• Dietitian Clare

Baked meatballs with spaghetti and zoodles

A warm and homely meal packed full of flavour! I have used half spaghetti and half zucchini spirals (zoodles) to ensure you get enough energy from the pasta, whilst also increasing your fibre and veggie intake with the zucchini! & I promise it doesn’t ruin the taste at all, in fact, it may even taste better! Enjoy xx

Serves 6


Ingredients: 500g extra lean beef mince 2 tbsp fresh oregano, chopped 1/3 cup breadcrumbs (or quinoa flakes for GF) 1 egg Salt and pepper 1 tsp extra virgin olive oil 1 tsp garlic, minced 1 jar tomato passata (~700g) 3 tbsp tomato paste 2 tbsp fresh basil, chopped 1/4 cup water 100g baby spinach 1/4 cup shredded cheese 2 large zucchini’s 250g spaghetti (or gluten-free spaghetti for GF) Method: 1. Preheat oven to 200c. 2. In a bowl mix together the mince, oregano, breadcrumbs, egg, salt and pepper. 3. Roll the mince mixture into golf ball size balls 4. Add the olive oil to a large frying pan over medium heat. Place the meatballs in the pan and brown on each side. Turning after roughly 2-3 minutes on each side 5. Remove the meatballs from the pan and place in a large heatproof baking dish 6. In the previous pan, mix together the garlic, passata, tomato paste, basil and water. Let it simmer for 2 minutes before mixing in the baby spinach. Simmer for a further 2 minutes. 7. Add the sauce to the dish with the meatballs and top with cheese. Bake for 20 minutes

8. Meanwhile, spiralize the zucchini (or peel it into ribbons) and cook spaghetti according to packet instructions. After the spaghetti has cooked, don’t tip out the water.

9. In the pasta water, blanch the zoodles for 2 minutes and then mix it with the cooked pasta

10. Serve the zoodles and spaghetti with the meatballs and sauce.

Nutritional Info:

Cal: 370 Protein: 28.7g Carbs: 44.4g Fat: 8.2g

©2020 by Dietitian Clare.  ABN: 41 916 976 164 

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