Lunch & Dinner
Hidden Veggie Meatballs & Spaghetti
Zucchini cottage cheese meatballs served with marinara and whole wheat spaghetti.
Makes 6 servings (about 4 meatballs each)
400Calories
28gProtein
43gCarbs
13gFat
6gFiber
Macros estimated per serving, includes spaghetti, marinara and Parmesan.
Ingredients
- 1 pound 96% lean organic ground beef
- ½ cup low-fat cottage cheese (I use Good Culture)
- 1 cup chopped organic zucchini
- 2 cloves fresh garlic, chopped
- 1 teaspoon kosher salt
- Black pepper, to taste
- 1 teaspoon oregano
- 1 teaspoon fennel seeds
- Avocado oil spray, for the baking dish
- 10 ounces dry whole wheat spaghetti
- 24 ounce jar of marinara sauce (I used Rao's)
- ½ cup grated Parmesan cheese
- Fresh basil leaves
Instructions
- Preheat the oven to 400°F. Lightly spray a Pyrex baking dish with avocado oil.
- Blend the cottage cheese mixture. Add the cottage cheese, zucchini, garlic, salt, pepper, oregano, and fennel seeds to a blender. Blend until smooth.
- Mix the meatballs. Add the ground beef to a mixing bowl and pour the blended mixture over it. Mix with your hands until well combined and the liquid is incorporated.
- Shape and bake. Roll the mixture into meatballs using about 2 tablespoons per meatball. Place them in the prepared baking dish and bake for about 20 minutes, until cooked through and the centers reach 160°F.
- Cook the spaghetti. While the meatballs bake, bring a pot of salted water to a boil. Cook the whole wheat spaghetti according to the package directions, then drain.
- Add the sauce and Parmesan. Remove the meatballs from the oven and carefully pour off any excess liquid. Pour the marinara over the meatballs and sprinkle with Parmesan.
- Broil and serve. Set the broiler to low and broil for about 4 minutes, watching closely, until the Parmesan forms a crisp, golden topping.
- Divide into six servings. Serve the meatballs and sauce over the spaghetti, about four meatballs per serving depending on their size.
- Top with an additional sprinkle of Parmesan and fresh basil leaves.
Nutrition is approximate and varies with the brands and amounts used.
Originally shared in my Substack post Meal Prep Recipes for the Week of October 12 on October 15, 2026.