These meatballs get lightened up with some ricotta and a bit of quinoa and then tossed with a rich red sauce and zucchini noodles for a weeknight dinner.

I think the best weeknight recipes are fast, flavorful and usually have some components that can be made ahead of time. These ricotta meatballs fit that description! From start to finish, this recipe is ready in just over 30 minutes, making it ideal for any day of the week.

You've got protein and veggies in this dish so it can be a meal on its own. If you want to add a side, I'd recommend a simple green salad and some homemade garlic bread.

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Let's talk meal prep - meatballs are one of my go-to recipes when it comes to weekly meal prep. Easy to whip up and even easier to reheat, they're the perfect make-ahead protein for busy weeks.

And if you're looking to lighten things up and sneak in some extra veggies into your diet, zucchini noodles are the way to go. They're a breeze to swap into your favorite pasta dishes, giving you that satisfying noodle fix without the carb overload. It's a win-win!

Contents:

Ingredient Notes
Notes from the kitchen
How to make this recipe
Pro Tips
Storage Tips
Recommended Tools
Ricotta Beef Meatballs with Zoodles

Ingredient Notes

The full list of ingredients and quantities can be found in the recipe card below.

Lean ground beef: I use ground beef in this recipe, as I like the way the flavor combines with the ricotta but you could use ground turkey if you don't eat red meat. I'd recommend using ground turkey thigh if you make that substitution so you get a little more flavor and texture in the meatballs.
Part-skim ricotta: The ricotta lightens up the meatballs and gives them both flavor and texture. You can substitute whole milk ricotta.
Red sauce: For the sauce, I use a really easy tomato sauce that I make from scratch, but you can use your favorite red sauce recipe or a jarred version if you prefer.

Notes from the kitchen

How to make this recipe

The full printable recipe card is below, but let’s walk through the details before you get started.

I love this dish because it’s a one-pan meal and it’s straightforward to make, which means it’s ideal for a weeknight dinner.

Step 1 | Make the meatballs. You start this dish by whisking the ricotta and egg whites together to form the base of the meatballs. Then you add the seasonings, the ground beef and a bit of quinoa to round out the mixture.

Ricotta and egg whites being whisked in a glass bowl

Ricotta being whisked with seasonings in a glass bowl

Meatballs being browned in a cast iron skillet

Step 2 | Brown the meatballs. Heat some oil in an oven-safe pan and then use a dough scoop to form the meatballs. Place the meatballs in the preheated pan as you form them. Once you've formed all of the mixture into meatballs, let them cook for one minute then carefully turn them using a pair of tongs.

Step 3 | Bake the meatballs. After you've turned all of the meatballs to an unbrowned side, place the pan in the oven and cook the meatballs for 10 minutes.

Step 4 | Add the sauce and zoodles. Once the meatballs are done cooking, remove the pan from the oven and place it back on the stovetop over medium-low heat. Add the red sauce and let the mixture simmer for about 5 minutes. Add the zucchini noodles and let it continue to simmer for another 5 minutes or until the red sauce is bubbly.

Meatballs made with ricotta and ground beef, topped with red sauce in a sauté pan.

Step 5 | Serve. Divide the mixture between two pasta bowls, top with some grated parmesan and serve.

Pro Tips

Use a dough scoop. Using a dough scoop to make meatballs ensures they are uniform in size, which allows them to cook evenly. I use a medium dough scoop for the meatballs in this recipe.

Make the zoodles in advance. You can make the zucchini noodles in advance and save them in the refrigerator for a couple of days. I'll often make a big batch of them at the beginning of the week. Be sure to squeeze the excess water out before refrigerating them so they don't get soggy.

Storage Tips

You can make the meatballs ahead of time and refrigerate them for a few days or you can freeze them before cooking to cut down on the prep time later.

Since they contain a lot of water, zucchini noodles don't freeze particularly well and tend to get soggy when you defrost them. It's much easier to spiralize them yourself within a day or two of when you plan to use them. Or purchase them premade from your local grocery store.

Recommended Tools

Coated cast iron pan – This Staub pan is one of my favorites for going from stovetop to oven. The coated cast iron makes it easier to take care and clean up than a traditional cast iron pan.

Spiralizer - If you don't already have a spiralizer, this OXO spiralizer is a great way to try it out. It's small so not a lot of storage space required and at $15 you won't feel too bad if you only use it a few times.

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