Organic Meatballs with Zucchini “Spaghetti”

The idea of no pasta, rice, or noodles can be hard to swallow when kicking off a paleo diet.  At least that was one of my first concerns.  So much of the food I eat everyday has a carby, starchy accompaniment.  What will I substitute it with?

A particular craving of mine was to have spaghetti and meatballs.  If I cut out the spaghetti though, I’m left with only a few balls of meat and some tomatoey goodness.  It just wouldn’t be enough.  So we made some “spaghetti” using zucchinis (a favourite vegetable of mine).

So here’s the recipe:

Ingredients

    • 500g organic, grass-fed minced beef
    • 150g bag of baby spinach leaves
    • ground nutmeg
    • 2 omega3 eggs
    • ground black pepper
    • handful of chopped continental (flat-leaf) parsley
    • 8 roma tomatoes
    • ground cinnamon
    • 1 brown onion
    • 2 cups of water
    • olive oil
    • 1 long red chilli
    • 6 medium sized zucchinis
    • 1 lemon
    • fresh basil (to garnish)

Method

  1. Preheat your oven to 200 degrees centigrade (180 fan-forced).
  2. Peel the tomatoes by cutting shallow crosses on the ends of each one and placing in a bowl of boiled water.
    Theskin will start to come away and after a couple of minutes, will slide right off.
  3. Dice the onion, add a splash of olive oil to a saucepan.  Once hot, add the onion and saute for a few minutes.
  4. Roughly chop the tomatoes and chilli and add to pan.
  5. Throw in a pinch or so of cinnamon and a good old amount of freshly cracked pepper.
  6. Stir, turn down the heat and let simmer for around 20-25 minutes, adding the water when necessary.
  7. Meanwhile, quickly steam the spinach and then chop roughly.
  8. Next, combine the beef, eggs, parsley, more cracked pepper, spinach, and a
    pinch and a bit of nutmeg.
  9. Form small meatballs with the meat mixture and add to a lightly greased (with olive oil) shallow roasting pan.  Place in the oven for 10 minutes.
  10. Meanwhile, wash and trim the ends from the zucchinis.
  11. Using a mandoline and the 3.5 julienne attachment, slice the zucchinis into spaghetti-like strips and place to the side.
  12. After 10 minutes, add your tomato sauce to the pan with the meatballs along with a cup of water and place back in the oven for approximately 20 minutes.
  13. Once the meatballs are done, quickly heat a splash of olive oil in a pan and add the zucchini spaghetti, a decent amount of cracked pepper, and the juice of the
    lemon.
  14. Saute for a few minutes until the zucchini turns a slight golden colour but has not turned mushy.
  15. Dish up and garnish with the basil leaves.

Is good!

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Categories: Dinner, Recipes

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