Zoodles with meatballs
* leave the pasta out and get a protein punch.
Serves 6
500g minced beef or pork
1 onion finely chopped
125g ricotta cheese, drained
2 handfuls of baby spinach leaves, wilted
½ cup parsley
1 egg
pinch nutmeg
sea salt and pepper to taste
1 tbls olive oil
sea salt
1x 400gm diced tomatoes
2 tsp oregano
1 clove garlic crushed
few basil leaves chopped
6 zucchinis (1 per person)
Method
Making the meatballs:
Preheat oven 200C.
Combine mince, onion, ricotta, spinach, parsely, egg, nutmeg, salt and pepper in a large bowl.
Shape into balls and coat with some spray oil and place n baking tray in oven for 10 minutes.
Mix the tin tomatoes with oregano, garlic and basil leaves
Take out of oven and coat with tomato mixture then bake for another 20 minutes.
Use a vegetable peeler to cut up the zucchini or thinly slice zucchini and steam over boiling water for a few minutes.
Divide the zucchini into bowls and top with meatballs and sauce.
*serve with a little bit of low fat greek yoghurt on top instead of parmesan cheese.
*perfect for lunch.
*these meatballs can be frozen
*if ketogenic diet, serve with fried crispy bacon and avocado salsa and only serve with 1/2 zucchini.
