Veggie meatballs with ‘zoodles’ and tomato and basil sauce

Total time

50 mins

Veggie meatballs with ‘zoodles’ and tomato and basil sauce

These tomato and basil sauce “meatballs” are a great dish for sharing. We have used zucchini here to make a veggie style of spaghetti for a low carb version of the dish. But good old pasta, is still a lovely alternative.

4
Servings
20 mins
Preparation Time
30 mins
Cook Time
Intermediate
Level

  1. 1 Pack MEET Meatballs
  2. 1 Punnett Cherry Tomatoes on the vine
  3. 4 large Zucchini
  4. 1 bulb of garlic
  5. 2 pack 28g basil leaves

  1. Sea salt
  2. Coconut oil
  3. Red pepper flakes, crushed
  4. 1 Bottle Extra Virgin Olive Oil
  5. 1 Bag Parmesan Cheese, shredded

  • Oven
  • 1 Sheet Pan
  • Parchment/baking paper to cover pan
  • Spiralizer
  • Blender/ handheld blender
  • Frying pan
  • Large deep skillet
  • 4 shallow bowls

  1. 1 Pack MEET Meatballs
  2. 1 Punnett Cherry Tomatoes on the vine
  3. 4 large Zucchini
  4. 1 bulb of garlic
  5. 2 pack 28g basil leaves

  1. Sea salt
  2. Coconut oil
  3. Red pepper flakes, crushed
  4. 1 Bottle Extra Virgin Olive Oil
  5. 1 Bag Parmesan Cheese, shredded

  1. Oven
  2. 1 Sheet Pan
  3. Parchment/baking paper to cover pan
  4. Spiralizer
  5. Blender/ handheld blender
  6. Frying pan
  7. Large deep skillet
  8. 4 shallow bowls

Recipe adapted from: Sainsbury's Magazine

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