Zucchini & Lentil Meatballs Arrabiata








Preparation Time



minutes Stove Top

Cooking Time

  • Zucchini & Lentil Meatballs
  • 3 cups (180g) fresh bread crumbs
  • ¼ cup (60mL) milk
  • ⅓ cup (80mL) oil
  • ½ onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 zucchini (approx 170 g), coarsely grated
  • 1 can (400g) lentils, rinsed & drained well
  • ⅓ cup (70 g) grated parmesan cheese, plus extra to serve
  • 1 ½ tsp
  • 1 egg white
  • McCormick Adjustable Grinder Sea Salt
  • McCormick Adjustable Grinder Black Peppercorns
  • Arrabiata Sauce
  • 1 can (400g) diced tomatoes
  • 1 tsp sugar
  • salt and pepper
  • 1 bunch fresh basil, leaves torn
  • To serve
  • 300 g short dry pasta
  1. Place breadcrumbs and milk in a large bowl and set aside. Heat a tablespoon of oil in a large frying pan over medium heat, add onion and garlic cook for 3- 5 minutes until softened, add zucchini and cook stirring for 1-2 minutes. Add this mixture to the bread and milk with remaining zucchini & lentil meatball ingredients and mix well to combine. Season with McCormick Sea Salt and Black Pepper. Roll tablespoonful of mixture into balls.
  2. Add another tablespoon of oil to the frying pan and over medium heat brown balls all over, (in batches if necessary) remove balls from pan and reserve pan, setting balls aside and keeping warm while the sauce and pasta is cooked.
  3. Cook pasta as per packet directions, drain, reserving 1 cup (250 mL) of the cooking liquid.
  4. Using the reserved pan, add tomatoes, sugar, remaining oil and salt and pepper and bring to a gentle simmer. Stir through reserved cooking liquid and basil, add zucchini & lentil meatballs and pasta, toss gently to combine and serve with additional parmesan cheese.
Recipe Tip

If you like your food extra spicy add a teaspoon of KEEN’S Chilli Blend to the sauce as well.

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