Succulent courgette meatballs – perfect for pasta, subs or snacking
Meatballs are a timeless comfort food, often loved for their flavour, versatility and easy preparation. This recipe twists the classic by adding in grated courgette – not only does it keep the meatballs moist, but it sneaks in a boost of fibre without sacrificing on taste.
Courgettes are nutrient-dense, containing various vitamins and minerals, particularly vitamins A and C. They are also rich in antioxidants in the form of carotenoids and contain both soluble and insoluble fibre, so they are great for your digestion.1https://www.healthline.com/nutrition/zucchini-benefits
These moreish meatballs are an easy way to add extra fibre to your meals – whether you’re trying to persuade your kids to eat their greens or you just enjoy rustling up a new recipe, they’re an easy win!
Ingredients
Serves 3-4
- 500g minced beef (15% fat)
- 2 egg yolks
- 1/2 – 1 cup grated courgette (squeezed dry)
- 1 clove of garlic
- 2 TBSP chopped fresh parsley
- Salt and pepper
- Olive oil for frying
Method
- Grate the courgette and squeeze out as much moisture as possible; if you have a muslin cloth, you can use this to help.
- Mince the garlic clove and chop the parsley.
- Separate the egg yolks from the whites (you can use the whites in our 5-minute blueberry French toast!) and put the yolks to one side.
- Get a large bowl and mix the minced beef, egg yolks, grated courgette, minced garlic, parsley and salt & pepper to your liking.
- Gently shape into 10-12 meatballs.
- Heat a skillet over medium heat with a little bit of olive oil.
- Add the meatballs and brown on all sides, turning gently, for about 8-10 minutes. Once browned, cover with a lid and cook on low for 5-6 minutes to finish them through.
- Serve with a starch and veggies of your choice, or keep them for snacks!
For more delicious recipes, check out Leah’s 10-minute courgette fritters: a family favourite! or Gut-friendly kale and basil pesto.
Any questions? Contact one of our Nutritional Therapists via live chat, weekdays 8am to 8pm.
References
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