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To Prep:

  • Garlic 58 g
  • Parsley, fresh, chopped 15 g
  • Cheese, Parmesan 90 g
  • Eggs 100 ml
  • Onions 75 g
  • 450g Provolone Cheese (25g each)
  • Chicken, minced 1 kg
  • Bread crumbs 90 g
  • Baby marrow/courgettes ''Zucchini'' 2.2 kg
  • Basil leaves (fresh) 30 g

To Cook:

  1. To Prep:

    • Crush the garlic.
    • Finely chop the parsley.
    • Grate the parmesan cheese.
    • Lightly beat the eggs.
    • Finely chop the onions.
    • Grate the provolone cheese.
    • In a bowl, combine 10 g of garlic, parsley, parmesan cheese, eggs, chicken mince, bread crumbs and Robertsons Chicken Spice.
    • Form into 55 g meatballs.
    • Cut the zucchini into noodles with a spiralizer or julienne peeler.
    • Roughly chop the basil.
  2. To Cook:

    • Oil a baking tray and place the meatballs on it. Cook until brown on all sides, ±6 minutes.
    • In a large pan, heat 45 g of butter, add the onions and 8 g of garlic, and cook until translucent.
    • Add the Knorr Tomato Pronto and 15 g of Robertsons Veggie Seasoning. Bring to the boil and simmer for 10 minutes.
    • Add in the cooked meatballs, and cook for a further 5 minutes.
    • In a pan, heat 100 g of butter over medium-high heat. Add 40 g of garlic and the zucchini, and cook until just tender, ±3 minutes.
    • Season with 38 g of Robertsons Veggie Seasoning.
    • Sprinkle the cheese on top of the meatballs and brown under a salamander
  3. To Serve:

    • Place the zoodles into a serving dish and place the meatballs on top. Sprinkle the basil over the meatballs.