Zucchini Meatballs

with Spaghetti and Tomato Sauce

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family-friendly
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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!

Enjoy this veggie version of a family classic!

Cooking Time: 40 min

Equipment Required: Blender

Cals 879 · Prot 40 · Carbs 142 · Fat 18

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

Enjoy this veggie version of a family classic!

Cooking Time: 40 min

Equipment Required: Blender

Cals 879 · Prot 40 · Carbs 142 · Fat 18

Instructions

photo

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. 

photo

2 Prep

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

photo

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. 

photo

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.

photo

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. 

photo

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!

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
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