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Italian veggie meatballs

Italian veggie meatballs


Using stuffing mix is a great shortcut to making veggie meatballs

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    2753kj 655kcal
  • Fat
    Med 27%
  • Saturates
    Low 30%
  • Sugar
    Low 27%
  • Salt
    Low 27%

% of adult’s reference intake | Carbohydrates per serving : 101g


  • 1/2 x 170g pack sage and onion stuffing mix
  • 1 small courgette, cut into small cubes
  • 1 small red pepper, deseeded and cut into small cubes
  • 2 tbsp Co-op olive oil
  • 1 clove garlic, crushed
  • 10 Co-op pitted black olives, roughly chopped
  • 150g Co-op spaghetti
  • 1 x 300g tub Co-op tomato and garlic pasta sauce


  1. Make up the stuffing mix following the pack instructions
  2. Fry the courgette and red pepper in 1 tbsp olive oil for 3-4 mins, until soft
  3. Add the crushed garlic and fry for a minute more
  4. Add the veg and the olives to the stuffing and mix. When cool, divide into 10 pieces and roll into balls
  5. Cook the spaghetti as it says on the packet
  6. Meanwhile, gently fry the veggie balls in 1 tbsp olive oil for 5-6 mins, turning occasionally, until golden
  7. Add the pasta sauce to the veggie balls, bring to the boil, then cover and simmer for 3-4 mins
  8. Serve with the spaghetti and some crusty bread, if you like

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