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Quinoa Ricotta Meatballs on a bed of zucchini noodles

Quinoa & Ricotta Meatballs with Zoodles


These meatballs get lightened up with some quinoa and ricotta and then tossed with a rich red sauce and healthy zucchini noodles.


  • 1/2 pound lean ground beef 
  • 1/2 cup diced onion 
  • 1/2 cup cooked quinoa 
  • 2 tbsp part-skim ricotta 
  • 1 tsp steak seasoning 
  • 1 tsp dried minced garlic 
  • 1/4 tsp ground pepper
  • 1/4 tsp sea salt
  • 1 egg white, lightly beaten 
  • 2 cups  red sauce
  • 2 tbsp olive oil 
  • 2 medium zucchini 


  1. Preheat the oven to 350°. 
  2. In a medium bowl mix the ground beef, onions, ricotta, quinoa, steak seasoning, garlic, salt, and pepper.  Add the egg white and mix well until completely combined.  
  3. Using a 1 tbsp dough scoop, form the ground beef mixture into balls.  Form a total of 12 meatballs.  
  4. Heat 2 tbsp of olive oil in a saute pan over medium heat.  Add the meatballs and cook for 1 minute.  Turn them to an unbrowned side and put the pan in the oven to bake for 10 minutes.  
  5. While the meatballs are cooking spiralize the zucchini.  Once spiralized place on a plate covered with paper towels and press the excess moisture out.  
  6. Once the meatballs are done cooking return the pan to the stove top over medium heat.  Add the red sauce and cook for 5 minutes.  Add the zucchini and continue to cook until the sauce is heated, about 2-3 minutes.  
  7. Serve immediately, topping with grated parmesan if desired.