Photo of Veggie meatballs and zucchini zoodles by WW

Veggie meatballs and zucchini zoodles

2 - 5
PersonalPoints™ per serving
Total Time
1 hr 25 min
25 min
1 hr


Red onion

2 medium, finely chopped


2 clove(s), crushed

Canned diced tomatoes

2 can(s), (2 x 400g cans)

Dried oregano

1 tbs

Dried chilli flakes

½ tsp

Tomato paste

3 tsp

Balsamic vinegar

1 tsp

Red capsicum

1 medium, finely chopped

Canned red kidney beans, rinsed, drained

2 can(s), (2 x 400g cans)

Breadcrumbs, multigrain

50 g, wholemeal, fresh


1 medium, lightly beaten

Smoked paprika

3 tsp


4 medium, cut into zoodles

Fresh basil

1 tbs, leaves, to serve

Oil spray

3 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over medium heat. Cook half the onion, stirring, for 6-8 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add tomatoes, 3 teaspoons oregano, chilli, tomato paste and vinegar. Season with salt and pepper, add a dash of water and bring to the boil. Reduce heat and simmer for 45 minutes to 1 hour, stirring regularly, and adding more water if sauce becomes too thick.
  2. Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium heat. Cook remaining onion and capsicum, stirring, for 10 minutes or until softened. Set aside to cool.
  3. Process kidney beans, breadcrumbs, egg and paprika in a food processor until almost smooth. Transfer to a large bowl. Stir through remaining oregano and cooled onion mixture. Season with salt and pepper.
  4. Preheat oven to 200°C. Line a baking tray with baking paper. Shape bean mixture into 12 balls and place on prepared tray. Bake for 30-40 minutes or until crisp and lightly browned.
  5. Just before ‘meatballs’ are done, lightly spray a large non-stick frying pan with oil and heat over high heat. Add zucchini, season with salt and pepper and cook, stirring, for 3-4 minutes, or until just softened.
  6. Stir tomato sauce through zucchini. Serve topped with meatballs and basil.


TIPS: Use a spiralizer or julienne peeler to cut zucchini into spirals (zoodles). Alternatively, use a mandolin or a vegetable peeler to cut them into thin ribbons, then cut ribbons into strips. Add ¼ cup (20g) finely grated parmesan cheese to serve (contains dairy). Swap red kidney beans for chickpeas.