Meatballs with Veggies and Ricotta
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Serves: 4
Meatballs packed with goodness
We packed these meatballs with all kinds of nutrition and flavor. I make these as a casserole and serve with a simple mixed green salad but would be great served with spaghetti squash or zoodles. Enjoy!
Ingredients
- 1 lb ground pork
- 1 lb ground beef (10% fat)
- 8 ounces of mushrooms
- 8 ounces of zucchini
- 2 cloves garlic
- 1/2 sweet onion
- 1/4 cup part skim ricotta cheese
- 1 cup old fashioned oats
- 1 egg
- 2 tsp salt
- 32 ounces Marinara (for a store bought brand try RAO)
- 8 ounces fresh Mozzarella Cheese sliced
Directions
Preheat oven to 425 degrees
In a food processor, chop the mushrooms, zucchini, onions and garlic. If bowl is not large enough, do each veggie separate. (Do not over process the veggies should be small but not pureed.)
In a large mixing bowl, combine meat, veggies, oats, egg, ricotta and salt.
Roll 12 individual meatballs and place on a baking sheet.
Bake meatball in oven for 15 minutes. Remove from oven.
Place the meat into a casserole dish and cover with tomato sauce. Then top with fresh mozzarella.
Place dish in oven and bake for 15 minutes.
To brown the top of cheese, turn on broiler and cook for about five minutes.
Place a couple meatballs on a plate and serve.