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Meat-free ‘meatballs’ with zucchini
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In SponsoredOn Thursday 8th Nov, 2018

Meat-free ‘meatballs’ with zucchini

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Starts at 60 with Polident

These delicious bites are the best for replacing meatballs.

Not only are these zucchini balls incredibly simple to cook, but they are also super filling and hearty despite being completely vegetarian. Even meat-lovers will fall in love with these addictive bites that go absolutely perfectly in a deliciously saucy spaghetti dish. They make for a great dinner option that’s just a bit healthier with a more unique flavour than the traditional version. Whip this up in no time at all to serve up to the family and enjoy!

Tip: Try serving with a tomato-based sauce, spaghetti and plenty of grated parmesan cheese on top. 

Ingredients

  • 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

Method

  1. Add grated zucchini to a colander. Press with a wooden spoon to drain excess water as much as possible. Transfer to a bowl. Add breadcrumbs, parmesan, egg and basil. Season well. Stir well to combine.
  2. Spoon out a heaped tablespoon of the zucchini mixture. Roll into a ball. Squeeze tightly while rolling to make ingredients press together. Repeat to use up all of the mixture. Transfer to tray lined with baking paper. Place in the fridge for 30 minutes to firm up.
  3. Preheat oven to 200C. Spray balls with oil. Bake for 30 minutes or until golden and firm.
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