Cheese-stuffed Meatballs & Zoodles
Serves 4
A little twist on an old family favourite… The melted cheesey goodness is like a party in your mouth, with every bite of the meatball. Deeee-lish! FYI: If you’re wanting some extra carbs, you can definitely swap the zoodles for whole wheat, spelt or pulse pasta.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 1 kg beef mince
  2. 200gm cheese, cubed (cheddar, bocconcini, mozzarella)
  3. 1/2 brown onion, finely diced.
  4. 1/3 cup parmesan cheese, grated
  5. 1/3 cup breadcrumbs
  6. 2 garlic cloves, minced
  7. ¼ cup parsley, chopped
  8. 1 teaspoon of salt and pepper
  9. 1 egg, beaten
  1. 700ml passata
  2. 1 can diced tomato
  3. ½ brown onion, finely diced
  4. 1 garlic clove, minced
  5. 1/4 cup basil, finely chopped
  6. 1/4 cup parsley, finely chopped
  7. 2 bay leaves
  8. 1 teaspoon salt & pepper
  9. 2 teaspoons of olive oil, for frying
  10. 3 zucchinis, spiralised
  1. To make the meatballs, place all the meatball ingredients except the cubed cheese, into a large bowl.
  2. Using your hands, combine all of the ingredients together.
  3. Scoop out golf ball sized amounts of the mixture and roll lightly to form a ball. Press the cheese into the centre of the ball and seal it up by wrapping it with the meat mixture again. Place the meatballs onto a plate. Repeat the steps with the remaining mixture. If time permits, pop the meatballs into the fridge to set for 10-15minutes before cooking.
  4. To make the sauce, heat the oil in a large pan over medium heat. Add the garlic and onion and sautè for 1-2 minutes. Stir in the passata, diced tomatoes, bay leaves and seasoning. Simmer for 3-4 minutes until it thickens slightly.
  5. Add in the meatballs and simmer, covered, on a low heat for 15-20 minutes or until they are cooked through. Make sure you turn the meatballs occasionally, to avoid them sticking to the bottom of the pan.
  6. Once the heat is turned off, gently stir through the fresh basil and parsley.
  7. Lastly, steam your zoodles on the stove/microwave for 1-2 minutes.
  8. Serve the meatballs and sauce over the zoodles and top with some parmesan cheese.
Rebecca Pope Sydney Food & Lifestyle Blogger