Courgette Balls with Tomato Sauce and Spaghetti
By:  Ian Fischer
  • Prep Time : NA min
  • Cook Time : 30 min

  • Serves:
    4     Difficulty: Medium
Veg version of meatballs without using meat substitutes. Also a good way in high summer of using up the glut of home grown courgettes.

  • 2 x 400 gs tins chopped tomatoes
  • Olive oil
  • 3 cloves garlic, finely chopped
  • 3 courgettes, grated and squeezed through muslin or a tea towel to get as much water out as possible
  • 1 small onion finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 egg, beaten
  • Salt and pepper
  • 50-100 gs grated cheddar
  • Plain flour
  • Sunflower oil for deep frying


Start by making the tomato sauce:
Heat 6 tablespoons of olive oil in a pan. Add the chopped garlic. As soon as the garlic sizzles add the tomatoes, bring to the boil and simmer with the lid off for 20 minutes until nice and thick. Remove from heat.

Now for the balls:
In a small frying pan heat a little more olive oil and fry the onion with the dried herbs until soft. Add this to the grated courgettes, grated cheese and mix. Add the egg, mix again then add plain flour to dry it out a little. Season with salt and black pepper. Mix well then divide the mixture into small balls each slightly smaller than a golf ball.

Heat the sunflower oil in a deep pan and fry the balls in the hot oil until golden and crispy. Drain on kitchen paper to remove some of the excess oil.

Transfer the fried balls to an ovenproof dish, cover with the tomato sauce and bake at 180C for 20 minutes. While the balls are baking, cook the spaghetti as per the instructions on the packet.

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