Who doesn't love meatballs, right? The key to these polpette is the ricotta. It makes them so soft and cloud-like without being overwhelmingly cheesy. They get simmered in a simple tomato sauce with zucchini and sprinkled with a little more ricotta to serve. Mop it all up with easy homemade garlic bread and you have a delicious spring meal.
Preheat oven to 200°C fan-forced. Peel and finely chop eschalot. Peel and crush garlic. Pick oregano leaves from their stems and finely chop. Heat 2 teaspoons oil in a frypan over medium heat. Add eschalot, ½ the garlic, ½ the oregano and a pinch of salt and pepper and cook, stirring occasionally, for 2–3 minutes or until softened.
Add tomatoes and 125ml (½ cup) water. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low, cover with a lid and cook for 12–15 minutes or until fragrant.
Zest lemon. Place mince, ½ the ricotta, panko breadcrumbs, lemon zest, parmesan, egg and ½ teaspoon salt and pepper in a bowl and mix to combine. Using clean hands, shape into 12 meatballs. Thinly slice zucchini into rounds.
Add meatballs to sauce and cover with a lid. Cook for 12–15 minutes or until sauce has reduced and meatballs are cooked through. Remove lid, add zucchini and simmer for a further 5–6 minutes or until zucchini is tender. Season to taste. While meatballs are cooking, continue with step 5.
Place butter, remaining garlic and remaining oregano in a small saucepan over low heat to gently melt. Place pizza base on a tray and brush with garlic butter. Place in oven for 12–15 minutes or until warmed through and starting to crisp.
Place rocket in a bowl and squeeze over lemon juice, drizzle with remaining olive oil and sprinkle with salt and pepper. Toss to combine. Slice garlic bread. Divide meatballs and sauce between bowls and top with remaining ricotta. Serve with garlic bread and salad.