4 Servings


Meat Balls :

  • 500 gms chicken mince
  • 1/2 cup parmesan cheese
  • 1/4 cup ricotta
  • 4 tbs finely chopped herbs ; any of the following parsley, sage, chives, or thyme
  • 1 cup finely sliced baby spinach
  • 4 tbs finely chopped onion red, brown or spring onions
  • 3 tablespoon’s Stone’s Original Green Ginger Wine
  • 1 tbs mustard
  • 1 egg
  • 3 tablespoon extra virgin olive oil

    Noodles :

  • 4 cups julienned sliced zucchini or grated into spirals or cut into Asian fine strips
  • 1 clove garlic
  • 1 lemon micro planed / zested
  • 2 tablespoon olive oil or butter
  • 1/2 lemon juiced
  • A splash of Stone’s Original Ginger Wine


  1. In a medium bowl mix by hand until well combined mince, cheese, Stone’s Ginger Wine, oil, mustard, herbs and egg. Take a tablespoon of the mince and with clean oiled hands roll into balls, set aside and chill in the fridge. 10 – 15 mins.
  2. Grate on an Asian slicer or mandolin zucchini into noodles . ( you can also do this by hand )
  3. Pan fry meat balls in a hot pan lightly covered with olive oil, turning all over to brown on all sides . Turn down to a medium / high heat once the pan is hot enough, so to cook evenly and as not to burn. Take out the meat balls and rest in a moderate oven in a suitable sized baking dish. Add oil or butter to same pan, toss through noodles, splash with lemon juice & Stone’s Original Ginger Wine, season with salt and pepper. Take off the heat when they are 3/4 cooked the residual heat will continue to cook noodles and they won’t over cook .
  4. Divide between serving plates / bowls, top with meat balls add extra grated parmesan to serve.