Oregano Beef and Ricotta Meatballs with White Bean Cream and Lemon-Roasted Zucchini

Instructions

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   1. Preheat the oven to 220 °C / 425 °F and line a sheet pan with parchment paper or lightly grease it with a little of the olive oil.

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   2. In a large bowl, mix the lean ground beef, ricotta cheese, egg, almond flour, grated Parmesan cheese, 2 finely minced garlic cloves, 1 teaspoon dried oregano, sweet paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix just until combined.

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   3. Shape the mixture into 16 evenly sized meatballs and place them on one half of the prepared sheet pan.

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   4. Place the zucchini on the other half of the sheet pan. Toss it with 1 tablespoon olive oil, 1 tablespoon lemon juice, the zest of half the lemon, the remaining 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

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   5. Bake the meatballs and zucchini for 22 to 25 minutes at 220 °C / 425 °F, until the meatballs are fully cooked and lightly golden, and the zucchini is tender around the edges.

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   6. Meanwhile, make the cream. Heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the remaining minced garlic clove and cook for 30 seconds without letting it brown.

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   7. Add the cooked white beans, broth, and 1 tablespoon lemon juice. Cook for 3 to 4 minutes, stirring, until everything is fully heated through.

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   8. Transfer the bean mixture to a blender, or use an immersion blender. Add the Greek yogurt and blend until smooth and creamy. Loosen with a little more broth if needed. Taste and adjust salt and pepper if necessary.

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   9. Spoon the white bean cream onto plates or shallow bowls. Top with the hot meatballs and serve with the roasted zucchini.

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    10. Finish with the chopped fresh parsley and a little extra lemon zest if desired. Serve immediately.