Italian Meatballs and Courgetti is a dish that perfectly blends comfort and health, offering a delicious, homey feel without the heaviness of traditional pasta dishes. This recipe is an absolute favorite for those who love Italian flavors but also want to keep their meals nutritious and light. With rich, herby meatballs paired with fresh and vibrant courgetti (zucchini noodles), this meal provides a delightful combination of textures and tastes.
Italian meatballs are a staple of Italian-American cuisine, often served with a rich tomato sauce over a bed of spaghetti. However, in this recipe, courgetti is used as a lower-carb substitute for pasta. This small change makes the dish not only healthier but also easier to digest, preventing that sluggish feeling often associated with carb-heavy meals. Making courgetti is simple with a spiralizer or a julienne peeler, and it cooks quickly, making this a great option for a weeknight dinner.
The meatballs are prepared traditionally but with a balanced mix of lean ground beef, fresh herbs, and seasonings. The use of rosemary and oregano infuses the meatballs with deep, aromatic flavors, giving them an authentic Mediterranean touch. Adding a beaten egg ensures the meatballs hold together well while maintaining a tender texture.
One of the most notable elements of this dish is the use of courgetti, which has rapidly gained popularity as a healthy alternative to pasta. Courgettes (also known as zucchinis) are packed with essential nutrients such as vitamins A and C, potassium, and fiber. They add a mild, slightly sweet flavor to the dish while absorbing the rich sauce beautifully. Unlike pasta, which can sit heavily in the stomach, courgetti keeps this meal light and easy to digest while still being satiating.
The meatballs are combined with a hearty tomato sauce that brings the dish together. Using fresh onions, garlic, mushrooms, and basil, the sauce is layered with natural flavors that complement the savory meatballs. The optional addition of plum tomatoes helps to thicken the sauce, creating a luxurious texture that clings well to the meatballs and courgetti.
Italian cuisine is known for its simplicity – relying on a few high-quality ingredients to create dishes that are bursting with flavor. This meatball recipe is a perfect example of that philosophy, bringing together pantry staples to produce a meal that is both indulgent and nourishing.
While this version is made with beef, the recipe can easily be adapted for different preferences. Ground turkey or chicken can be used as a leaner protein option, and vegetarian versions with lentils or chickpeas could also be explored.
The beauty of Italian Meatballs and Courgetti is that it caters to many diets, whether you’re following a low-carb lifestyle, looking for a gluten-free dinner, or simply trying to add more vegetables into your meals. It’s a dish that combines tradition with modern dietary preferences, proving that healthy choices don’t have to mean sacrificing flavor. Enjoy this cozy yet refreshing meal, perfect for any occasion!
Delicious Italian Meatballs and Courgetti
Ingredients
1 pound ground beef (minced beef) - lean
1 medium egg
2 tablespoons rosemary - fresh, finely chopped
1 tablespoon oregano- 2 cartons chopped tomatoes - 400-gram each carton
- 6 medium chestnut mushrooms - chopped
1 medium white onion
4 cloves (affiliate link)garlic - crushed through a garlic crusher- 1 handful basil leaves - fresh, finely chopped
- 1 handful halved plum tomatoes - optional – gives the chopped tomatoes a thicker consistency
1 pinch (affiliate link)salt - to taste
1 pinch (affiliate link)ground black pepper - to taste
1 small jar ghee - for cooking
Instructions
- Prepare the meatballs. Break the egg into a large bowl and beat it. Then, add the beef mince, rosemary, oregano and a pinch of salt and pepper. Mix this thoroughly using your hands (it’s not too gross, really!).
- To cook the meatballs, heat the ghee in a large frying pan on medium heat. Shape the meatball mixture into balls about 1.5 inches in diameter and place gently into the pan. Turn the meatballs now and then, making sure that they brown all over.
- Once these are cooking, we can make the sauce. In another pan, on medium heat, add some ghee and cook the onion, mushrooms, garlic and basil. Cook these until the onion and mushroom have started to soften slightly.
- Add in the chopped tomatoes and (optional) chopped plum tomatoes. Mix all the ingredients thoroughly and season. Pop the meatballs into the mixture and let simmer for five minutes.
- Finally, prepare the courgetti using a spiralizer or a julienne peeler (easy to use and cheap to buy!). Melt a spoonful of ghee in a pan and pop the courgetti. Keep stirring until it’s cooked to the texture you like!
