24/10/2026
Made these the other day and thought I’d share! 🍅
Super yum! I doubled the recipe because why not?! Always handy to have extra!
Didn’t have zucchini, so edamame spaghetti it was!
Packed with fibre and plant protein to keep you full and fuelled! 💪
Simple ingredients, nutritious and a whole lot of yum! 😋
🍅 VEGAN MEATBALLS WITH ZUCCHINI SPAGHETTI
Ingredients...
2 zucchinis
40g quinoa, rinsed
80g water
40g sunflower seeds, shelled
150g canned lentils, drained
2 tsp garlic powder
2 tsp dried Italian herbs, plus extra for seasoning
15g fresh basil
1½ onions, finely chopped
250ml canned tomatoes
Salt and pepper to taste
Method 👩🍳
1. Preheat oven to 180°C.
2. Spiralise the zucchinis into spaghetti and set aside.
3. Add quinoa and water to a saucepan. Bring to the boil and simmer for 10–12 minutes. Drain if needed.
4. Grind sunflower seeds in a blender and place in a large bowl. Add the lentils, garlic powder, Italian herbs, half the basil, chopped onion and cooked quinoa. Season with salt and pepper.
5. Knead the mixture with your hands and roll into 4 large or 8 small meatballs.
6. Place on a lined baking tray and bake for about 10 minutes, turning halfway, until golden.
7. Heat canned tomatoes in a pan with the remaining basil and extra Italian herbs. Season to taste.
8. Add the meatballs to the sauce and heat through.
9. Serve over zucchini spaghetti or like me, edamame spaghetti!
Enjoy! 😋
