Recipe

Zuccetti and meatballs

Great balls of flavour.

  • 40 mins cooking
  • Serves 4
  • Print
    Print
Give classic spaghetti and meatballs a low carb twist using zucchini noodles instead of pasta. Meatballs get an extra flavour boost and are super easy thanks to the use of sausage meat instead of mince.
Looking for more low carb dinner recipes?

Ingredients

  • 750 grams gluten-free beef sausages
  • 2 cloves garlic, crushed
  • 450 grams mixed baby heirloom tomatoes, halved if large
  • 2 cups (560g) bottled passata
  • ¼ cup coarsely chopped fresh basil
  • 6 medium zucchini (900g)
  • ½ cup (40g) finely grated parmesan

Method

‘Zucchetti’& meatballs
  • 1
    Squeeze meat from sausages. Add garlic; mix to combine. Roll mixture into balls.
  • 2
    Cook meatballs in an oiled large frying pan, over medium-high heat, about 3 minutes or until browned all over. Add tomatoes, passata and half the basil; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until meatballs are cooked through. Season to taste.
  • 3
    Meanwhile, using a julienne peeler or spiraliser (see tips), cut zucchini into 'spaghetti'.
  • 4
    Add zucchini and half the parmesan to sauce mixture; stir gently. Serve sprinkled with remaining basil and parmesan.

Notes

Use flavoured sausages instead of plain. If you prefer, cook the sausages whole then slice and add to the tomato mixture. To create the long pasta-like strands of zucchini, you will need a few special tools: a julienne peeler, which looks like a wide bladed vegetable peeler with a serrated rather than a straight blade. You could also use a spiraliser, a hand cranked machine designed to cut vegetables into noodles or ribbons. Both items are available from kitchenware shops.

More From Women's Weekly Food