Lighter Cheesy Courgetti & Lean Beef Meatball Bake
We've taken a family favourite and given it a lighter, veg-packed twist. You'll add linguine, courgetti and tomato sauce to an ovenproof dish, top with meatballs and lighter cheese, and bake till golden. All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.

Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient













You'll also need
Vegetable oil, Pepper, Salt, Olive oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle
Peel and grate your garlic
Combine your lean beef mince with half of the grated garlic (you'll use the rest later!) and a very generous pinch of salt and pepper
Give everything a good mix up until thoroughly combined (clean hands are the best way!)

Divide and shape the lean beef mince mixture into 3 meatballs per person
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the lean beef meatballs to the pan and cook for 2 min on each side or until browned
Once the meatballs have browned, transfer them to a plate and set aside, these will finish cooking in the sauce later

While the lean beef meatballs are browning, peel and finely dice your red onion[s]
Return the reserved pan to a medium-high heat with a pinch of salt
Once hot, add the diced onion and remaining grated garlic and cook for 6-7 min or until softened and slightly caramelised
Tip: Add an extra drizzle of oil if the pan's looking a little dry

Dissolve your beef stock mix in 200ml [275ml] [350ml] boiled water and stir in your dried oregano and your tomato paste – this is your herby stock
Trim the end of the courgette[s] keeping the stalk intact
Without cutting through the stalk, carefully slice the trimmed courgette into thin strips, lengthways (at approx. 5mm intervals)
Then peel lengths off the sliced courgette until you have a pile of 'courgetti'

Once the onion has softened, add your chopped tomatoes, herby stock and half of your balsamic vinegar (save the rest for later!) to the pan and cook for 2-3 min or until the sauce has slightly thickened
Meanwhile, chop your basil roughly, including the stalks
Once the sauce has slightly thickened, add half of the chopped basil (save the rest for garnish!) with a pinch of salt and a very generous crack of black pepper

Roughly break your linguine up into thirds, add it to the pan along with the courgetti and mix everything together – this is your tomato & basil sauce
Add the tomato & basil sauce to an oven-proof dish with 200ml [275ml] [350ml] boiled water and press down on the broken linguine so that it's submerged in the sauce
Return the browned meatballs to the pan and put the dish in the oven for an initial 20 min or until cooked through (no pink meat!) – this is your courgetti & lean beef meatball bake

While the meatballs are cooking, grate the lighter cheese
Remove the dish from the oven after 20 min and top with the grated cheese
Return the lighter cheesy courgetti & lean beef meatball bake to the oven and cook for a final 5 min or until the cheese has melted
Wash the salad, then pat it dry with kitchen paper

Set the lighter cheesy courgetti & beef meatball bake in the centre of the table
Serve the salad to the side, dressed with the remaining balsamic vinegar, a drizzle of olive oil and a crack of black pepper
Garnish with the remaining chopped basil
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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