Zucchini Spaghetti and Meatballs Class

Chef Jason    X   Chef Tyler
Cook time: 90 minutes
Servings: 2
Difficulty: Beginner

Members only

What you'll learn

  • Learn the techniques of creating vegetable noodles.
  • Creating the meatballs allows you to experiment with balancing flavors.
  • Discover how to control the doneness of zucchini noodles and meatballs contributes to your understanding of different textures and cooking times.

Mise En Place

Cheese Grater
Chopping Board
Saute Pan
Wooden Spoon
Pan Spray
Aluminum Foil
Sauce Pot
Sheet Tray

Shopping List

Ground beef, 1 lb (85% lean/15% fat)

Panko, ⅓ cup

Milk, 2 oz

Egg, 1x

Onion, ¼

Parmesan cheese, 1 oz

Truffle Carpaccio, 1 jar

Parsley, ¼ bunch

Dried chili, ⅛ tsp

Dried oregano, ⅛ tsp

Balinese Truffle Salt, to taste

Garlic, 2 cloves

Zucchini, 2x

Olive oil, 2 tbsp

Marinara sauce, 24 oz


  1. Fill the large pot with water and cover with a lid, heat over medium-low heat.
  2. Preheat the oven to 425F.
  3. Add the beef, panko, milk and egg in the mixing bowl.
  4. Peel and finely mince the onion, add it to the bowl along with the beef mixture.
  5. Grate half of the parmesan, and add it to the bowl.
  6. Chop half of the Truffle Carpaccio and add it to the bowl.
  7. Chop the parsley and add it to the bowl.
  8. Chop the chili flake and dried oregano, add it to the bowl as well.
  9. Season the meatball mix with Balinese Truffle Salt and mix with your hands until homogenous.
  10. Form into meatballs and place them onto the sheet tray.
  11. Peel and mince the garlic.
  12. Wash and trim the ends of zucchinis. Using a spiralizer or vegetable peeler, slice the zucchini into noodles or thin strips.
  13. Place the zucchini noodles in a colander and sprinkle with salt. Toss to coat evenly and let them sit for 15-20 minutes to allow excess water to drain.

How to cook

  1. Bake the meatballs for 25 minutes in the oven.
  2. Remove the meatballs from the oven and transfer them to the medium pot. Cover with the marinara sauce and bring to the simmer.
  3. Turn heat down to a gentle simmer and continue to cook meatballs for about 20 minutes.
  4. Using paper towels, pat the zucchini noodles dry and remove any remaining moisture.
  5. In a large pan, heat olive oil over medium heat. Add minced garlic and saute until fragrant.
  6. Add the zucchini noodles to the pan and cook for 3-5 minutes, stirring occasionally until the zucchini noodles are tender but still have a slight crunch.
  7. Transfer the zucchini noodles to a plate. Top with the meatballs and sauce and generously grate parmesan all over the top and top with the rest of the Truffle Carpaccio Enjoy!

From the chef

Ready to kick off 2024 on a healthy note? Join us and learn to create mouthwatering Zucchini Spaghetti and Meatballs right in your own kitchen. Dive into the world of delicious, guilt-free cooking as we guide you through this vibrant and nutritious dish.

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