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Zucchini Spaghetti with Spicy Meatballs

Zucchini Spaghetti with Spicy Meatballs & Chili-Tomato Sauce
Course Main Course
Servings 4
Calories 278kcal

Ingredients

  • 400 g beef meat minced
  • 1 egg
  • 1 onion, grated
  • ½ bundle of parsley chopped
  • 2 tbsp sweet chili sauce
  • ½ tsp hot chili powder
  • ½ tsp nigella seeds
  • 1 tsp fennel seeds finely chopped
  • 1 tsp salt
  • pepper

Chili-tomato sauce

  • 400 g organic tomatoes
  • 125 ml red wine
  • 1 onion
  • 1 fresh red chilli
  • 2 tbsp soy
  • 2 tbsp red wine balsamic
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 4 cloves garlic
  • ½ bundle fresh basil leaves
  • salt and pepper

Zucchini spaghetti

  • 2 zucchinis
  • 1 bundle parsley
  • ½ bundle fresh basil leaves
Metric - US Customary

Instructions

  • Start with making the tomato-chili sauce. Chop onions and garlic. Split the chill open, remove seeds and chop it. In a pot saut © onions in olive oil in 5-10 min until they appear slightly golden. Then add chill and garlic and saut © 1 more minute. Add the rest of the ingredients, and bring to a boil. Reduce to a simmer, and leave it at least for 1 hour while preparing the rest. Remember to stir it occasionally.
  • Now to the meatballs. In a bowl combine all of the ingredients except the eggs and mix it well together. Then add the egg and mix it into the rest. Let the mixture set in the fridge for 20-30 min.
  • Use a julienne peeler (or a sharp knife and patience) to ‘make’ the zucchini spaghetti. Peel the zucchini until you reach the soft middle which is filled with seeds (don’t use it but save it for smoothies or juices). Roughly chop the basil leaves and parsley and mix into the zucchini spaghetti.Tip: drizzle with some olive oil, lemon, roasted nuts, salt & pepper, and use it instead of pasta anytime or as a light appetiser or side-dish.
  • Remove meat mixture from fridge. Heat some oil in a big frying pan on medium heat. Use a big tea spoon and one hand to shape the beef mixture into balls, and place them in the skillet. Cook them for approximately 5 min on each side until they have browned and look done. Cut one open to see if they are cooked all the way through.
  • Use a blender (I prefer a hand held blender) to blend the tomato mix into a smooth sauce. If it seems to thick add a little water. Taste it, and adjust the taste with salt & pepper or any of the other taste boosting ingredients (balsamic, tomato paste, soy).
  • On each platter combine zucchini spaghetti with very hot tomato sauce and some meatballs, drizzle with nigella seeds.

Nutrition

Calories: 278kcal | Carbohydrates: 13g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 785mg | Potassium: 774mg | Fiber: 2g | Sugar: 9g | Vitamin A: 348IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 3mg