This Meatballs with Courgettini or Spaghetti recipe is based on one I saw on the British Masterchef. In Germany you can use Katenschinken, in the UK replace this with diced pancetta. I but my effort into making the meatballs and cheat and use a bought pasta sauce instead. The Masterchef judges wouldn’t approve but sometimes I’m just too hungry to wait.

My new favourite device is a spiralizer. Look at picture 8 in the gallery. A spiralizer lets you turn vegetables into spaghetti. It works like a giant pencil sharpener. I have so far used on carrots and courgettes and it works really well. There are some bigger alternatives for spiralizers, which are better for harder vegetables. I am short on space and I like it that it easily goes in the dishwasher.

Courgettini is great if you are trying to cut back on your carbs and is really easy to cook. Ensure that you leave the skin on as this is where most of the nutrients are. A 100g of courgette is about 20 calories, just don’t add too much olive oil as that comes in at 125 calories per tablespoon versus a 260 calories for a 75g portion of raw spaghetti.  Where it really delivers health benefits is that it is supposed to help regulate blood sugar levels and contains manganese and magnesium which help with digestion and heart health. Its also high in fibre which helps you feel fuller for longer. Its like eating wonder spaghetti. If you are interested in learning more click on the green text  for some more on the health benefits or courgettes/zucchini

Its too healthy for my boys so they always have their meatballs with spaghetti.

Sometimes I make a double portion of meatballs and have the leftovers in a toasted sandwich with loads of cheese and you can throw in some olives and capers if you like them. Its like a Subway Meatball Marinara which they don’t sell here anymore.

Hope you enjoy this recipe with of without the courgettini.

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