Meatballs with ‘spaghetti’

No of Serves: 4

Recipe courtesy of Emily Scott, APD


500g lean beef mince

1 tsp crushed garlic

1 small onion, grated

1 apple, peeled and grated

1 small carrot, grated

125g ricotta cheese, drained

1/3 cup fresh breadcrumbs

¼ cup freshly grated parmesan cheese

½ cup freshly chopped parsley

1 egg

1 pinch of nutmeg

1 pinch of paprika

4 cups napolitana fresh tomato sauce


1 leek, cut into thin strips

6 zucchinis, sliced into spaghetti using a mandolin or spiraliser

1 tsp olive oil

black pepper

squeeze of lemon

Nutrition Information (per serve)

Energy 2226 kJ (532 calories)
Protein 47g
Total Fat 13g
Carbohydrates 48g
Saturated Fat 5g
Sugars 25g
Dietary Fibre 12g
Sodium 1176mg


  1. Preheat the oven to 180°C. Combine mince, garlic, onion, apple and carrot in a bowl, and mix until all ingredients are combined.
  2. Add ricotta, breadcrumbs, parmesan, parsley, egg and spices to the bowl and mix until well combined. Shape into meatballs and place into an ovenproof dish.
  3. Pour tomato sauce over meatballs and cover and bake for ten minutes. Remove lid and bake for a further 15 minutes or until meatballs are cooked through.
  4. Meanwhile cook the leek in a pan over medium heat with olive oil. Add the zucchini and toss through for a few seconds until warm. Season spaghetti with a little lemon and black pepper, divide between serving plates and top with the meatballs.
  5. Serve sprinkled with fresh chopped parsley and a little grated parmesan.