Updated: Feb 10, 2019
Who needs pasta? Here is a great way to get more veg in the shape of spaghetti with the help of our favourite kitchen gadget - a spiralizer. Here is my take on a classic meatballs and spaghetti that is paleo, made with spiralized courgette. Serves 2
Ingredients for the meatballs
250g organic free range pork mince
1 clove of garlic
6 sage leaves
4 dried apricots
salt - pinch
Ingredients for the sauce
1 tablespoon of coconut oil
2/3 of an onion
6 sage leaves
1 red chilli
2 cloves of garlic
1/2 teaspoon of freshly ground cumin
1/2 teaspoon of smoked paprika
1 box or tin of organic tomatoes
2 tablespoons of apple cider vinegar
Salt and pepper to season
Ingredients for the courgette spaghetti
1 large courgette
1/4 cup crushed walnuts
Combine all the ingredients for your meatballs into a bowl, and using your hands mix and mash the ingredients together, and then roll into balls.
Heat your coconut oil in a frying pan, and pan fry your meatballs until browned.
Add your onions into the pan, and sauté for a few more minutes.
Add the garlic, cumin, chilli, sage leaves, chopped apricots, and smoked paprika, and pan fry and stir it in for a minute.
Add the tinned tomatoes, and one or two tablespoons of apple cider vinegar.
Cook for about 20mins. If necessary top up with a bit of water to keep the sauce from drying out.
Season to taste with salt and pepper.
Serve with courgette spaghetti. Use a vegetable spiralizer (see below for link to the one I use) to make the spaghetti
Marinade in the juice of half a lemon, and sprinkle chopped walnuts onto the spaghetti to give it some crunch!
Serve the warm meatballs with the raw courgette spaghetti
Meatballs and cheese go well. For a cheesy finish you could add a bit of lactose free cheese, or if you are dairy free try sprinkling a few nutritional yeast flakes over it instead. They give a lovely cheese taste to a dish.
This is the spiralizer I use (I find it amazingly therapeutic) to make the spaghetti - find via my affiliate link on Amazon.