Enjoy lamb meatballs with spiralised zucchini noodles (aka zoodles) without worrying about carby pasta for a delicious and nutritious, light and tasty spring meal.
One serve provides 490 calories, 38 g protein, 31 g fat, 8 g of net carbs and P:E = 1.0.
- Serves 4
- Lamb meatballs (see recipe next page)
- 400 g tin of chopped tomatoes
- 1 clove garlic, crushed
- 100 g zucchini, spiralised
- 30 g baby kale or spinach, washed
- 10 g parsley, chopped
- 600 g ground meat (e.g. lamb, beef, kangaroo, venison, pork, chicken or a mixture of these meats)
- 1/2 onion, diced
- 2 garlic cloves, crushed or garlic powder
- 2 tablespoons tomato paste
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp favourite dried herbs (rosemary, basil, parsley)
- Heat a large frypan to medium-high heat.
- Add olive oil and crushed garlic and stir until lightly golden, approx 30 seconds.
- Add tomatoes and turn down the heat to simmer for 15 minutes, stirring when needed. Turn off the heat and let sit while you cook the meatballs.
- Heat another frypan to medium heat. Add meatballs in batches, cooking them in their own fat, turning every few minutes, so they brown all over.
- Once all sides are brown, place the meatballs in the frypan with the sauce.
- Place lid on the pan and let rest till you are ready to eat (the meatballs will keep cooking in the sauce and when you re-heat them).
- Place the spiralised zucchini and greens on a plate and top with re-heated meatballs and sauce.
- To make the meatballs put the ground meat of choice in a bowl.
- Heat a small fry pan to medium heat, spray the pan with olive oil or use a tiny bit of coconut oil.
- Add diced onions and crushed garlic to the pan and lightly cook till soft. Turn off the heat.
- Add onions to the ground meat.
- Add salt, pepper, herbs and tomato paste.
- Use your hands to mix all the ingredients thoroughly.
- Roll into even balls about 35 g each (makes 4 balls per serve).
- Cook as per instructions above or freeze for another time.
Note: Ensure pork and chicken are cooked thoroughly.