How To Make The Perfect Zucchini Meatballs

© Katy McPhedran
© Katy McPhedran
Photo of Remy Millar
16 December 2016

There is something resoundingly comforting about meat balls and tomato sauce. For the perfect winter warmer, this low carb recipe is protein filled and packed with vegetables. And it can be yours within half an hour.

Zucchini Noodles With Meatballs | ©Katy McPhedran


Mince (or a vegetarian alternative)
1 Courgette
1 Tin of chopped tomatoes
Diced peppers and onion
Salt and pepper

© Katy McPhedran


Set your oven to 200 Celcius or 400 Farenheit.

Fry off your peppers and onion in some oil.

Once these are transparent, add them into a bowl of mince, then season and mix. Make your meatballs by rolling into balls. 250 grams of mince should make 8.

© Katy McPhedran

Once your meatballs are rolled, place them in the oven for 15 to 20 minutes. While they’re cooking, sprialize your courgette, or use a Julienne Peeler to create courgette strands.

When your meatballs are cooked and ready, fry off the courgette in butter and season with garlic for a few minutes.

In another pan heat up your chopped tomato sauce, season, and add your meatballs.

Serve a bed of courgette spirals with a side helping of toasted pitta. Enjoy!

© Katy McPhedran

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