Protein Swap | Baked ORGANIC Beef & Zucchini Meatballs
with Spaghetti
Cooking time
25 minutes
Servings
2/4
Calories
1190 /serving
Yay for spaghetti and meatballs! Organic beef becomes fun and fluffy with grated zucchini, panko and Grana Padano. For a hands-off approach, you’ll slip the meatballs into the oven to bake, while spaghetti in a velvety-soft tomato sauce gets ready to receive them.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 2 Green zucchini
- 15ml Minced garlic
- 225g Spaghetti
- 30g Panko
- 200ml Tomato sauce
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Wheat
You will need:
Grater
Large high-sided pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
1 or 2 Eggs
Total Fat
56 g
Saturated Fat
22 g
Sodium
630 mg
Total Carb
114 g
Sugars
14 g
Protein
60 g
Fibre
8 g
Preparation
Prepare the meatballs
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Grate the zucchini (large holes); using a paper towel, squeeze out any excess liquid.
- In a large bowl, combine the sausage meat, panko, ½ the zucchini, ½ the garlic, ½ the cheese, 1 egg (double for 4 portions) and a small pinch of S&P.
- Form into 10 meatballs (double for 4 portions).
Bake the meatballs
- Arrange the meatballs* on a lined sheet pan and drizzle with oil.
- Bake, 14 to 16 min., until cooked through.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 7 to 9 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
- In a large, high-sided pan, heat a generous drizzle of oil on medium-high.
- Add the remaining zucchini and garlic. Sauté, 2 to 3 min., until fragrant.
- Add the tomato sauce and S&P.
- Cook, stirring often, 2 to 4 min., until the sauce has thickened.
Combine the pasta
- To the pan of sauce, add the pasta, reserved cooking water and 2 tbsp butter (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until the pasta is coated and combined.
Plate your dish
- Divide the pasta between your bowls.
- Top with the meatballs.
- Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
