Veggie and Ricotta Packed Meatballs

Ricotta and Veggie Packed Laura's Lean Meatballs

Sneaking veggies in wherever I can with these Ricotta and Veggie Packed Meatballs.

Course Main Course
Cuisine American
Keyword ground beef, meatballs, ricotta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


  • 1 lb Laura's Lean Ground Beef
  • 1 large egg
  • 1/3 cup low-fat ricotta
  • 1/4 cup parmesan finely grated
  • 1/8 cup parsley chopped
  • 1/4 cup carrots grated
  • 1/2 zucchini grated
  • 1 tsp garlic diced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 1/2 tsp red chili flake
  • 1 tbsp salt
  • 2 cups prepared pasta sauce
  • 2 zucchinis spiralized into noodles


  1. Preheat oven to 400°F.

  2. In a large bowl, combine all ingredients and mix thoroughly with your hands ensuring that everything is incorporated well.

  3. Form a 1.5-inch meatball in your hand and place into a shallow dish for baking leaving a little room between each for the sauce to get inbetween the meatballs.

  4. Using your preferred prepared pasta sauce, add to the baking dish so that the meatballs are half covered by pasta sauce.

  5. Bake for 25 minutes, remove from heat and let cool for 5 minutes before serving over zucchini noodles.

Recipe Notes

Serve this dish over zucchini noodles for extra veggie punch!