This recipe comes from The Steaming Issue of The 4 Blades Magazine. This was probably my most favourite issue  to create aside from our current Breakfast Issue. I loved creating new and exciting dishes for the steaming attachment/varoma. This is on piece of a Thermomix I find people don’t use enough for various reasons.

These meatballs are packed full of flavour and smell delicious. You can easily have them on their own as a starter or serve on zoodles for a healthy and fresh option. Prefer pasta? Don’t worry! My family hear you big time. Of course you can serve these on pasta as well. Try my Homemade Pasta Dough recipe! So easy and sooooo delicious!


Don’t miss a thing! Subscribe to our daily recipe newsletter and never miss a newly posted recipe or resource just as great as this one! Or join up to our monthly one for all the latest TRTLMT news. Subscribe to my newsletter here.

Don’t forget to hang out with us in all the cool places! facebookzinstagramzpinterestz


Puttanesca Meatballs on Zoodles - TMX Method
Serves 4
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 500g beef mince
  2. 1 Tbsp dried onion flakes
  3. 1 tsp dried garlic powder
  4. 1 Tbsp fresh parsley, chopped
  1. 800g fresh tomatoes, small dice
  2. 3 Tbsp water
  3. 1 onion, peeled and roughly chopped
  4. 2 garlic cloves, peeled
  5. 100g sundried tomatoes, diced
  6. 10 small pitted olives of choice
  7. 1 Tbsp fresh parsley
  8. 1 Tbsp fresh basil
  9. 1 Tbsp fresh oregano
  10. Salt and pepper to taste
  1. 2 zucchinis
  1. Place mince (500g), onion flakes (1 Tbsp), garlic powder (1 tsp) and parsley (1 Tbsp) into bowl.
  2. Speed 7 / 5 seconds or until combined.
  3. Shape into 20 meatballs and place on to the top steaming attachment tray.
  4. Place onion and garlic into bowl.
  5. Speed 7 / 5 seconds. Scrape down.
  6. Add oil.
  7. 5 minutes / 100C / speed 2.
  8. Add tomatoes (800g), water (3 Tbsp) sundried tomatoes (100g), olives (10), parsley (1 Tbsp), basil (1 Tbsp), oregano (1 Tbsp) and salt and pepper to taste to bowl.
  9. Put steaming attachment into place.
  10. 18 minutes / 100C / speed 2.
  11. Using a zoodle maker, cut your zucchini into long strips similar to spaghetti. Alternatively, use a knife and julienne the zucchinis.
  12. In the last 5 minutes of cooking, place the zoodles onto the bottom steaming attachment tray.
  13. Once done, place meatballs into sauce.
  14. Serve over zoodles.
  1. These are perfect to freeze.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 7 issues available for purchase