Turkey meatballs
with courgette spaghetti
Ingredients for the meatballs:
400g turkey mince (2% fat)
2tbs ground almonds
1/2 onion processed to a paste in a blender or chopped very finely
1tsp chili powder
2tsp paprika
1 clove garlic
1tbs chopped fresh basil (use dried if needed)
Ingredients for the spaghetti:
3 courgettes
1/2 onion
1 tin of tomatoes
1tbs tomato paste
1tbs red wine vinegar
1 cube of vegetable stock in a small cup of water
2tbs chopped fresh basil
1tsp chili flakes
1 clove garlic
oil spray
sweetener
Method:
Turn your oven to 180°C/Gas Mark 5. Combine all the ingredients for the meatballs in one bowl using your hands to ensure it’s mixed well. Line a baking tray with parchment, then take 1 heaped table spoon of the mixture and roll between your palms into a solid ball. Place this onto the baking tray and complete until you have used all the mixture.
If you have a spiralizer chop the courgettes in half and use the noodle plate to create your spaghetti, if not don’t worry just use a vegetable peeler to make ribbon pasta with the whole courgettes right up until you reach the pips in the center. Set your pasta to one side.
Chop the onion finely and brown off in a pan with a couple sprays of cooking oil. Add the garlic to the browned onions a cook for 1-2 minutes. Then throw in the tinned tomatoes, stock, tomato paste, 1 sweetener and chili flakes, allow to simmer for 10/15 minutes or until the consistency is nice as thick. Season to taste then throw in your cooked meatballs and coat with sauce, then put the courgettes on top of the mix to steam for 3 minuets and stir in for another 2.
Heap into two bowls (or plates) and enjoy!
