TIP: Turkey mince can be used in this recipe if preferred. Try cooking meatballs in the oven. Place on an oven tray lined with baking paper. Cook in a hot oven (200C) for about 15 minutes, or until browned.
Ingredients
Method
Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving 1 and a half cups cooking liquid. Cover to keep warm.
Meanwhile, to make meatballs, combine half of the zucchini with the remaining ingredients in a large bowl. Season with salt and pepper. Mix well. Roll heaped tablespoons of mixture into balls.Makes about 24.
Heat a lightly oiled, large, deep, non-stick frying pan over a medium to high heat. Add meatballs. Cook, turning occassionally, for about 5 minutes, or until browned all over. Remove.
Heat the same oiled frying pan over medium heat. Add onion, garlic, and remaining zucchini. Cook, stirring occasionally for about 3 minutes, or until the onion is soft. Stir in tomatoes and capers. Cook, stirring for 2 minutes. Add the passata and reserve cooking liquid. Bring to a boil. Gently boil, stirring for about 10 minutes, or until slightly thickened.
Add meatballs to the sauce. Season. Gently boil for a further 5 minutes, or until meatballs are cooked through.
Serve meatballs with pasta. Top with extra parmesan.
