Italian Meatballs with Zucchini Pappardelle
A healthy take on an old classic, this Italian meatball with zucchini pappardelle is full of flavor and super satisfying.
Nutrition Per Portion
- Calories
367
- Carbs
16.3g
- Fat
20.7g
- Fibre
5.3g
- Protein
32g
- Sugar
8g
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Beef Mince
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Zucchini
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Marinara Seasoning Mix
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Tomato Passata
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Italian Seasoning
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Parmesan Cheese
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Cream
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Brown Onion
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Garlic
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Fresh Parsley
|
Beef Mince |
Zucchini |
Marinara Seasoning Mix |
Tomato Passata |
Italian Seasoning |
Parmesan Cheese |
|
Cream |
Brown Onion |
Garlic |
Fresh Parsley |
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0.0 min
Preheat oven to 175º.
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0.5 min
Using a vegetable peeler, peel the zucchini lengthwise to create long, thin strips. Lay flat on a paper towel-lined baking sheet or plate until ready to use.
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4.5 min
Mince the garlic.
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6.0 min
Mince in onion.
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7.5 min
Grate the Parmesan and separate into halves.
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9.0 min
Finely chop the fresh parsley.
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10.0 min
In a large bowl combine the marinara seasoning mix and tomato passata. Mix well.
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11.5 min
Arrange the Zucchini Pappardelle on a large baking sheet, and toss them with sea salt.
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13.0 min
Place Zucchini in oven and bake for approximately 10-15 minutes.
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13.5 min
Line a baking tray with parchment paper or foil.
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14.0 min
In a large bowl, add 1/2 the Parmesan cheese, garlic, onion, Italian seasoning, cream and fresh parsley.
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14.5 min
Season with salt and pepper.
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15.0 min
Stir well to combine.
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16.5 min
Add the beef mince and mix until just combined. Don't over-mix
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20.5 min
Form the mixture into 1 inch meatballs and place onto the baking tray.
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25.0 min
Remove Zucchini from the oven and increase oven temperature to 200º.
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27.0 min
Place the meatballs in the oven and bake for approximately 10 minutes, until just barely done.
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31.0 min
In a skillet or saucepan over a low-medium heat. Heat the marinara sauce, stirring frequently.
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37.0 min
Set the oven to grill and place the meatballs on the top rack for approximately 2-3 minutes, until golden.
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38.0 min
In a large bowl place the zucchini pappardelle and toss with 1/2 of the marinara sauce.
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40.0 min
Carefully remove meatballs from oven.
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41.0 min
Place the zucchini pappardelle on plate and add meatballs,
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42.0 min
Top the meatballs with remaining marinara sauce.
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44.0 min
Sprinkle the remaining grated parmesan cheese on top and serve.
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Ingredients
Beef Mince
Zucchini
Peeled lengthwise to create long, thin strips
Marinara Seasoning Mix
Tomato Passata
Italian Seasoning
Parmesan Cheese
Grated
Cream
Brown Onion
Minced Use 1 tablespoon of minced onion per person
Garlic
Minced
Fresh Parsley
Finely chopped
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Reviews (1)
Aleya Al Hammadi
I liked it