A gluten-free, protein-packed ricotta meatball skillet recipe infused with veggies, perfect for dinner. The meatballs are easy to make and pair beautifully with pasta or veggie noodles.
1: Preheat oven to 400°F.
2: Gently squeeze some of the water out of the grated zucchini over the sink to eliminate some moisture.
3: Mix the grated zucchini with the ricotta, parmesan, almond flour, olive oil, spices, and beef until well combined.
4: Form the mixture into 2-3 inch meatballs and line them on a large oven-safe skillet.
5: Bake for 20 minutes.
6: Remove from oven and add marinara and spinach to the skillet. Top with mozzarella.
7: Bake for another 10 minutes, broiling on high for the last 1-3 minutes to brown the cheese.
