50 min serves

Ricotta Vegetable Meatball Bake

Veggies, meatballs, and cheese, how could you go wrong? This is a warming dish for those who crave pasta but want something lighter and more veggie forward. This is also great for getting rid of those leftover veggie scraps from the week.

PREP: 20 min. ACTIVE: 30 min. DIFFICULTY Medium


For meatballs:

  • 1 92% Lean Ground Beef
  • 1 large onion, minced
  • 2 cloves garlic, minced
  • ½ bunch parsley, chopped
  • 1/4 cup parmesan
  • ¼ cup pecorino
  • ½ cup almond flour (or bread crumbs)
  • 1 tsp red chili flakes
  • ½ tsp fresh ground black pepper
  • 1 egg
  • 1 tbsp high heat oil

For veggies:

  • 1 eggplant, cut into 1” cubes
  • 1 zucchini, cut into 1” cubes
  • 1 onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 -28oz can of whole tomatoes, chopped
  • 8 oz ricotta cheese* optional


  1. Preheat oven to 375 F. Preheat a large, oven-safe skillet to medium-high.
  2. Combine all the ingredients for the meatballs into a large bowl. Mix with a spoon or your hands until it comes together. Create 12 meatballs.
  3. Heat 1 tbsp high heat oil in the skillet. Place the meatballs in the skillet and brown on at least two sides. Remove from pan and reserve on a plate.
  4. In the same pan, add the eggplant, zucchini, onion, and olive oil. Stir and cook until they start to caramelize, about 6-7 minutes.
  5. Add the salt and stir. Cook for another 5 minutes then add the chopped tomatoes and juices.
  6. Stir and let simmer for 5 minutes.
  7. Add the meatballs back into the skillet. Nestle them into the sauce.
  8. In large dollops, drop the ricotta onto the sauce with the meatballs.
  9. Transfer skillet to the preheated oven for 10 minutes, or until the internal temperature of the meatballs reaches at least 145F.
  10. Remove from oven. It will be very hot. Let rest for a few minutes and serve.

Recipe by Chef Sarah Russo, @chefsarahrusso


Ricotta Vegetable Meatball Bake

Amount per 100g