Meatballs with Zucchini Noodles

These meatballs are made with Italian herbs, and covered in a rich tomato sauce with a mozzarella topping. The dish is finished in the oven which allows the flavours to mingle and develop whilst creating a delicious crispy cheesy topping. Your family will love you for it!  Serve on zucchini noodles and a green leafy side salad.

Meatballs with Zucchini Noodles



Prep time




  • 250-300gm ground premium beef

  • 250-300gm pork mince

  • 3 Tbsp panko breadcrumbs

  • 1 egg

  • 1 tsp dried oregano

  • 1 tsp thyme

  • Salt and pepper to taste 

  • 1 x 700gm jar of organic tomato pasta sauce

  • 1/4 cup red wine

  • 1/2 cup milk

  • ½ cup diced red onion

  • 2 cloves garlic, minced

  • 1 cup chopped mushrooms

  • 1 Tbsp tomato paste

  • ½ cup shredded mozzarella

  • Handful fresh basil


  • Preheat the oven to 180°C.
  • In a large bowl mix together the ground beef,  pork mince, oregano, egg, breadcrumbs and thyme and season with salt and pepper. Divide the beef mixture and form 16 meatballs.
  • On a medium heat add onion, garlic, oregano, and cook for 3-4 minutes until soften. Add tomato passata, red wine, mushrooms, and simmer for 4 minutes. Stir through milk.
  • Add meatballs to tomato sauce and simmer on medium-low for 8-10 minutes, until cooked through (do not stir the sauce). Turn meatballs halfway through cooking.
  • Break the mozzarella into small chunks and distribute evenly over the top of the dish, add sliced mushrooms.
  • Cover the dish with aluminum foil and bake in the preheated oven for 5-10 minutes until mozzarella is melted.
  • Garnish with fresh basil and serve with sautéed leafy greens or salad on top of zucchini noodles.

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