Veggie meatballs with tomato courgetti

Veggie meatballs with tomato courgetti

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(20 ratings)

Prep: 15 mins Cook: 15 mins


Serves 2

Spiralize courgettes to make this healthier, gluten-free 'pasta' dish. The vegetarian meatballs use ground almonds instead of breadcrumbs to increase the protein

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal258
  • fat11g
  • saturates1g
  • carbs24g
  • sugars12g
  • fibre9g
  • protein12g
  • salt0.7g


  • 3 garlic cloves

For the veggie meatballs

  • 2 tsp rapeseed oil, plus extra for greasing
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 small onion, very finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 100g canned red kidney beans
  • 1 tbsp beaten egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp tomato purée
  • 1 heaped tsp chilli powder
  • ½ tsp ground coriander
  • 15g ground almonds
  • 40g cooked sweetcorn


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 2 tsp chopped thyme leaves

For the tomato courgetti

  • 2 large or 3 normal tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp tomato purée
  • 1 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 courgettes cut into 'noodles' with a spiralizer, julienne peeler, or by hand



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…


  1. Finely chop the garlic. Heat the oil in a large pan and fry the onion, stirring frequently, for 8 mins. Stir in the balsamic vinegar and cook for 2 mins more. Meanwhile, put the beans in a bowl with the egg, tomato purée and spices, and mash until smooth. Stir in the almonds and sweetcorn with the thyme, a third of the chopped garlic and the balsamic onions. Mix well and shape into about 8 balls the size of a walnut, and place on a baking tray lined with oiled baking parchment.

  2. Heat oven to 220C/200C fan/gas 7 and bake the veggie meatballs for 15 mins until firm. Meanwhile, put the tomatoes, tomato purée and balsamic vinegar in a pan and cook with 2-3 tbsp water until pulpy, then stir in the remaining garlic and courgetti. Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs.

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Comments, questions and tips

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Scribbles163's picture
26th Sep, 2019
These balls are pretty much the mexican bean burgers with sweetcorn added - so they were tasty. The part of the recipe for the sauce and courgetti though is a bit silly. Courgetti needs to be cooked down a bit to actually be like spaghetti - if I had stuck to this recipe it would have been raw. I added some passata, oregano, salt and pepper to the sauce too to make is more substantial. I would add less garlic less time as it was overpowering. Otherwise a nice recipe.
monal patel's picture
monal patel
25th Apr, 2019
Tastes absolutely amazing!!! I never usually like courgetti but the whole family devoured this -forget holding conversation! Nice and filling too. I added some salt and more garlic as a personal preference :)
26th Mar, 2019
This was a good alternative to our regular weekday pasta meal and a good excuse to get the spiralizer out. This recipe made six vegballs so will feed me over two meals but I'd have to make a couple more if my husband were joining me! Substantial enough though.
dave6376's picture
29th Oct, 2018
Very nice recipe but quantity is miserly for two hungry people. Next time I make it I will increase everything by 50%
26th Jul, 2017
Really nice recipe. I added chickpea flour to the burgers to get a good consistency, also nutritional yeast, smoked paprika powder, fresh chilli and cumin. I didn't bother messing around making balls, just spooned the mixture onto the parchment, very quick and no fuss.
5th Jul, 2017
Delicious recipe. Meatballs are very tasty, and pack quite a punch. I suspect they would make great burgers as well. I might try shallow frying them next time, perhaps with a coating of corn flour/polenta as others have suggested below. Consider adding some pasta to add a bit of extra bulk.
laineew's picture
26th Feb, 2017
'Meatballs' were really tasty. Will use 200 grams tin tomatoes instead of fresh tomatoes.
17th Jan, 2016
Instead of using 3 chopped tomatoes I used about 150 gram of cherry tomatoes. I didn't have rapeseed oil and used good quality olive oil instead. The meatballs took a lot longer in my oven. It was closer to 25 minutes. The meatballs are very tasty and have a nice kick to them. I added 50 grand spaghetti per person. However the dish is a lot more filling then you might think! Taking the leftovers to work tomorrow for a nice healthy lunch
9th Dec, 2015
Pretty nice! I added a full egg, some extra beans and lots of chickpea flour to get it to the right consistency. Rolled in fine polenta and panfried them because I prefer them that way. I didn't attempt the zucchini pasta as I didn't have the right sort of tool. For pasta sauce, I just simmered some tinned chopped tomatoes with herbs and seasoning (including paprika).
16th Nov, 2015
Great recipe! The meatballs were fantastic, definitely a keeper. Even my family members who don't like vegetarian food thought they were yummy. My sauce was a bit bland, will work on improving in the future.


1st Jun, 2016
Can these be frozen before the baking stage (or after?). I don't see why not, but there is no mention of it in the instructions.
Scribbles163's picture
26th Sep, 2019
Ignore the recipe when it says to just heat through the courgetti with the heat off - it needs to be cooked through, but not so much that the courgette starts releasing water - it should not be raw though. Add extra flavours to your sauce.
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