• Partnered with
  • Quick
  • Serves 4
  • 10 mins prep
  • 20 mins cook

Meatballs with courgette spaghetti

Meatballs with courgette spaghetti

This dish is all about the spaghetti – but not as you know it! We made pasta-like strands from courgette to create a low-carb, gluten-free alternative to meatball pasta.


  • 750 g gluten-free beef sausages
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • 450 g mixed baby heirloom tomatoes, halved
  • 2 cups passata
  • 1/4 cup coarsely chopped basil
  • salt and black pepper
  • 6 courgettes
  • 1/2 cup finely grated parmesan cheese


  1. Squeeze meat from sausages. Add garlic; mix to combine. Roll mixture into 16 balls.
  2. Heat oil in a large frying pan over medium-high heat. Cook meatballs, in batches, for 3 minutes or until browned all over. Return all meatballs to pan. Add tomatoes, passata and half the basil; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until meatballs are cooked through. Season to taste.
  3. Meanwhile, using a julienne peeler or spiraliser machine, cut the courgette into ‘spaghetti’.
  4. Add courgette and half the parmesan to sauce mixture; stir gently. Serve sprinkled with remaining basil and remaining parmesan.
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