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Photo of Meatballs with zucchini and quinoa by WW

Meatballs with zucchini and quinoa

Total Time
40 min
15 min
25 min
Meatballs don’t always have to come in a tomato sauce with spaghetti. These peppercorn meatballs add a kick of flavour to this dish served with quinoa and roast vegies.


Extra lean beef sausage

360 g, (Buy 450g), removed from casing


2 medium, cut into batons

Red onion

1 medium, cut into thin wedges

Baby spinach

200 g


¾ cup(s), (150g)

Salt reduced chicken stock

1½ cup(s), (375ml)

Greek yoghurt, plain, low-fat, no added sugar

cup(s), (80g)

Lemon juice

2 tsp

Fresh mint

2 tbs, chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray a baking tray with oil. Place meatballs, zucchini and onion on prepared tray. Lightly spray with oil and toss to coat. Arrange in a single layer. Bake for 20 minutes or until meatballs are golden brown and cooked through. Remove meatballs from tray, cover and keep warm. Add spinach to tray, return to oven for 1 minute, then stir until wilted.
  2. Meanwhile, place quinoa and stock in a small saucepan and bring to the boil. Reduce heat and simmer, covered, for 10-12 minutes or until liquid has absorbed and quinoa is tender. Fluff up grains with a fork. Combine yoghurt, juice and mint. Serve meatballs with quinoa and vegetables and drizzle with yoghurt sauce.


SERVING SUGGESTION: Steamed carrots. TIP: If meatballs are unavailable, use 450g lean beef sausages. Remove sausage casings and roll into 16 balls.