How to make crispy meatfree meatballs

The Crispiest Ricotta Balls

Need a no-meat alternative to your favorite meatball?  I really think you gotta give this a try!!

There are so many ways to serve them...drop them in a tomato sauce once they're cooked or serve them "appy style" like these here with a dollop of warm tomato sauce and topped with some mozzarella cheese!!

Course Side Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6


  • 425 grams ricotta
  • 1 cup fresh bread crumbs
  • 1 cup zucchini, shredded
  • 1 tsp dried oregano
  • 1 cup grated parmigiano
  • 2 eggs, divided
  • 1/2 cup flour
  • 1 cup panko breadcrumbs
  • 1/2 cup olive oil (or avocado oil)
  • salt and pepper to taste


  1. In a large bowl, mix together ricotta, fresh bread crumbs, zucchini, oregano, parmigiano, 1 egg and salt and pepper to taste until well combined (if you feel like the mixture is too wet - some ricotta is creamier than others - you can add more bread crumbs); place the mixture in the fridge while you get the breading ready.

  2. In three small bowls, place flour in one, panko in another and the remaining egg in the last bowl (beat the egg and add a few tablespoons of water)

  3. Using a large tablespoon (or a small baking scoop), scoop up a gold ball sized amount of the mixture and roll it in your hands; dip in flour, then in egg, then in panko; set in the freezer while you wait for your oil to heat up

  4. In a large pan, heat the oil to hot and slowly add in the coated balls, turning to brown all sides; remove to a paper towel lined plate and re-season with a sprinkle of salt (alternatively, place uncooked balls on a baking sheet, drizzle with oil and bake in a 400 degree oven for about 20 minutes, turning half way to brown both sides).

    Crispy no-meat ricotta balls
  5. Serve warm as is or reheat in some tomato sauce