Inspired living

Iron-rich (No) Meatballs with Zucchini Pasta Recipe

Try out Iron-rich (No) Meatballs with Zucchini Pasta Recipe

Credit: Jacqueline Alwill

No meat, no worries! Iron, in the form of non-haem iron, can be found in plant-based foods too so don’t fret if you’re trying to reduce your meat intake in favour of a few more vegetables on your plate. You can absolutely tick all nutrient boxes in macro- and micronutrients on a vegetarian or plant-based diet — it just takes a little education and discovering delicious recipes like this one.

Serves: 4



  • (No) Meatballs
  • 200g organic silken tofu
  • 2 cups (40g) baby spinach
  • 1 clove garlic, peeled & roughly chopped
  • 200g cooked lentils
  • ⅔ cup quinoa
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp chopped fresh parsley
  • 1 tsp dried oregano
  • 1 tsp dried basil

  • Zucchini Pasta
  • 2 tsp extra-virgin olive oil
  • 2 cloves garlic, peeled and finely chopped
  • 600mL passata
  • 4 medium (450–500g) zucchini, spiralised into noodles
  1. To make the (no) meatballs, place all ingredients in food processor and blitz well. Shape into 12 balls, and place in fridge to set for 30 mins.
  2. Preheat oven to 180°C and line large baking tray with greaseproof paper. Arrange balls on the tray, spray with extra-virgin olive oil or toss in oil to coat and cook for 25 mins.
  3. To make zucchini pasta, heat frying pan on medium heat, add extra-virgin olive oil and garlic and cook for 2 mins. Add passata and zucchini noodles and cook for 4-5 mins, to heat and soften.
  4. To serve, divide zucchini pasta between bowls and top with (no) meatballs.


Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.