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Chilli Cheese Spaghetti & Meatballs

Serves 4 / makes 20 meatballs.



  • 500g of beef mince
  • A handful of fresh basil, roughly chopped (10g)
  • A pinch of salt (2g)
  • 1 tsp of dried chilli flakes (10g)
  • 1 cup of grated tasty cheese (100g)
  • 1 large egg, lightly whisked (65g)
  • 4 tbsp of Quinoa Flour for coating (35g) (you could use any flour, but we prefer quinoa, brown rice flour and besan (chickpea) flour)
  • 2 tbsp of olive oil for frying (20g)


  • 2 large Zucchini, spiralised or made into zoodles (600g)

Tomato Sauce 

  • 2 cloves of crushed garlic (8g)
  • 1 tsp of olive oil (5g)
  • A handful of fresh basil, roughly torn (10g)
  • 1 can of crushed tomatoes (400g)
  • 1 cup of water



  1. Combine all of the ingredients except for the quinoa flour and cheese in a bowl. Mix well.

  2. Place the Quinoa flour into a shallow bowl.

  3. Wet your hands with cold water and roll the mince into small balls (about a tablespoon at a time). Toss each ball in the quinoa flour and place on a tray read to fry.

  4. Heat up a non-stick fry pan with the olive oil.

  5. Fry the meatballs in batches (do not overcrowd the pan), tossing until golden and cooked through.

Tomato Sauce 

  1. Place the olive oil and garlic into a small saucepan and fry on a medium heat until fragrant.
  2. Add the canned tomatoes, water and basil.
  3. Bring to the boil and then turn down to a simmer.
  4. Allow to simmer for 30 minutes or until the sauce has reduced by about a third.


  1. Once the Zucchini is spiralised, you can choose to serve it raw (which is what we have done), cook it for a minute in boiling water or if you’re in a rush, microwave it on high for 90 seconds. 

To Serve

  1. Place the zucchini spaghetti in a bowl, top with a little sauce, meatballs, more sauce and then fresh basil to garnish. Parmesan cheese also works well.


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