Zucchini Meatballs

Name: Zucchini Meatballs with Spaghetti and Tomato Sauce
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 4 Piece of Small zucchini; 1 Tsp of Salt; 40 Grams of Panko bread crumbs; 2 Grams of Garlic powder; 60 Grams of Grana padano; 1 Piece of Organic Eggs; 1 Piece of Shallots; 2 Piece of Garlic cloves; 15 Grams of Fresh basil; 1 Tbsp of Olive oil; 2 Grams of Dried oregano; 400 Grams of Chopped tomatoes; 30 Grams of Tomato paste; 100 ML of Water; 1 Piece of Vegetable stock cube; 15 ML of Red vinegar; 15 Grams of Honey; 20 Grams of Cream cheese; 1 Tsp of Salt; 1 Tsp of Black pepper; 250 Grams of Spaghetti; 1 Tsp of Salt

with Spaghetti and Tomato Sauce

Enjoy this veggie version of a family classic!

132 Reviews

Cals 848 · Prot 44 · Carbs 134 · Fat 9

Vegetarian

Family Friendly

40 min

Zucchini Meatballs with Spaghetti and Tomato Sauce

Enjoy this veggie version of a family classic!

132 Reviews

Cals 848 · Prot 44 · Carbs 134 · Fat 9

Vegetarian

Family Friendly

Ingredients

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

Organic 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)	3515 / 848
Fats (g)	9.2
of which saturated (g)	9
Carbohydrates (g)	134
of which sugars (g)	17
Fibers (g)	15.7
Proteins (g)	43.8
Salt (g)	1.5

*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

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.

2 Prep

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

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.

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.

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.

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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