Cut the carbs, not the flavour - George Foreman Australia


Published on 10 April 2018

As the days start getting shorter and the nights get colder, we generally begin craving our favourite comfort foods – right? What if you could enjoy a delicious hearty meal without the unnecessary additional carbs? That’s right, you can have the best of both worlds!

The abundance of low-carb recipes out there can be overwhelming so we’ve narrowed it down to one of our favourites for you to start with – the scrumptious Zucchini Quinoa ‘Meatballs’.

For this recipe, you’ll need to spiralize four zucchinis into thin noodles which is where the George Foreman Veggie Spiralizer comes in handy with its ability to slice or spiralize veggies with ease thanks to its four different blade types.

Go on, give it a go!



  • 2 medium zucchinis, spiralized with thin noodle blade
  • 1 ⁄2 cup cooked quinoa
  • 1 ⁄4 cup grated Parmesan cheese
  • 3⁄4 cup Italian seasoned bread crumbs
  • 1 ⁄2 tsp dried oregano
  • 1 ⁄2 tsp garlic powder
  • 1 ⁄2 tsp onion powder
  • 1 ⁄4 tsp salt
  • 1 ⁄8 tsp pepper
  • 1 egg


  1. Preheat oven to 190°C and grease a baking sheet.
  2. Place the zoodles in a colander and salt generously until zoodles are coated. Let the zoodles rest for 10 minutes to remove any excess water. Place the zoodles in a tea towel and squeeze out as much water as possible.
  3. In a large bowl, mix together all other ingredients until fully combined.
  4. Roll the mixture into 16-18 ‘meatballs’ and place on the greased cookie sheet.
  5. Bake for 20 minutes, flipping halfway through.
  6. Dip the ‘meatballs’ in marinara sauce and serve with the zoodles

Makes 5-6 servings

Tip: make these ‘meatballs’ gluten free by substituting in gluten free bread crumbs.