Courgetti and Meatballs

Are you doing January Whole 30 or just looking to clean things up after Christmas? Either way you have got to make this Courgetti & Meatballs recipe!

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You may or may not be aware that my love of meatballs is one of the reasons this blog was born! When I first went paleo meatballs were one of my go to meals! I would make huge batches of them and eat them for breakfast, lunch and dinner – no word of a lie!! (If you have any left over heat them gently then wrap them in streaky bacon and fry off on the pan – sensational!!) The only problem with my meatball obsession was that I would make up all kinds of delicious combos and then a week later completely forget what I had put in them!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved

300g round steak mince
1/2 a small onion, finely diced
1/2 red pepper, finely diced
1 tsp garlic powder
1 tsp Italian herb seasoning or oregano if you prefer
1 tsp ground cumin
1 tsp ground nutmeg

Oil or Coconut oil

For the sauce:
2 cloves of garlic, minced
1 green chili, finely sliced
400g tin of chopped tomatoes

To serve:
2 spiralised courgettes/zucchinis (either raw or lightly sauteed whichever you prefer)

Method:

  1. To make the sauce, heat a small pot with some of your chosen oil, gently saute the garlic and chili for 1-2 minutes before adding in the tomatoes, bring to the boil before reducing to a simmer. Allow it to cook away while you prepare everything else – stirring occasionally.
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  2. In a large bowl add all of the spices, onion and pepper, mix thoroughly before adding in the mince and mixing thoroughly once more.
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  3. Roll the mixture into balls, I went for about the size of a ping-pong ball! (This recipe makes between 9 and 12 meatballs)
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  4. Heat a large pan with 1 tbsp of your chosen oil. Add the meatballs to the pan, you may want to do this in 2 batches, allow to brown for about a minute before turning the temperature right down and allowing the meatballs to cook for 4 minutes with a lid on top of them, any sauce pan lid you have will do!
  5. Remove the lid turn the heat up slightly, flip the meatballs and allow to brown for about a minute before reducing the heat, placing the lid back on and cooking for a further 4 minutes.
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  6. Remove the meatballs from the pan and set aside while you prepare your courgette/zucchini to your liking.
  7. Place the courgetti/zoodles on your plate and pile it high with your meatballs.
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  8. Lastly pour over a generous helping of the tomato sauce, serve and enjoy!
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2 Comments on “Courgetti and Meatballs

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