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Meatballs With Zucchini Noodles
4 Serves
0:25 prep
0:20 cook
Meatballs With Zucchini Noodles

Try these “spaghetti” zoodles served with meatballs in Leggo’s Classic Tomato Sauce for a FODMAP friendly delicious and nutritious meal.

4 serves
0:25 prep
0:20 cook

Ingredients

  • 500g beef mince
  • ½ cup rice crumbs or gluten free breadcrumbs
  • 1 egg, lightly beaten
  • 2 tablespoons shredded parmesan cheese, plus extra for garnish
  • 2 tablespoons chopped fresh parsley, plus extra for garnish
  • Finely grated zest of 1 lemon
  • 1 tablespoon olive oil
  • 500g jar Leggo’s Classic Tomato Pasta Sauce
  • 3 large zucchini
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Instructions

Step 1

Combine mince, breadcrumbs, egg, parmesan cheese, parsley and lemon zest in a large bowl. Form into small balls.

Step 2

Heat 1 tablespoon oil in a large deep sided frypan over high heat. Add meatballs and cook for 5 minutes or until browned on the outside, turning regularly. Reduce heat to low and add Leggo’s Pasta Sauce. Simmer covered for 15 minutes or until meatballs are cooked through.

Step 3

Meanwhile, to make zoodles peel zucchini lengthways using a julienne peeler to make long strands resembling spaghetti. Place in a heat proof bowl, season well and cover with boiling water. Stand for 2 minutes before draining.

Step 4

Place zoodles in a bowl. Top with meatballs and sauce. Garnish with extra parmesan cheese and parsley leaves.

Tip Zoodles are a great substitute for pasta.