Meatballs and Courgetti Recipe
Using turkey mince instead of beef mince makes this a super-lean dish. Replacing traditional spaghetti with courgette also makes it low in carbohydrates. It also utilises one of the million courgettes my Dad has grown this summer! Make sure you season this well, otherwise the meatballs can be a bit bland.
500g turkey mince
1 large onion
1 can of tinned tomatoes
1 red or yellow pepper
2 tbsp curry ketchup
1 tbsp oil
Parmesan to serve
Spiralise the courgette and put to one side.
Finely chop the onion
In a bowl, combine the onion with the turkey and egg. Season well with lots of ground black pepper.
Using your hands, make the turkey, onion and egg mixture into 12 ball shapes.
Heat the oil in a frying pan. Once hot, add the meatballs. Cook on a moderate heat for 14 – 16 minutes. Turn often with tongs to get them brown on all sides.
You want the meatballs to be browned on the outside and cooked all the way through in the middle.
Whilst the meatballs are cooking, chop the pepper and chillies.
Add them to a small saucepan with the tinned tomatoes and the curry ketchup. If you can’t get curry ketchup, you can use normal ketchup and a teaspoon of curry powder.
Once the meatballs are cooked through, pour the sauce over them and let simmer for approx. 4 minutes.
Whilst the meatballs and sauce are simmering, add the courgette to a pan of boiling water and boil for about 4 minutes.
The water should just start to turn the faintest shade of green when the courgette is cooked.
Drain and serve with the meatballs and sauce immediately.
I like to sprinkle a bit of salt over my courgetti and a grating of parmesan always goes down well with this meatballs and courgetti recipe.
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