Baked beef and ricotta meatballs with zucchini and couscous
Very soft meatballs baked alongside the vegetables.
Open in the appPer serving
- Calories
- 609 kcal
- Protein
- 43.2 g
- Carbohydrates
- 54 g
- Fat
- 24 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Lean ground beef120 g
- Part-skim ricotta50 g
- Breadcrumbs10 g
- Parmigiano Reggiano10 g
- Mint3 g
- Zucchini200 g
- Couscous50 g
- Extra virgin olive oil10 g
- Lemon zest1 g
- Saltto taste
- Black pepperto taste
Contains: gluten, lactose,
In season: May – September
Method
- Preheat the oven to 200 °C (conventional). In a bowl mix the mince with the ricotta, breadcrumbs, grated Parmesan, chopped mint, salt and pepper and shape 6 meatballs.
- Wash and trim the courgettes and slice them into rounds about 1 cm thick.
- Arrange the meatballs and courgettes on a tray lined with baking paper, dress the courgettes with half the oil and a pinch of salt and bake for 20 minutes, turning the meatballs halfway, until golden and firm and the courgettes are tender.
- Meanwhile put the couscous in a bowl, pour over salted boiling water just to cover, cover and leave for 5 minutes; fluff it with a fork together with the remaining oil and the grated lemon zest.
- Serve the meatballs and courgettes on the couscous.
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