Simple and delicious healthy recipes

Spaghetti & Meatballs

Here is a healthier take on the traditional spaghetti and meatballs using zucchini instead of pasta and only natural, ‘real food’ ingredients. Not a can or preservative in sight! Plus scroll down the bottom for THERMOMIX instructions.

Spaghetti & Meatballs 

Serves 4

Ingredients:

Tomato Sauce
1 kg tomatoes, finely chopped
1 onion
2 garlic cloves
small handful of fresh chopped basil plus extra to serve
1 tbsp olive oil

Meatballs
600g beef mince
1 onion
2 carrots
2 cloves garlic
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp paprika
1 egg
large handful of fresh parsley
salt and pepper to taste

Pasta
2 zucchinis

parmesan to serve

Method: 

Preheat the oven to 180°C.

Chop and sauté the onion and garlic in the olive oil and then add the tomatoes and cook for about 5-10 minutes, stirring occasionally. Allow to cool before placing in a blender or food processor and blitzing until liquid and add the basil. Place the sauce in a bottom of a large casserole dish.

Chop the onions, garlic, grate the carrot and place in a large bowl with the mince, spices, parsley and egg. Mix together really well with your hands and start forming the mixture into small balls.

Place the meatballs in the tomato sauce. It doesn’t matter if they are not fully submerged in the sauce.

Put the dish in the oven without a lid and cook for 40 minutes or until the meatballs are cooked (this will depend on how big your balls are).

Using a spiraliser or a julienne peeler, peel the zucchinis and divide it up between 4 plates.

Remove the meatballs from the oven and plate up your meatballs and sauce over the pasta and top with parmesan.

Thermomix Instructions:

Preheat the oven to 180°C.

Place the onion and garlic in the mixing bowl and set to 5 secs/speed 4. Scrape down the side of the bowl with the spatula and set to 3 secs/speed 4.

Add the olive oil and sauté for 7 mins/95°C/speed 1.

Add the tomatoes (but quarter them first and set to 5 secs/speed 5. Then cook them for 20mins/95°C/speed 2.

Blend the sauce 5 secs/speed 7. Add the basil and blend again 4 secs/speed 4.

Place the sauce in a bottom of a large casserole dish.

Rinse out the mixing bowl and place the onion, garlic and carrot and blitz for 6 secs/speed 6.

Add the mince, spices, parsley and egg and set to 15 secs/speed 3 reverse. Scrape down the side of the bowl with the spatula and repeat.

Form the meat mixture into small balls and place the meatballs in the tomato sauce. It doesn’t matter if they are not fully submerged in the sauce.

Put the dish in the oven without a lid and cook for 40 minutes or until the meatballs are cooked (this will depend on how big your balls are).

Using a spiraliser or a julienne peeler, peel the zucchinis and divide it up between 4 plates.

Remove the meatballs from the oven and plate up your meatballs and sauce over the pasta and top with parmesan.

This is the julienne peeler I use. It was cheap, it works a treat and best of all it doesn’t take up much room in your utensils draw! I bought mine from Amazon.com

Julienne peeler

 

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