Zucchini Meatballs

with Spaghetti and Tomato Sauce
Enjoy this veggie version of a family classic!
Cals 879 · Prot 40 · Carbs 142 · Fat 18
Vegetarian
Family-Friendly
Try Hello Chef Now
40 min
photo
Enjoy this veggie version of a family classic!
Cals 879 · Prot 40 · Carbs 142 · Fat 18
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
40 Grams
Garlic powder
2 Grams
Grana padano
60 Grams
Eggs
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
1 Piece
Red vinegar
15 ML
Honey
15 Grams
Cream cheese
20 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Spaghetti
Spaghetti
250 Grams
Salt
0.5 Tsp

Tips for fussy eaters

Don't add the chopped basil to the sauce. Set it aside as an optional garnish instead.

Pro tip

Use a food processor to grate the zucchini!

Before you start

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

Instructions

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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. 
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2 Prep

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

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

Tips for fussy eaters

Don't add the chopped basil to the sauce. Set it aside as an optional garnish instead.

Pro tip

Use a food processor to grate the zucchini!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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