Zucchini Meatballs

with Spaghetti and Tomato Sauce
Enjoy this veggie version of a family classic!
571 Reviews
Cals 836 · Prot 44 · Carbs 122 · Fat 10
Vegetarian
Family Friendly
Try Hello Chef Now
40 min
Zucchini Meatballs with Spaghetti and Tomato Sauce
Enjoy this veggie version of a family classic!
571 Reviews
Cals 836 · Prot 44 · Carbs 122 · Fat 10
Vegetarian
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Meatballs
Small zucchini
4 Piece
Salt
0.5 Tsp
Panko bread crumbs 10*11*12*
40 Grams
Garlic powder
2 Grams
Grana padano 4*5*
60 Grams
Eggs 5*
1 Piece
Sauce
Shallots
1 Piece
Garlic cloves
2 Piece
Fresh basil
15 Grams
Olive oil
1 Tbsp
Dried oregano
2 Grams
Chopped tomatoes
400 Grams
Tomato paste
30 Grams
Water
100 ML
Vegetable stock cube 15*
1 Piece
Red vinegar
15 ML
Honey
15 Grams
Cream cheese 4*
20 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Spaghetti
Spaghetti 10*
250 Grams
Salt
0.5 Tsp

Allergens

*10 Wheat, *11 Gluten, *12 Lupin, *4 Milk, *5 Eggs, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3498 / 836
Fats (g) 10
of which saturated (g) 9.5
Carbohydrates (g) 122
of which sugars (g) 19.2
Fibers (g) 17.1
Proteins (g) 43.5
Salt (g) 1.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Grate zucchini

1 Grate zucchini

Preheat the oven to 200°C/180°C fan. Grate the zucchini and place it in a colander. Sprinkle the grated zucchini with the salt and place the colander in the sink until step 4.
Tip! Salting the zucchini helps to drawer out moisture.
Prep

2 Prep

Meanwhile, peel and finely chop the shallots and garlic. Finely chop the basil leaves.
Simmer

3 Simmer

Heat a small pan over a medium-low heat with a generous drizzle of olive oil. Once hot, and the shallots with a pinch of salt and fry for 3 min. After 3 min, add the garlic, oregano, chopped tomatoes, tomato paste, measured water, stock cube, red vinegar and honey. Simmer for 25 min. After 25 min, puree until smooth with a hand-held blender.
Bake meatballs

4 Bake meatballs

Meanwhile, give the zucchini a good squeeze to remove any excess liquid. Place the zucchini, panko bread crumbs, garlic powder, half the grated Grana padano and the egg in a large bowl. Give everything a good mix up. Shape into small balls and place the balls on an oiled baking tray. Bake for 25 min, flipping them half way.
Boil pasta

5 Boil pasta

Once the zucchini balls have been in the oven for 10 min, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
Serve

6 Serve

Add the cream cheese and chopped basil to the tomato sauce and season with salt and pepper. Simmer for 1 final min. Divide the drained spaghetti among plates, top with the tomato sauce, followed by the zucchini balls, followed by the remaining Grana padano.
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