Beef Meatballs with Zucchini Zoodles


  • 800g Beef mince
  • 2 eggs
  • 1 brown onion
  • 10 mushrooms
  • 1/2 red capsicum
  • 2 whole zucchinis
  • 1 pun cherry tomatoes
  • 1 tin diced tomatoes
  • 1 cup breadcrumbs
  • 1 tblsp dired oregano
  • 1 tblsp dried chives
  • salt and pepper
  • 600ml pasta sauce


In a large bowl add 800g beef mince, 2 eggs, 1 cup fresh breadcrumbs, 1 tblsp dried oregano and chives, salt and pepper. Mix well.

Roll tablespoon sized balls of the mixture and cook in an oiled pan until brown. Remove.

In same pan add more olive oil and cook chopped onion, chopped mushroom, chopped capsicum and a punnet of halved cherry tomatoes. Cook 5 mins.

Then add meat balls back into pan along with 1 jar of pasta sauce, 1 tin of chopped tomatoes and ½ cup water. Bring to boil then simmer with lid on.

In the meantime, spiralise the zucchini to create the zoodles. Heat a wok pan with some olive oil and cook zoodles 2 mins (don’t overcook)

Once meat balls are cooked, serve with zoodles on the side along with parmesan cheese if desired.