Nanna’s Fettuccine with Meatballs
Ridiculously hearty, saucy, and flavour-packed, these plant-based meatballs prove you don’t need meat to honour traditional flavours — just a Nanna who knows he
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Cooking tools:
- Ice cream scoop
- Kitchen scale
- Grater
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pot
- Skillet
- Stove
- Colander
- Plate
- Serving bowl
- Spoon
- Kitchen towel
Ingredients
- 1 zucchini, grated
- 1 carrot, grated
- 1 medium onion, grated
- 1 large clove of garlic, grated (optional)
- 600g of plant-based mince or burger patties (we used Beyond Meat)
- Parsley, chopped (to taste)
- Salt
- pepper
- 2 tablespoons cornflour
- 2 tablespoons water
- 50g of vegan parmesan (we used Green Vie)
- 1 cup breadcrumbs (gluten-free if needed)
- Olive oil, for shallow-frying (or any neutral tasting oil)
- 1.4kg Napoli sauce (store-bought or make your own)
- 1-2 packets fettucine (gluten-free if needed)
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