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Meatballs with Spices and Zucchini Spaghetti
Unlike the best known meatballs, they do not carry bread. Instead, I added beans, because the combination with the meat is always good and the meatballs are more tender, nutritious and tastier.
/ Per Dose
Nutritional real facts per meal might have small variations from the website nutritional info.
Start by preparing the meatballs. In a low saucepan, place the diced tomatoes and crush them well with the help of a wooden spoon.
After boiling, cook over a low heat for 10 min, and stir occasionally to undo the tomatoes. Reserve.
Meanwhile, in a bowl, place the drained beans and crush them well with a fork.
Make small balls about 3 cm in diameter and place them on a platter.
Put the meatballs in the sauce and cook on medium heat for about 6 minutes.
Before serving, and to decorate, sprinkle with a little chopped parsley.
Peel the courgettes (if you want the white spaghetti, remove the skin completely). Cut them in half and then cut the ends.
Put in boiling water and cook for a maximum of 3 min. Remove, drain well and with the help of a spiralizer turn into spaghetti and place on a platter. Wrap with olive oil and serve with meatballs.
All ingredients in the recipe are gluten-free. Suitable for celiacs.