October 10, 2018

Meatballs and Zucchini Noodles Recipe

Preparation: 5 minutes | Cooking: 10 minutes | Serves: 4

This recipe is healthy, tasty and perfect for those on a low carb diet. If you don’t have a vegetable spiraliser, you can use a vegetable peeler and then cut the strips into thin zucchini noodles (‘zoodles’). Thanks to Australian Beef for this recipe.


  • 500g lean beef mince
  • 1 small brown onion, finely diced
  • ¼ cup basil leaves, finely chopped (leave some small leaves, to serve)
  • 1 tbsp olive oil
  • 400g quality Napoletana pasta sauce
  • 3 medium-sized zucchini, spiralised or thinly sliced into zoodles
  • ¼ cup shaved or finely grated parmesan
  • Baby rocket salad and lemon wedges, to serve


  1. Combine the mince, onion and chopped basil in a large bowl. Season and roll into heaped tablespoon-sized meatballs (makes approximately 20 balls).
  2. In a large non-stick frying pan, heat oil over medium-high heat. Cook meatballs for 6-7 minutes – brown on all sides. Add pasta sauce and simmer for 2-3 minutes, or until slightly reduced and heated through.
  3. Add the zoodles, toss to coat.
  4. Put meatballs and zoodles into bowls, top with parmesan and basil leaves and serve with baby rocket and lemon wedges.


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