Zucchini Meatball

Looking for a new meal prep idea? Try this zucchini meatball recipe from The Feel-Good Family Food Plan book by Dr Joanna McMillan and Melissa Clark.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the beef, pork, zucchini, mushrooms, onion, garlic, parsley, capers, ricotta, eggs and pepper to a large bowl. Mix with your hands until well combined. Roll the mixture into balls about the size of a golf ball.

Step 2

Preheat the oven to 180C.

Step 3

Heat the oil in a large ovenproof frying pan over medium heat. Gently fry the meatballs in several batches until browned all over, adding a little more oil to cook each batch if necessary.

Step 4

Return all of the meatballs to the pan and pour in the tomato passata. Half-fill the passata jar with water and shake to loosen the remaining tomato, then pour into the pan. Cover the pan and transfer to the oven. Bake for 30 to 35 minutes or until the sauce is rich in colour.

Step 5

After the meatballs have been cooking for 15 minutes, cook the polenta. Combine 4 cups (1L) water and the salt in a saucepan and bring to the boil. Slowly pour in the polenta while whisking to ensure there are no lumps. Simmer the polenta, stirring often, for 15 minutes. Stir in the grated parmesan and the oil.

Step 6

Serve the polenta immediately, topped with the meatballs and basil leaves.

Step 7

To start your meal prep for the week, try incorporating this meatball recipe with other healthy meal prep ideas from this article.

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