Spaghetti 'N' More Meatballs
Spaghetti 'N' More Meatballs

Spaghetti 'N' More Meatballs


250g wholemeal or gluten-free spaghetti
2 Tbs extra virgin olive oil, plus extra for drizzling
1 quantity beef, lamb, or veal and pork meatballs or veggie balls, homemade or store-bought
2 large zucchini
400mL tomato passata (puréed tomatoes)
Finely grated parmesan cheese, to serve (optional)

Tip: pulse-based pasta makes a great gluten-free alternative to regular durum wheat pasta.


Bring a saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain, reserving ½ cup (125 ml) of the pasta water.

Meanwhile, heat half the oil in a large deep frying pan over medium heat. Working in batches, cook the meatballs or veggie balls for 8–10 minutes, or until golden and cooked through. Remove to a bowl.

Slice lengthways around each zucchini, leaving the seeds in the centre, then cut the seedy bits into 1 cm chunks. Cut the edges into zucchini noodles or ‘zoodles’. (Alternatively, use a julienne peeler or spiraliser if you have one.)

Heat the remaining oil in the pan over medium heat. Cook the zucchini chunks for 1 minute, then add the zoodles and pasta and cook, stirring, for about 1 minute.

Stir in the passata and reserved pasta water, along with the meatballs, and cook for a further 2 minutes, or until heated through.

Drizzle with a little more olive oil and serve scattered with grated parmesan, if desired.

Credits: Images and Text from Three Veg and Meat by Olivia Andrews, Photography by Phu Tang, Murdoch Books RRP $39.99.

Photo Credits: Phu Tang.

More Recipes

Baba Ghanoush

Simple and smoky, this dip is ideal with pita chips or oven baked flatbread pieces.

'Fit For An Army' Eggplant Parmi

What is it about crumbed steaks? Or crumbed anything? They say that texture, and in this case, crunc...