Recipe: Meatballs & Zucchini Pasta

This recipe is a favourite of mine from Teresa Cutter (aka The Healthy Chef). I like it because 1. Superman will eat it 2. it's gf and low carb 3. it's tasty and filling. For once I don't have to feel guilty about eating pasta!

The original can be found on Teresa's website here. She also has instructions for making the tomato sauce, and making it vegetarian. Well worth a look!

Meatballs and Zucchini Pasta

Serves 6 (I freeze the meatballs, they reheat well)

• 500 g beef mince (organic, lean, grass fed)
• 125 g ricotta (deli-style, firm, drained)
• 200 g baby spinach (Teresa suggests cooking it quickly beforehand, I dont bother)
• ½ cup parsley, chopped
• 1 egg (organic, free range)
• pinch of nutmeg
• salt and pepper to taste
• 4 cups passata w/basil or simple pasta sauce such as Barilla Napoletana
• parsley and parmesan to top

1. Combine beef, ricotta, spinach, ½ cup parsley, egg, nutmeg, salt and pepper.
2. Shape into large balls and coat in a little olive oil then place in a deep tray lined with greaseproof paper.
3. Bake meatballs for 10 minutes, then add napolitana half way up the pan. bake for a further 20  minutes until sauce is bubbling.
4. Serve sprinkled with fresh chopped parsley a little grated parmesan and zucchini spaghetti.

zucchini spaghetti:

• ½ to 1 leek - sliced thinly
• 1 ½ to 2 zucchini per person, cut into spaghetti on a mandolin or similar
• black pepper
• freshly squeezed lemon juice
  
  1. Cook the leek in a pan over medium heat with some olive oil
  2. add the zucchini and toss through for a few seconds until warm
  3. season with lemon juice and black pepper
  4. divide between bowls and top with the meatballs