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Meatballs And Zucchini Noodles (“Zoodles”)

When it comes to eating healthier, many of us struggle to find delicious alternatives to our favorite comfort foods. However, with the rise of the “zoodle” trend, it’s becoming easier than ever to swap out carb-heavy pasta for lighter vegetable noodles. And what better dish to try this out with than classic meatballs and spaghetti? In this recipe, we’re switching things up by using zucchini noodles instead and adding some extra flavor with homemade meatballs. So, grab your spiralizer and get ready to enjoy a guilt-free plate of meatballs and zoodles!
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Preparation Time

5 minutes

Cooking Time

10 minutes

Servings

4

DIFFICULTY

Easy, Medium

SEASONS

Autumn, Spring, Summer, Winter

Main Ingredients
500 g Lean beef mince
1 small Brown onion (finely diced)
¼ cup Basil leaves (finely chopped plus extra small leaves, to serve)
1 tbsp Olive oil
400 g Quality napolitana pasta sauce
3 medium Zucchini (spiralised into zoodles)
¼ cup Parmesan (shaved or finely grated)
— Baby rocket salad and lemon wedges (to serve)
01

In a large bowl combine the mince, onion and chopped basil. Season and roll into heaped tablespoon sized meatballs (makes approximately 20 balls).

02

In a large non-stick frying pan, heat the oil over medium-high heat. Cook the meatballs for 6 to 7 minutes, browning on all sides. Add the pasta sauce and simmer for 2 to 3 minutes, or until slightly reduced and heated through.

03

Add the zoodles, and toss to coat.

04

Place meatballs and zoodles into bowls, top with parmesan and basil leaves and serve with baby rocket and lemon wedges, if desired.

SOME THINGS TO CONSIDER

Notes

  1. You will need a vegetable spiraliser for this recipe – alternatively you can use a vegetable peeler and cut the strips with a knife into “zoodles”.

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