However, it’s not particularly waist-line friendly – especially when you through in a buttery garlic bread.
So when it was cold and unfriendly outside and I was craving something warm and tasty, I hunted down a healthier version of this delicious dish….thanks to ‘ourearthland’ I made a delicious and low-carb “Zucchini spaghetti and meatballs” dish.
It takes a bit of time to prepare because there’s margination and baking involved so it’s not one to do in when you’re short on time, but it’s great for a weekend – and then I had plenty of leftovers for the week!I started by ‘chopping’ up the garlic, ¼ of the onion, fennel and chillis…
Before adding a red pepper and the egg…and then puréeing it all.
In a mixing bowl, I combined the minced beef with the tomato-onion sauce plus some seasoning and spices.
Mixed it up and then left in the fridge to marinate for 20 minutes while the oven warmed up
Whilst it was marinating, I set to work on the tomato sauce. Honestly, I ‘free-styled’ a bit here. Essentially frying some garlic, onion and mushrooms…
And adding to a pot of chopped tomatoes and tomato purée
Before blending up to make a tasty thick sauce
Then I ‘greased’ a pyrex dish with coconut oil
Before creating the medium-sized meatballs
Bake the meatballs for approx. 30 mins, until brown and cooked through
Now all you need to do is spiralize some zucchini…
And assemble the dish…
Pouring the tomato sauce over the top.
Honestly, I never eat pasta spaghetti anymore as zucchini is such a good alternative and doesn’t leave you stuffed in the same way.
- 5 garlic cloves
- 1/4 fennel bulb
- 1 onion
- 1 egg
- 1 red pepper
- 16 oz minced beef
- black pepper
- zucchini / courgettes
- tomato purée
- 2 tins chopped tomatoes
Meatballs recipe from: Our Earth Land's blog
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