Nanna’s Fettucine with Meatballs Recipe
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 her way around the kitchen.
You will need
Serves 6
- 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 and pepper
- 2 tablespoons cornflour
- 2 tablespoons water
- 50g of vegan parmesan (we used Green Vie)
- 1 cup breadcrumbs
- Olive oil, for shallow-frying (or any neutral tasting oil)
- 1.4kg Napoli sauce (store-bought or make your own)
- 1-2 packets fettucine
Recipe: Nanna Mirella
Photography: Rainbow Nourishments
Directions
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Step 1
Grate the zucchini, carrot, onion and (optional) garlic into a large bowl. Add the plant-based mince, parsley, salt and pepper; mix well. Whisk together cornflour and water and stir it in.
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Step 2
Add the vegan parmesan and 1 cup breadcrumbs. Mix until combined, adding extra breadcrumbs only if the mixture feels too soft. Shape into balls (an ice-cream scoop gives even portions).
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Step 3
Heat the 1.4 kg Napoli sauce in a wide pot large enough to hold all the meatballs.
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Step 4
Meanwhile, bring a large pot of salted water to the boil for the fettuccine.
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Step 5
Shallow-fry the meatballs in olive oil over medium heat, turning, for about 15 minutes or until golden.
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Step 6
Transfer the meatballs to the simmering sauce and cook for a further 15–20 minutes.
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Step 7
Cook the fettuccine according to packet directions. Drain.
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Step 8
Serve the pasta topped with plenty of sauce and meatballs.
Variation
Nanna loves fettucine but any pasta works just as well.
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Recipe: Nanna Mirella
Photography: Rainbow Nourishments
