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Ingredients

1 small zucchini, grated
1 small carrot, grated
400g extra lean beef mince
1 small brown onion, grated
1 tablespoon finely chopped fresh basil leaves
1/2 cup fresh wholemeal breadcrumbs
1 egg
4 garlic cloves, crushed
250g dried wholemeal spaghetti
2 teaspoons olive oil
2 x 250g punnets cherry tomatoes, halved
Fresh basil leaves, to serve
Grated parmesan, to serve

Method

Step 1 Squeeze excess liquid from zucchini and carrot. Place in a large bowl. Add mince, onion, basil, breadcrumbs, egg, and half the garlic. Season with salt and pepper. Mix well. Roll level tablespoons of mixture into balls. Place on a large plate.
Step 2 Cook spaghetti in a large saucepan of boiling water, following packet directions, until tender. Drain.
Step 3 Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs, in batches, turning regularly, for 5 minutes or until browned. Transfer to a large plate.
Step 4 Add remaining garlic to pan. Cook, stirring, for 30 seconds or until fragrant. Add tomatoes. Season with pepper. Cook, stirring, for 3 minutes or until tomatoes collapse.
Step 5 Add meatballs. Cook for 4 to 5 minutes or until cooked through. Serve meatballs on spaghetti topped with basil and parmesan.

Italian meatballs with cherry tomato sauce

How to make Italian meatballs with cherry tomato sauce

Ingredients

Method