Hearty meatless meatballs made with zucchini and ricotta cheese, served with a San Marzano tomato sauce.
Grate the zucchini using a grater with large holes. Sprinkle the zucchini with salt and let it sit for 15-20 minutes to drain the excess liquid. Then squeeze the excess liquid out.
Combined the (squeezed) grated zucchini with the ricotta, breadcrumbs, Parmesan cheese, eggs, and salt and pepper.
Form the mixture into golf ball-sized balls, and place them on a cookie sheet lined with parchment paper. Put the cookie sheet in the freezer and freeze the meatballs for about 30 minutes.
Remove the semi-frozen meatballs and heat the sunflower oil in a large frying pan. Cook the meatballs until they are evenly golden brown and crispy; then remove and drain on a paper towel before serving with the sauce.
Heat the olive oil in a large saucepan. Add the onion and chili pepper, and saute until the onion is translucent.
Crush the San Marzano tomatoes with a fork or by hand, then add to the saucepan. Cook for about 20 minutes, adding a little water if needed. Serve with hot zucchini meatballs.