Sneaking veggies in wherever I can with these Ricotta and Veggie Packed Meatballs.
Preheat oven to 400°F.
In a large bowl, combine all ingredients and mix thoroughly with your hands ensuring that everything is incorporated well.
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.
Using your preferred prepared pasta sauce, add to the baking dish so that the meatballs are half covered by pasta sauce.
Bake for 25 minutes, remove from heat and let cool for 5 minutes before serving over zucchini noodles.
Serve this dish over zucchini noodles for extra veggie punch!