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Zucchini Noodles with Australian Lamb Meatballs in Tomato Sauce

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For the Noodles:
5 medium Zucchini
1 tsp Aromatic Herbs
For the Lamb:
500g Australian Lamb Mince
1 tsp Cumin Powder
1 tsp Aromatic Herbs
1 tsp Garlic
¼ cup Parmesan Cheese
¼ cup White Onion, chopped
1 Egg
½ cup Breadcrumbs
For the Tomato Sauce:
1 can Chopped Tomatoes
1 tsp Cumin Powder
2 tsp Aromatic Herbs
¼ cup White Onion, chopped
1/3 cup Parmesan Cheese
For Garnish:
Parsley, chopped
Parmesan Cheese
Olive Oil
Salt and Pepper, to taste


1 Combine the lamb mince, cumin, aromatic herbs, salt, pepper, parmesan cheese, onion, and garlic together. Stir in egg and breadcrumbs until just combined. Do not overmix. Using wet hands, form into round 1.5'' meatballs. Then, place in the fridge.
2 After 10-15 minutes, remove meatballs from the fridge. Heat olive oil in a pan over medium-heat. Add the meatballs and cook for 8-10 minutes, browning on all sides.
3 For the tomato sauce, heat olive oil in a pan on medium-high heat. Add onion and cook until softened. Add chopped tomatoes and quarter a cup of water and stir well. Then add cumin, Parmesan cheese and season with herbs, salt and pepper. Bring to a boil and simmer gently until sauce thickens about 20 minutes.
4 To make the Zucchini noodles or zoodles, spiralize zucchini using a spiralizer into zoodles. To cook, add zucchini to a pan over medium-high heat. Sauté for 1-2 minutes or slightly softened but still tender. Do not overcook. Season with salt, pepper, and herbs.
5 Transfer to a plate and spoon sauce and meatballs over zucchini noodles. Sprinkle with freshly chopped parsley and Parmesan cheese.