serve. Divide the meatballs, zoodles and sauce between two pasta bowls or plates and serve immediately. Top with grated parmesan if desired.
This post was originally published in April 2017. It was updated in March 2024 with some new information and photos. Some changes were made to the original recipe.
Amy says
Mmm, these meatballs sound delicious and I'm a BIG zoodles fan! They are so delicious that we even prefer them over pasta most of the time now! Gorgeous photos, btw!
FoodieGirlChicago says
Thanks Amy! I'm with you on the zoodles - I definitely use them more often than pasta now.
Lindsay Cotter says
I love my spiralizer and use it often! I like how you used quinoa and ricotta in these lightened up meatballs! This is a must make recipe for dinner! Everything looks so fresh and delicious!
sue | theviewfromgreatisland says
This looks so light and spring-y ~~~ and I adore meatballs, so this is going to happen here very soon, thanks!
Matt @ Plating Pixels says
I'd totally eat more veggies like this. Gorgeous photos too!
Janette@CulinaryGinger.com says
This is my kind of low carb meal.The meatballs are making my mouth water.
Dorothy at Shockingly Delicious says
We are on team zoodle at my house! We love them! Those meatballs look like magic!
Michelle | The Last Food Blog says
These meatballs look so good! I need to take my spiralizer out of retirement I think 😉
Jessica Robinson says
Love homemade meatballs and seriously LOVE ricotta! This dish sounds so yummy!
Jenni LeBaron says
I like that this is super low-carb. Zoodles are the best and meatballs make them even better!
Alyssa says
It’s awesome! I cannot wait to try this. I bet it makes the house smell divine and tastes incredible!
Urban Foodie Kitchen says
Thanks Alyssa! I hope you enjoy it!
Olga says
Kathryn, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!