OK, ok, so this is a little cheeky. I’m using zucchini pasta in place of real spaghetti as a way to sneak more veggies into the diet. If you don’t have a spiralizer, many supermarkets now sell ready-made zucchini pasta, zucchini noodles, or ‘zoodles’. They’re all the same thing and can be found in the veggie section. Of course, if you don’t like the sound of that, then just use your favourite wholegrain pasta.
I never use breadcrumbs in my meatballs—I prefer to avoid unnecessary fillers where I can—and on one occasion, I completely forgot to add the eggs too! The good news is they worked out even better than they usually did, so I kept the recipe that way. If you find they’re not binding well, add an egg to this recipe. Half of the meatballs are going to be set aside for tomorrow’s soup to keep Sunday’s cooking hours to a minimum, leaving time for more relaxing!... Read more.
First, we make the sauce. Turn the grill to medium-high.
Cut your tomatoes in half, then slice a small V to remove the core.
Place them on a roasting tray with the skin facing upwards, and grill for 10 minutes. The skin should blister and blacken a little. Remove and set aside to cool.
Once cool, remove the skins from the tomatoes and then place them into a blender or food processor. Add the paprika, chilli, olive oil, garlic, salt, and pepper.
Place the coriander seeds in a small, dry saucepan over a medium heat and cook for 1-2 minutes or until fragrant. Leave to cool slightly, then add to the blender.
Blitz your sauce ingredients until smooth.
Now, preheat the oven to 220 degrees Celsius.
Squeeze the excess moisture from your zucchini, and place it in a bowl.
Stand your corn upright and run a sharp knife along the cob to remove the pieces. Add them to the bowl.
Add the turkey mince, spring onion, garlic, parsley, cumin, and cayenne. Season with salt and pepper, then combine well using your hands.
Heat a tablespoon of olive oil in a heavy-base, oven-proof pot, over a low-medium heat.
Make meatballs from the mix, rolling them between your hands. They should be about the size of golf balls, and you’ll end up with about 16 of them.
Add them to the pot and cook for 5-6 minutes, turning regularly to brown them on all sides. You may need to do them in batches.
Transfer half the meatballs to a tray lined with baking paper. Place in the oven.
Pour the sauce over the meatballs that are still on the stove, and increase the heat until it reaches a boil. Immediately transfer the pot to the oven, uncovered.
Cook both batches of meatballs for twenty minutes, or until cooked through. Those on the roasting tray will be left to cool, then stored in the fridge for tomorrow.
While they’re cooking, we’ll prepare the ‘pasta’. Heat a tablespoon of olive oil in a clean fry pan, add the garlic, and then the spiralized zucchini. Keep stirring it so that it softens but doesn’t overcook. It will only need a minute or two on a medium-high heat. Season to taste.
Divide the zucchini pasta into two serving dishes, then top with half the meatballs and sauce. Sprinkle with extra parsley, and enjoy!
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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