
Courgette ‘meatballs’
A great meat-less "meatball" recipe. Here's a healthier version of 'meatballs' to try for meat-free monday. Made using courgette, try mixing with our homemade pasta sauce too.

SERVES12
TIME TO MAKE-
MEAL TYPEDinner
TIME TO MAKE-
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Place courgette in a fine sieve, sprinkle with a little salt and leave for half an hour for moisture to drain out. Squeeze out any remaining moisture and pat dry with paper towels.
- Preheat oven to 180°C, line a baking dish with baking paper and spray with a little oil.
- Place courgette in a clean bowl. Mix in the parsley, breadcrumbs, pepper, parmesan cheese and egg.
- Roll the mixture into 12 small balls about the size of a golf ball. Place on the baking dish and cook for 20-30 minutes until golden brown.
- Serve with our fresh tomato and capsicum pasta sauce, garnished with basil sprigs and cherry tomatoes.
- 3courgettes, grated
- 1/4 cupparsley, chopped
- 1 cupdried breadcrumbs
- 1 tbspfreshly ground black pepper, to taste
- parmesan cheese
- 1egg, beaten
- Canola oil
- 500 mlfresh tomato sauce, see our recipe
- cherry tomatoes and basil sprigs, garnish
Method
- Place courgette in a fine sieve, sprinkle with a little salt and leave for half an hour for moisture to drain out. Squeeze out any remaining moisture and pat dry with paper towels.
- Preheat oven to 180°C, line a baking dish with baking paper and spray with a little oil.
- Place courgette in a clean bowl. Mix in the parsley, breadcrumbs, pepper, parmesan cheese and egg.
- Roll the mixture into 12 small balls about the size of a golf ball. Place on the baking dish and cook for 20-30 minutes until golden brown.
- Serve with our fresh tomato and capsicum pasta sauce, garnished with basil sprigs and cherry tomatoes.
Ingredients
- 3courgettes, grated
- 1/4 cupparsley, chopped
- 1 cupdried breadcrumbs
- 1 tbspfreshly ground black pepper, to taste
- parmesan cheese
- 1egg, beaten
- Canola oil
- 500 mlfresh tomato sauce, see our recipe
- cherry tomatoes and basil sprigs, garnish
Ingredients
- 3courgettes, grated
- 1/4 cupparsley, chopped
- 1 cupdried breadcrumbs
- 1 tbspfreshly ground black pepper, to taste
- parmesan cheese
- 1egg, beaten
- Canola oil
- 500 mlfresh tomato sauce, see our recipe
- cherry tomatoes and basil sprigs, garnish
Method
- Place courgette in a fine sieve, sprinkle with a little salt and leave for half an hour for moisture to drain out. Squeeze out any remaining moisture and pat dry with paper towels.
- Preheat oven to 180°C, line a baking dish with baking paper and spray with a little oil.
- Place courgette in a clean bowl. Mix in the parsley, breadcrumbs, pepper, parmesan cheese and egg.
- Roll the mixture into 12 small balls about the size of a golf ball. Place on the baking dish and cook for 20-30 minutes until golden brown.
- Serve with our fresh tomato and capsicum pasta sauce, garnished with basil sprigs and cherry tomatoes.
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