Zucchini & Ricotta Stuffed Meatballs

³ Description

Comforting Cheesy Meatballs

² Ingredients

•  1 large Egg White
•  1/2 tbsp Garlic Powder
•  1 tbsp Parsley (Dried)
•  1 slice Zucchini
•  1/2 serving (serving = 1/4 cup) Sorrento Part Skim Ricotta Cheese
•  1 serving (serving = 4 oz) Trader Joe's Extra Lean Ground Beef (96/4)
•  1/4 serving (serving = 1/2 cup) Trader Joe's Italian Tomato Starter Sauce
•  1/2 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
•  1/2 tsp Extra Virgin Olive Oil
•  1 serving (serving = 1/4 tsp) Tone's Italian Seasoning (No Salt No MSG)

q Directions

~ZUCCHINI & RICOTTA STUFFED MEATBALLS~

(Makes about 8 balls)

Pre-Heat oven at 400 degrees

In a Bowl, mix (with hands!!)

1/2 Lb Ground Meat, I used a lean beef, but any meat will do
1 Egg White
2 TB Almond Meal
2 TB Tomato Sauce
Seasonings: Garlic Powder, Black Pepper, Dried Parsley & an Italian Seasoning

In a separate small bowl, mix:
2 TB Skim Ricotta Cheese
3 TB Chopped Zucchini (I threw one into the food processor yesterday for another recipe & had some leftover)
1 TB Dried Parsley

On a greased sheet pan, place 8 meat patties, about an 1 1/2 inch in diameter.
Put a small spoonful of the cheese mix on top and finishing with another small meat patty.
Close each patty around the edges & roll into balls.
Bake for 30-35 minutes

**ChefTiffy Tip**
I prefer “crispier” meatballs, so I crank the oven up to broil for the last 5 minutes.

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