Meatballs with Zucchini Noodles

Updated: Nov 4, 2019

These meatballs are made with Italian herbs, and covered in a rich tomato sauce with a mozzarella topping. The dish is finished in the oven which allows the flavours to mingle and develop whilst creating a delicious crispy cheesy topping. Your family will love you for it!  Serve on zucchini noodles and a green leafy side salad.

Ingredients (Serves 4)

  • 250-300gm ground premium beef

  • 250-300gm pork mince

  • 3 tbsp panko breadcrumbs

  • 1 x egg

  • 1 teaspoon dried oregano

  • 1 teaspoon thyme

  • Salt and pepper to taste 

  • 1 x 700gm jar of organic tomato pasta sauce

  • 1/4 cup red wine

  • 1/2 cup milk

  • ½ cup diced red onion

  • 2 cloves garlic, minced

  • 1 cup chopped mushrooms

  • 1 tablespoon tomato paste

  • ½ cup shredded mozzarella

  • Handful fresh basil


  1. Preheat the oven to 180°C.

  2. In a large bowl mix together the ground beef,  pork mince, oregano, egg, breadcrumbs and thyme and season with salt and pepper. Divide the beef mixture and form 16 meatballs. On a medium heat add onion, garlic, oregano, and cook for 3-4 minutes until soften. Add tomato passata, red wine, mushrooms, and simmer for 4 minutes. Stir through milk.

  3. Add meatballs to tomato sauce and simmer on medium-low for 8-10 minutes, until cooked through (do not stir the sauce). Turn meatballs halfway through cooking.Break the mozzarella into small chunks and distribute evenly over the top of the dish, add sliced mushrooms.

  4. Cover the dish with aluminum foil and bake in the preheated oven for 5-10 minutes until mozzarella is melted.Garnish with fresh basil and serve with sautéed leafy greens or salad on top of zucchini noodles.

Enjoy x

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