Italian Chaga Meatballs

These meatballs may be mini, but they are mighty in taste!

Perfect for those fussy-eaters where you need to sneak in veggies, the added Chaga mushroom powder will help to strengthen their immune system as well as having a prebiotic effect that supports gut health.


  • 1 small zucchini- grated
  • 1 small carrot- grated
  • 1 tablespoon Zoi Chaga Mushroom Powder
  • 400g of extra lean beef mince
  • 1 small brown onion- grated
  • 1 tablespoon finely chopped basil leaves
  • 1/2 cup of fresh wholemeal breadcrumbs
  • 1 egg
  • 1 garlic clove crushed
  • 2 teaspoons olive oil
  • 2 punnets of cherry tomatoes- halved
  • Fresh basil leaves to serve
  • Grated parmesan to serve


  1. Place your zucchini and carrots in a large bowl
  2. Add the mince, Zoi Chaga Mushroom Powder, onion, basil, breadcrumbs, egg, and half of the garlic
  3. Season with salt and pepper and mix well
  4. Roll mixture into round balls and place on a large plate
  5. Heat the oil in a large non-stick frying pan over medium-high heat
  6. Cook the meatballs in batches, turning regularly, for 5 minutes or until browned
  7. Transfer to a plate
  8. Add remaining garlic to the pan, cook for 30 seconds, and then add the tomatoes
  9. Season with pepper and cook for 3 minutes or until tomatoes are soft
  10. Add the meatballs and cook for 4 to 5 minutes or until cooked through
  11. Serve meatballs on spaghetti topped with basil and parmesan, or on their own

Keeps for 5 days in the fridge.

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