Courgetti is the new pasta! Vegetarians will surely unite with this nutritious and delicious Veggie Meatballs with Tomato Zucchini-getti. It is low in calories and high on taste. Incredibly yummy!
Veggie Meatballs with Tomato Zucchini-getti
Veggie Meatballs with Tomato Zucchini-getti are hearty, plant-based meatballs served over spiralized zucchini noodles with a rich tomato sauce.
4
servings20
minutes40
minutes260
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
- For the Veggie Meatballs:
2 tsp Canola oil-plus extra for greasing
1 small Onion-very finely chopped
2 tsp Balsamic vinegar
100 gram Red kidney beans-canned
1 tbsp Egg-beaten
1 tsp Tomato purée
1 tsp Chilli powder
0.5 tsp Coriander-ground
15 gram Almond-ground
40 gram Sweet Corn-cooked
2 tsp Thyme leaves-chopped
- For the Tomato Zucchini-getti:
2 large Tomatoes-chopped
1 tsp Tomato purée
1 tsp Balsamic vinegar
3 Zucchinis-shredded into ‘noodles’
Directions
- For the Veggie Meatballs
- Chop the garlic finely. In a large pan, heat the oil and fry the finely chopped onions. Frequently stir it for 8 minutes. Stir in the balsamic vinegar and cook for 2 more minutes.
- In a bowl, add together the beans, egg, tomato purée, and spices. Mash until smooth. Stir in the almonds and sweetcorn with the thyme, a third of the chopped garlic and the balsamic onions.
- Mix well and shape into balls. Place it in the baking tray lined with oiled baking parchment.
- For the Tomato Zucchini-getti
- Preheat oven to 220 degrees. Bake the veggie meatballs for 30 minutes until firm.
- In a pan, add together the tomatoes, tomato purée, and balsamic vinegar. Cook with 2-3 tablespoons of water until pulpy. Stir in remaining garlic and zucchini-getti.
- Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs. Enjoy!
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…