Meatballs with Courgettini or Spaghetti
  • Yield: 4 portions
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
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Meatballs with Courgettini or Spaghetti

By May 12, 2015

Tasty meatballs with either courgettini or spaghetti.

Ingredients

Instructions

1. Put one tablespoon of oil in a frying pan and warm on a medium heat. Chop the onions  and fry gently for about 5 minutes. Then add chopped pancetta or katenschinken and fry for 2 to 3 minutes. Then add the breadcrumbs and chopped parsley and fry for a further 2 to 3 minutes.

2.Turn off the heat and put the contents of a frying pan into a food processor and blend it doesn't have to be too smooth, look at photos.

3. Wipe out the pan with a paper towel and warm on a medium heat. In a bowl combine the mince meat, worcestershire sauce, salt and pepper and the onion and breadcrumb mixture. Mix it well and form into small balls, roll these in your hands to try and ensure they won't fall apart. As you make them put them into the frying pan starting at the edge and working into the middle. Keep an eye of the balls turning over once they have gone brown on one side. Repeat until the other side is brown. If they give off a lot of oil drain it from the pan using a spoon before you add the sauce.

4. Then add the tomato sauce and balsamic vinegar. Simmer the meat balls in the sauce gently they will need approx 15 minutes to cook.

5. If using spaghetti, check the cooking instructions on the packet. For the one I was using it was 9 minutes. Bring some water to boil add a pinch of salt and tablespoon of olive oil and the spaghetti. Leave to cook for instructed time checking it is ready by tasting a small amount. When ready drain the water and prepare to serve it with the meatballs.

6. If using courgettini you will need 1/2 a courgette per person. Wash them, and use a spiralizer, its like a large pencil sharpener. Put each portion on a plate, add a pinch of salt and pepper and a few drops of olive oil. Cook in the microwave for 1.5 minutes.

7. To serve top the spaghetti or courgettini with the meatballs and sauce sprinkle with optional cheese and salad sprinkle.

Allergens

Allergens

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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