Green ‘Spaghetti’ & Meatballs

Green Spaghetti & Meatballs

Green ‘Spaghetti’ & Meatballs

I’m so glad I invested in a spiralizer to make noodles out of veggies. My favourite are these green ‘spaghetti’ from zucchini which work so well with pesto. If you don’t have a spiralizer don’t worry! You can use a vegetable peeler or mandolin to make slices of zucchini more like pappardelle.

enough for 2-3
takes 30 minutes

500g (1lb) minced (ground) beef
2 teaspoons onion powder (optional)
75g (3oz) almond meal 
2-3 medium zucchini
6-8 tablespoons pesto

1. Preheat your oven to 200C (400F). Combine meat, onion powder (if using) and almond meal in a large bowl. Season with salt.

2. Scoop with a soup spoon and roll into meatballs. Place balls in a baking tray as you go.

3. Pop meatballs in the oven and set your timer for 15 minutes.

4. While the balls are cooking make spaghetti from your zucchini using a spiralizer. Or shave into ribbons using a vegetable peeler or mandolin.

5. When the timer goes turn the meatballs and top with the zucchini. Return to the oven for another 2-5 minutes to warm the zucchini.

6. Remove from the oven and serve with pesto on top.

Variations

vegetarian – use these lentil balls.

dairy-free – use dairy-free pesto or basil oil.

to make pesto – whizz a large bunch basil in a food processor with 2 handfuls grated Parmesan, a handful pine nuts, a clove of garlic and enough extra virgin olive oil to make a chunky paste.

carb-lovers – toss in cooked spaghetti or serve with garlic bread.

no onion powder – just skip it or replace with a chopped onion softened in a little oil.

nut-free – replace almond meal with soft bread crumbs. Or just skip it. 

Waste Avoidance Strategy

minced (ground) beef – freeze it.

onion powder / almond meal / pesto – keep them in the pantry.

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

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{ 2 comments… read them below or add one }

Julia Adams May 27, 2016

Hi Jules,
Yes! This is the first time I got my daughter to eat meatballs! I used veal mince & breadcrumbs for the milder flavour and the pesto drizzled on top gave it a beautiful fresh twist. She doesn’t like the texture of mince so this is a grate way to introduce it.
Thanks!

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jules May 31, 2016

Wonderful Julia! You should try the Polpettone (meatloaf) recipe too then… And if she’s ok with nuts the almond meal adds a lovely creamy flavour… And chicken mince is great too! Jx

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