Photo of Courgetti & veggie meatballs by WW

Courgetti & veggie meatballs

Points® value
Total Time
1 hr 25 min
25 min
1 hr
An all-vegetable version of classic spaghetti and meatballs that’s sure to win over vegetarians and meat-eaters, too.


Calorie controlled cooking spray

4 spray(s)

Red onion

1 medium, finely sliced

Red pepper

1 medium, deseeded and finely diced

Kidney Beans, cooked

2 can(s), large, drained, drained and rinsed

Breadcrumbs, fresh

50 g, wholemeal

Egg, whole, raw

1 medium, raw, beaten


1 tablespoon(s), level, smoked

Tomato Purèe

½ tablespoon(s), level

Oregano, Dried

½ tablespoon(s)


4 medium, spiralised

Basil, fresh

10 leaf/leaves, to garnish

Calorie controlled cooking spray

4 spray(s)

Red onion

1 medium, finely diced


2 clove(s), crushed


5 large, chopped

Tinned Tomatoes

1 can(s), large

Oregano, Dried

1 tablespoon(s)

Bay leaf, dry

1 leaf/leaves

Tomato Purèe

1 tablespoon(s), level

Chilli flakes

½ teaspoon(s), level, dried

Balsamic vinegar

1 teaspoon(s)


  1. To make the sauce, mist a large pan with cooking spray and fry the onion over a medium heat for 6-8 minutes until slightly softened. Add the garlic and cook for 1 minute, making sure it doesn’t burn.
  2. Add the fresh and tinned tomatoes, oregano, bay leaf, tomato puree, chilli flakes and balsamic vinegar. Season, add a splash of water and simmer for 45 minutes to 1 hour, stirring regularly, and adding more water if it gets too thick.
  3. Meanwhile, make the veggie meatballs. Mist a small frying pan with cooking spray and fry the red onion and pepper over a medium heat for 10 minutes, stirring regularly, until softened. Set aside to cool.
  4. Blitz the kidney beans with the breadcrumbs, egg, paprika and tomato purée in a food processor until fairly smooth. Transfer to a bowl and stir through the onion and pepper, and the oregano. Season well.
  5. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a large baking sheet with baking paper. Shape the bean mixture into 12 equal balls and bake for 30-40 minutes until crisp and lightly browned.
  6. Around 5 minutes before the meatballs are done, heat a large frying pan misted with cooking spray over a high heat. Add the spiralised courgette, season, and cook for 3-4 minutes, stirring, until just softened.
  7. Stir the tomato sauce through the courgette and divide between 4 plates. Top with 3 veggie meatballs per person and serve garnished with the basil.