Delicious meat-free Spaghetti and Meatballs

There is not a kid on the planet that doesn’t love a good spaghetti and meatballs on the weeknight dining rotation.

 

This recipe, would you believe it or not is a meat-free version of this traditional classic.

 

Perfect if you are looking to get a few more veggies into the kids or when you have a little one for a sleepover who doesn’t eat meat.

 

Make up a big batch and enjoy!

 

What you’ll need:

 

470g (about 3 medium) zucchini, coarsely grated

60g (1 1/4 cups) panko breadcrumbs

25g (1/3 cup) finely grated parmesan

1 egg, lightly whisked

1/4 cup fresh basil, finely chopped, plus extra leaves, to serve

400g jar Bolognese pasta sauce

100g (1 cup) perfect pizza cheese (mozzarella, cheddar and parmesan)

Cooked spaghetti, to serve

 

 

Method:

 

Place the grated zucchini in a colander and press with a wooden spoon to drain the excess water. Transfer the zucchini to a bowl. Add the breadcrumbs, parmesan, egg and basil. Season well. Stir well to combine.

 

Roll a heaped tablespoon of the zucchini mixture into a ball, squeezing tightly while rolling. Repeat to make 16 balls. Transfer to a tray lined with baking paper. Place in the fridge for 30 minutes to firm up.

 

Preheat the oven to 220C/200C fan-forced. Spray the zucchini ‘meatballs’ with oil. Bake for 30 minutes or until golden and firm.

 

Meanwhile, combine the sauce and 160ml (2/3 cup) water in an ovenproof frying pan. Bring to a simmer over high heat. Reduce heat to low and simmer for 10 minutes or until reduced slightly.

 

Use tongs to transfer the zucchini ‘meatballs’ to the frying pan. Sprinkle with the cheese. Return to the oven and bake for 10 minutes or until the cheese has melted. Sprinkle with basil and serve with spaghetti.

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