Meatballs with courgette spaghetti
This dish is all about the spaghetti – but not as you know it! We made pasta-like strands from courgette to create a low-carb, gluten-free alternative to meatball pasta.
- 10 mins preparation
- 20 mins cooking
- Serves 4
Print
Ingredients
- 750 gram gluten-free beef sausages
- 2 clove garlic, crushed
- 2 tablespoon olive oil
- 450 gram mixed baby heirloom tomatoes, halved
- 2 cup passata
- 1/4 cup coarsely chopped basil
- salt and black pepper
- 6 courgettes
- 1/2 cup finely grated parmesan cheese
Method
- 1Squeeze meat from sausages. Add garlic; mix to combine. Roll mixture into 16 balls.
- 2Heat oil in a large frying pan over medium-high heat. Cook meatballs, in batches, for 3 minutes or until browned all over. Return all meatballs to pan. Add tomatoes, passata and half the basil; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until meatballs are cooked through. Season to taste.
- 3Meanwhile, using a julienne peeler or spiraliser machine, cut the courgette into ‘spaghetti’.
- 4Add courgette and half the parmesan to sauce mixture; stir gently. Serve sprinkled with remaining basil and remaining parmesan.
Notes
Use flavoured sausages instead of plain, if you prefer. You can also cook the sausages whole, then slice before adding them to the tomato mixture.
