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The ultimate meat-free 'meatballs'
The ultimate meat-free 'meatballs'
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Prep Time:
55 minutes
Cook Time:
40 minutes
Total Time:
95 minutes
Hearty zucchini meatballs that are so satisfying, you won't miss the meat.
Ingredients:
  • 470g (about 3 medium) zucchini, coarsely grated
  • 60g (1 1/4 cups) panko breadcrumbs
  • 25g (1/3 cup) finely grated parmesan
  • 1 egg, lightly whisked
  • 62.50 ml fresh basil, finely chopped, plus extra leaves, to serve
  • 400g jar bolognese pasta sauce (see notes)
  • 100g (1 cup) perfect pizza cheese (mozzarella, cheddar and parmesan)
  • Cooked spaghetti, to serve
Instructions:
  • Grate the zucchini and squeeze out excess water using a colander and wooden spoon. Transfer to a bowl and mix in breadcrumbs, parmesan, egg, basil, and season generously. Stir until well combined.
  • Form the zucchini mixture into 16 tightly packed balls using a heaped tablespoon, then place them on a tray lined with baking paper. Chill in the fridge for 30 minutes to set.
  • Preheat the oven to 220C/200C fan forced. Lightly coat the zucchini 'meatballs' with oil and bake for 30 minutes or until they turn golden and firm.
  • Combine the sauce with 160ml (2/3 cup) water in an ovenproof frying pan and simmer over high heat until slightly reduced, about 10 minutes.
  • Transfer the zucchini ‘meatballs’ to the frying pan using tongs, then sprinkle with cheese. Bake for 10 minutes or until the cheese has melted. Finish with a sprinkle of basil and serve alongside spaghetti.

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